Gluten-Free Soan Papdi
Delight your taste buds with this Gluten-Free Soan Papdi, a flavorful twist on the classic Indian sweet. Made with roasted chickpea flour and gluten-free cornflour, this dessert boasts a melt-in-the-mouth texture with a nutty aroma that is sure to impress. The silky sweetness comes from a perfectly balanced sugar syrup, infused with aromatic cardamom powder for a warm and exotic flavor. Topped generously with crunchy pistachios and almonds, each bite is a harmonious blend of rich ghee and delicate spice. Perfect for festive celebrations or as a gluten-free treat, this recipe is easy to follow and yields beautifully cut squares of indulgence. Ready in just over an hour, Gluten-Free Soan Papdi is an irresistible delight for everyone to enjoy!
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Recipe Information
Ingredients
- 250 grams Chickpea flour (Besan)
- 250 grams Powdered sugar
- 200 grams Ghee
- 1 teaspoon Cardamom powder
- 100 milliliters Water
- 200 grams Granulated sugar
- 50 grams Gluten-free cornflour
- 2 tablespoons Pistachios
- 2 tablespoons Almonds
Instructions
Begin by gently heating the ghee in a heavy-bottomed pan over low heat until melted. Once melted, add the chickpea flour (besan) and the gluten-free cornflour to the ghee, stirring continuously.
Roast the chickpea flour mixture over low to medium heat, constantly stirring to prevent burning, for about 12-15 minutes. The flour should start to turn a light golden color and emit a nutty aroma.
As the flour roasts, prepare the sugar syrup. In a separate saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar dissolves completely and the syrup reaches one-string consistency (about 5-7 minutes).
Once the besan is roasted perfectly, lower the heat and pour the hot sugar syrup into the roasted flour mixture gradually, stirring continuously to avoid any lumps.
After incorporating the sugar syrup, add the powdered sugar and cardamom powder to the mixture. Mix well to combine.
Continue stirring the mixture as it thickens and begins to pull away from the sides of the pan, forming a dough-like consistency.
Quickly transfer the hot mixture into a greased rectangular tray. Using a spatula, spread and smooth out the mixture evenly.
Sprinkle the chopped pistachios and almonds over the top, pressing them gently into the surface.
Allow the Soan Papdi to cool slightly until it firms up but is still slightly warm. Using a sharp knife, cut the Soan Papdi into square or diamond shapes.
Let it cool completely to room temperature before serving or storing in an airtight container.
Nutrition Facts
Calories |
4945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 646.2 g | 235% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 473.7 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
