Patisa Soan Papdi
Indulge in the flaky, melt-in-your-mouth richness of Patisa Soan Papdi, a classic Indian sweet that perfectly balances sweetness and texture. Made with roasted gram flour (besan), all-purpose flour, and a generous dose of clarified butter (ghee), this timeless treat is layered with cardamom-infused sugar syrup to create its signature delicate strands. Adorned with crunchy almonds and pistachios, this dessert is a celebration of both flavor and artistry. With its refined taste and crumbly texture, Patisa Soan Papdi is ideal for festive occasions or as a delightful homemade gift. Follow this step-by-step recipe to master the trusted techniques that result in a dessert that's both authentic and irresistibly indulgent. Perfect for satisfying your sweet tooth, this traditional Indian mithai is sure to impress family and friends alike!
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Ingredients
- 250 grams Gram flour (besan)
- 50 grams All-purpose flour (maida)
- 150 grams Clarified butter (ghee)
- 300 grams Sugar
- 125 ml Water
- 2 tablespoons Milk
- 1 teaspoon Cardamom powder
- 2 tablespoons Chopped almonds
- 2 tablespoons Chopped pistachios
Directions
Step 1
Prepare a clean countertop or a large flat tray by greasing it lightly with ghee. Set aside.
Step 2
In a heavy-bottomed pan, heat the ghee over low heat. Once melted, add the gram flour and all-purpose flour.
Step 3
Stir the mixture continuously over low to medium heat for 15-20 minutes until it turns aromatic and light golden brown. Be careful not to let the flour burn. Once done, turn off the heat and set aside.
Step 4
In a separate heavy-bottomed saucepan, combine the sugar, water, and milk. Heat the mixture on medium heat while stirring to dissolve the sugar.
Step 5
Once the sugar dissolves, increase to high heat and bring the syrup to a boil. Let it cook until it reaches a 2-3 thread consistency (around 240°F or 115°C if using a candy thermometer). To test without a thermometer, take a small drop of syrup between your fingers (let it cool slightly) and stretch it to check for the threads.
Step 6
When the sugar syrup is ready, quickly add the cardamom powder and immediately pour it into the cooked flour mixture.
Step 7
Mix the syrup and flour mixture vigorously using a spatula or a fork, ensuring even distribution. As the mixture cools, it will begin to harden slightly and take on a flaky texture.
Step 8
While the mixture is still warm, place it on the prepared greased surface. Knead it lightly and stretch the mixture into thin layers to develop the characteristic flakiness.
Step 9
Once the mixture is smooth and pliable, press it into a square or rectangular shape about 1-inch thick. Use a rolling pin if necessary to smooth the surface.
Step 10
Sprinkle the chopped almonds and pistachios over the surface, pressing them in gently to adhere.
Step 11
Allow the patisa to cool completely for about 1-2 hours. Once set, cut it into square pieces using a sharp knife.
Step 12
Store in an airtight container for up to a week or serve fresh as a delightful dessert.
Nutrition Facts
| Serving size | (984.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4134.0 |
| Total Fat 202.5g | 0% |
| Saturated Fat 97.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 386.7mg | 0% |
| Sodium 180.6mg | 0% |
| Total Carbohydrate 501.6g | 0% |
| Dietary Fiber 34.8g | 0% |
| Total Sugars 329.2g | |
| Protein 76.7g | 0% |
| Vitamin D 13.0IU | 0% |
| Calcium 314.3mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 2826.9mg | 0% |
Source of Calories