Soan Papdi
Delight your senses with Soan Papdi, the quintessential Indian sweet known for its flaky, melt-in-your-mouth texture and aromatic blend of cardamom and ghee. This homemade treat is crafted by roasting gram flour (besan) and all-purpose flour (maida) to golden perfection, then combining it with a silky sugar syrup for an indulgent finish. Garnished with crunchy sliced almonds and pistachios, Soan Papdi offers a delicate balance of sweetness and nutty richness. Perfect for festivals, celebrations, or as an everyday dessert, this recipe captures the magic of traditional Indian mithai in every bite. Easy to prepare in under an hour, Soan Papdi is a must-try for anyone looking to master classic Indian confections.
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Recipe Information
Ingredients
- 1 cup Gram Flour (Besan)
- 1 cup All-purpose Flour (Maida)
- 1 cup Ghee
- 2 cups Sugar
- 0.5 cup Water
- 0.25 cup Milk
- 1 teaspoon Cardamom Powder
- 2 tablespoons Pistachios, sliced
- 2 tablespoons Almonds, sliced
Instructions
In a large heavy-bottomed pan, heat ghee over medium heat.
Add gram flour (besan) and all-purpose flour (maida) and roast on low heat, stirring continuously, until it turns golden brown and aromatic. This should take around 10-12 minutes.
Remove the pan from heat and set aside until needed.
In another pan, combine sugar and water over medium heat to prepare the sugar syrup.
Boil the sugar syrup until it reaches a one-thread consistency, which can be tested by dropping a small amount into cold water and checking if it forms a thin thread.
Once the syrup reaches the desired consistency, add milk to it. Stir well.
Reduce the heat and add the roasted flour mixture to the sugar syrup. Mix thoroughly.
Add cardamom powder and continue to stir the mixture continuously until it starts leaving the sides of the pan.
Pour the mixture onto a greased tray or plate and flatten it evenly with a spatula or back of a spoon.
While it's still warm, use a knife to make square or diamond-shaped cuts.
Garnish with sliced almonds and pistachios, gently pressing them down into the surface of the soan papdi.
Let it cool completely at room temperature before breaking it into pieces along the scored lines.
Store the soan papdi in an airtight container to retain its texture and taste.
Nutrition Facts
Calories |
4852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.3 g | 322% | |
| Saturated Fat | 147.3 g | 736% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 579.4 g | 211% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 417.1 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1616 mg | 34% | |
*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.
