Flaky indian sweets which is known as soan papdi is my nephew's favourite dessert in the world. Soan papdi available in so many flavours nowadays but he always love the original flavour. I used to buy for him from a Punjabi sweet shop near my office. Believe it or not he could finish a big box at one sitting. That is how much his love for soan papdi. I made his favourite soan papdi during Diwali and enjoy watching him eating with joy. Soan papdi can stay good as long as 3 months in an airtight container but in my nephew's case, its gone the very next day.
Ingredients
1 cup all purpose flour
1 cup gram flour
1 cup water
2 cups granulated white sugar
1 cup ghee
1 tsp cardamom powder
Handful of chopped pistachios & almonds
Methods
Over a medium flame, melt ghee on a heavy bottom pan. Add the all purpose flour and gram flour till slightly browned. Transfer to a bowl. Keep aside.
In a heavy bottom pan, add sugar and water. Stir till sugar dissolved completely. Boil till the sugar syrup to get 2 1/2 thread consistency.
Add the sugar syrup into the toasted flour mixture and beat well till flaky. Pour into a greased pan.
Level the mixture into 1 inch thickness. Sprinkle with chopped pistachios & almonds. Pat lightly for the nuts to settle on the soan papdi.
Cut into pieces and cool for 1 hour
Serve with piping hot cup of tea
Notes
- To check the 2 1/2 thread consistency for the sugar syrup, drop 1/2 tsp of the boiled syrup into a cup of cold water. If the sugar syrup forms a ball and can be easily flattened when removed from water that is the right consistency.
- Use fork to stir the flour mixture once sugar syrup is added to create flakes for a flaky soan papdi.
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