Soan Papdi Recipe
Soan Papdi is a traditional Indian sweet known for its flaky texture and melt-in-the-mouth consistency. It is a popular choice during festivals and celebrations, offering a perfect balance of sweetness and texture. This blog will guide you through the process of making this delicious Soan Papdi recipe at home, ensuring it's as light and flaky as the store-bought version.
Equipment
- Heavy-bottomed pan
- Whisk
- Spatula
- Flat tray for setting
- Thermometer (optional for sugar syrup)
Ingredients
- 1 cup Besan
- 1 cup Maida
- 1 cup Ghee
- 1 ½ cup Sugar
- ½ cup Water
- 1 teaspoon Cardamom powder
- 1 tablespoon Pistachios and almonds
Instructions
- Prepare the Tray: Grease a flat tray with ghee and set it aside for the Soan Papdi mixture to set later.
- Roast the Flour: Heat ghee in a pan and add the besan and maida. Roast on low heat until it turns golden and gives off a nutty aroma. This takes about 10-12 minutes. Set aside.
- Make the Sugar Syrup: In another pan, add sugar and water. Heat this mixture until it reaches a two-string consistency. This is critical for the perfect texture of Soan Papdi.
- Mix the Ingredients: Quickly add the roasted flour mixture into the sugar syrup and stir well until it starts to pull together.
- Layer the Mixture: Pour the mixture onto the greased tray, spread it evenly, and let it cool slightly. Once it starts setting, use a fork to pull and stretch the mixture into layers.
- Garnish and Set: Add chopped pistachios and almonds on top. Let it set fully before cutting into square pieces.
Notes
- Roasting the Flour: Make sure to roast the besan (gram flour) and maida (all-purpose flour) on low heat. This ensures even cooking and enhances the nutty flavor of the Soan Papdi. Roasting too quickly may burn the flour or leave it raw.
- Sugar Syrup Consistency: The sugar syrup should reach a two-string consistency. This is crucial for achieving the flaky texture. If the syrup is undercooked, the Soan Papdi will turn sticky, and if overcooked, it will become hard and brittle.
- Layering Technique: For a truly flaky texture, use a fork to stretch and pull the mixture while it’s still warm. This creates the delicate, signature layers of Soan Papdi. Be careful not to overwork the mixture, as it can break the layers.
- Storage: Once the Soan Papdi is set and cut into pieces, store it in an airtight container to preserve its freshness and flaky texture. It can last for up to 10 days at room temperature.
- Optional Flavors: You can enhance the recipe by adding saffron strands to the sugar syrup or using rose water for a fragrant twist. These additions will elevate the flavor of your Soan Papdi.
