Low Sodium Soan Papdi
Indulge in the irresistible flakiness of this Low Sodium Soan Papdi, a delightful twist on the traditional Indian sweet that's perfect for those watching their sodium intake. Made from a luscious combination of roasted besan (chickpea flour) and all-purpose flour, this recipe achieves its signature melt-in-your-mouth texture with the richness of unsalted ghee and a perfectly balanced sugar syrup infused with aromatic cardamom. Topped generously with chopped almonds and pistachios, this treat is not only visually stunning but also brimming with nutty flavors. With a prep time of just 20 minutes, this low sodium dessert is an ideal choice for celebrations or guilt-free indulgence that doesn’t compromise on taste. Savor this classic delicacy right at home while maintaining mindfulness of your dietary needs!
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Recipe Information
Ingredients
- 1.5 cups Besan (chickpea flour)
- 1.5 cups All-purpose flour
- 1 cup Unsalted ghee
- 2 cups Granulated sugar
- 1 cup Low sodium water
- 0.5 teaspoon Cardamom powder
- 2 tablespoons Almonds, chopped
- 2 tablespoons Pistachios, chopped
- 1 teaspoon Lemon juice
Instructions
Grease a square pan with some unsalted ghee and set aside.
In a heavy-bottomed pan, heat the unsalted ghee over medium heat.
Add the besan and all-purpose flour to the ghee, stirring continuously. Roast for 15-20 minutes until the mixture turns golden brown and emits a nutty aroma. Take care not to burn the flour.
In another saucepan, combine sugar and low sodium water, stirring over medium heat until the sugar dissolves completely. Add lemon juice to prevent crystallization.
Continue to cook the syrup until it reaches a one-string consistency. To test, take a small drop of syrup between your thumb and finger and stretch; it should form a single string before breaking.
Once the syrup is ready, quickly mix in the cardamom powder.
Carefully pour the syrup into the roasted flour mixture, stirring continuously until the mixture thickens and starts leaving the sides of the pan.
Pour this mixture into the prepared pan. Flatten evenly using a spatula.
Sprinkle the chopped almonds and pistachios over the top, pressing them gently into the surface.
Allow the mixture to cool slightly, then cut into square or diamond shapes while it's still warm.
Let it cool completely to room temperature for the perfect flaky texture.
Store in an airtight container and enjoy it within a few days.
Nutrition Facts
Calories |
5097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.3 g | 340% | |
| Saturated Fat | 155.4 g | 777% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 651.1 g | 237% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 420.4 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2022 mg | 43% | |
*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.
