Nut-Free Soan Papdi
Indulge in the delicate, flaky sweetness of Nut-Free Soan Papdi, a delightful Indian dessert made without nuts, perfect for allergy-conscious sweet lovers. In this recipe, all-purpose flour and chickpea flour are skillfully roasted in rich ghee until golden, creating a nutty aroma and smooth texture. Combined with a perfectly balanced sugar syrup infused with aromatic cardamom, this treat boasts layers of melt-in-your-mouth goodness without the use of nuts. With just a handful of pantry staples and a touch of lemon juice for crystallization-free sweetness, you can whip up a batch in under an hour. Serve these bite-sized squares during festivities, as a unique homemade gift, or simply as an indulgent treat to savor with tea. Experience the magic of this nut-free take on the traditional soan papdi, and enjoy its tender layers packed with irresistible flavor!
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Recipe Information
Ingredients
- 200 grams All-purpose flour (maida)
- 200 grams Chickpea flour (besan)
- 250 grams Ghee
- 300 grams Sugar
- 150 milliliters Water
- 1 teaspoon Cardamom powder
- 1 teaspoon Lemon juice
Instructions
Prepare a large square or rectangular tray by greasing it lightly with ghee, and set it aside.
In a heavy-bottomed pan, melt 200 grams of ghee over medium heat. Once melted, add the all-purpose flour and chickpea flour. Roast the flour mixture on low heat until it turns golden and releases a nutty aroma. This should take about 10-15 minutes. Stir continuously to avoid burning.
Once roasted, remove the flour mixture from the heat and set it aside.
In another pot, combine the sugar and water. Stir and heat the mixture until the sugar is dissolved completely. Add a teaspoon of lemon juice to prevent crystallization and allow the syrup to boil until it reaches a two-thread consistency or 250°F (use a candy thermometer for accuracy).
Add the cardamom powder to the sugar syrup and mix well.
Once the sugar syrup is ready, carefully mix it with the roasted flour mixture. Stir until well combined. The mixture should be pliable.
Pour the mixture into the greased tray and flatten it with a spatula. Allow it to set for about 10 minutes.
Before the soan papdi sets completely, use a knife to cut it into squares or diamond shapes. Let it cool completely to room temperature.
Once cooled, separate the pieces and store them in an airtight container to maintain freshness.
Nutrition Facts
Calories |
5035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.5 g | 342% | |
| Saturated Fat | 162.5 g | 812% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 571.3 g | 208% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 321.9 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1945 mg | 41% | |
*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.
