Soan Papdi is a very popular dessert of India. The only difference between Patisa and Soan Papdi is thatis more fibrous and soft. It instantly melts in your mouth. On the contrary, Patisa is quite hard of a sweet.
- 1 1/4 cup gram flour
- 1 1/4 cup plain flour (maida)
- 250 gms. ghee
- 2 1/2 cups sugar
- 1 1/2 cup water
- 2 tbsp. milk
- 1/2 tsp. cardamom seeds crushed coarsely
- 2 tsp. Char Magaz (combination of 4 types of seeds) Char Magaz seeds are the composition of four seeds namely watermelon seeds, pumpkin seeds, cantaloupe seeds and almond.
- 4″ squares cut from a thin polythene sheet
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water, and milk
Following are the steps are shown to make sugar syrup (Chashni) in the right way.
Put both in a deep saucepan to boil, stirring occasionally. When the mixture comes to a boil, add 1/2 cup milk. When a thick scum is formed on the surface of syrup, it is time to strain. Put back to boil, checking the consistency required as above. Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly. Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1″ thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1″ squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.