Sugar-Free Soan Papdi
Indulge in the sweetness of tradition without the added sugar with this delightful Sugar-Free Soan Papdi recipe! Perfectly flaky, melt-in-your-mouth layers crafted from a blend of besan (chickpea flour) and maida (all-purpose flour) are roasted in rich ghee, creating a nutty and aromatic base. Naturally sweetened with erythritol or stevia, this healthier version of the classic Indian sweet retains its authentic taste while ensuring minimal guilt. Infused with fragrant cardamom and topped with slivers of almonds and pistachios, each bite is a wholesome treat. With just 15 minutes of prep time and a few pantry staples, this easy dessert is perfect for festivals, celebrations, or any time you crave a sugar-free indulgence. Make it today and enjoy guilt-free satisfaction!
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Recipe Information
Ingredients
- 125 grams Besan (chickpea flour)
- 75 grams Maida (all-purpose flour)
- 200 grams Ghee (clarified butter)
- 100 grams Erythritol or Stevia
- 100 ml Water
- 2 tablespoons Milk
- 1 teaspoon Cardamom powder
- 2 tablespoons Almonds, sliced
- 2 tablespoons Pistachios, sliced
Instructions
Begin by sifting together the besan and maida into a large mixing bowl to remove any lumps.
On medium heat, melt the ghee in a heavy-bottomed pan. Once melted, add the sifted flour mixture into the pan.
Stir the mixture continuously on medium heat until it turns golden brown and releases a nutty fragrance. This will take about 15-20 minutes.
While roasting the flour, prepare the alternative sugar syrup by combining erythritol (or stevia) and water in another pan. Heat on medium, stirring occasionally, until the mixture reaches a sticky consistency (1 string stage).
Add cardamom powder to the syrup and mix well.
Gradually pour the sugar-free syrup into the roasted flour mixture, stirring continuously to avoid any lumps.
Continue to stir until the mixture is thick and comes together to form a soft dough-like texture.
Grease a square or rectangular pan with a small amount of ghee. Pour the dough into the pan, flattening and smoothing the top with a spatula.
Sprinkle the sliced almonds and pistachios evenly over the top of the mixture, pressing them down lightly.
Let the mixture set for a few hours at room temperature or refrigerate briefly until firm.
Once set, cut the Soan Papdi into squares or diamonds and carefully remove them from the pan.
Serve fresh, and store any leftovers in an airtight container.
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 16.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1505 mg | 32% | |
*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.
