Try Soan Papdi, a traditional Indian dessert shaped like cube flakes. The crisp sweet is made with flour and milk and is popular in Uttar Pradesh.
Things to know about Soan Papdi Recipe
The Indian Traditional Cube Flakes or Soan Papdi is a rich yellow-colored dessert shaped like crispy cube flakes. “Besan” is the key ingredient of this gorgeous dish. Besan is the Indian name for gram flour.
Some people claim that the dish originated in Bangladesh and spread across Gujarat, Punjab, and Rajasthan. But Uttar Pradesh is also strongly referred to as the place where the dessert was first made.
Soan Papdi is also called “Shoan Papdi” and “Patisa.” The sweet can be consumed after meals. It’s also prepared for festivals or occasions. The recipe can be found in confectioneries called “Halwai”, in India.
Soan Papdi can be distantly linked to cotton candy because of its texture. The Turkish equivalent of the recipe is called “Pismaniye.” The dish is made by blending flour and sugar.
Mouthwatering Indian Traditional Cube Flakes from Uttar Pradesh. Authentic Recipe of Soan Papdi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1½ cup Gram Flour
- 1¼ cup All Purpose Flour – Plain Flour
- 250 grams (8.82 oz) Clarified Butter
- 2½ cup White Sugar – Regular Sugar – Granulated Sugar
- 1½ cup Water
- 2 tbsp Milk
- ½ tsp Green Cardamom Pod Seeds Crushed
- Take a bowl and sift the gram flour and all-purpose flour together.
- In a pan, add clarified butter and bring to heat.
- Add the flour mixture and roast on a low flame. Set aside and let it cool.
- Combine milk, water, and sugar to make a syrup.
- Pour the syrup onto the flour mixture.
- Beat it with a fork.
- Pour the mixture on a greased surface. Roll it to 1-inch (2.5 cm) thickness.
- Sprinkle green cardamom and press it using your palms.
- Let it cool and cut it into 1-inch (2.5 cm) squares.
- Store the Soan Papdi in an airtight container.
— Specific Atributes of This Recipe:
Cooking tip for making Soan Papdi
Simmer the syrup until you get two-thread consistency. Two-thread consistency means two threads are formed when the forefinger and thumb are pulled apart after gently touching the syrup.
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