Curryworld

SOAN PAPADI

Soan Papdi is a famous Indian dessert with a crisp and flaky texture. It’s a simple yet delicious recipe which can be made at home without putting in much efforts. Just few tips and tricks to be noted and then BINGO! You’ll have the most luscious and scrumptious sweet made in your kitchen from scratch. 

Its prepared at home with some easily available ingredients. You can enhance its flavour by adding green cardamom powder and make it more delicious by topping it with some roasted pistachios, almonds or rose petals. 

Making it at home and impressing my loved ones was a dream come true for me. I got into the mood one weekend and tried it thrice the same day. Though it took me 6 times to reach perfection, each and every time I was just a step away from it. The final result gives you such a feel that I don’t have words to express them. 

I thought of sharing my happiness with you too. For a visual detail, you can refer to our video in our YouTube channel.

So what are you waiting for? Lets get started!

Do try out our style of Soan Papdi and enjoy them with all your near and dear ones. 

Looking forward to your feedback and experiences. 

Stay home and stay safe! 

Ingredients 

Besan | Chick Peas Flour -1cup 

All Purpose Flour -1/2 cup 

Ghee – 1/2 cup plus 2 tbsp 

Sugar -1cup 

Salt- one pinch 

Water -1/2 cup 

Lemon Juice -1 tsp

Preparations

Measure and keep all the ingredients in different bowls ready to use. 

Make sure to use the same cup to measure all the ingredients which is a very important factor here. 

Keep aside the tray and other things required for the recipe and only then start preparing. 

Keep a big steel plate ready to mix the besan and flour. 

Grease the tray with a parchment paper.(we need Good Quality Paper )

Method

Heat a wide pan and add ½ cup ghee which is 125ml. 

We will be needing more ghee later. Don’t add all of them together. 

Mix the besan and the plain flour together in a bowl and add this to the melted luke warm ghee. 

Switch off the flame and mix the flours and ghee. 

You will see some lumps now, don’t worry. They will melt off when getting cooked and little more ghee can be added if required. 

Switch on the flame between low – medium. 

Keep stirring continuously with patience. You can see the texture changing and it becomes smooth as it gets cooked. 

If you don’t see a watery ghee oozing out after 5 minutes, then add little ghee to it. 

I added 2 tbsps more of ghee and now it has become a smooth texture. Cook this till it bubbles up. 

So totally ½ cup earlier and now 2tbsp again of ghee.

If you want you can substitute the whole of ghee to half ghee and half oil or dalda. I always prefer only ghee. 

When you start to see it bubbling, stir continuously Switch off the gas and pour it into a steel plate that we had kept ready earlier. 

Keep this aside to cool down. 

Next add 1 cup sugar and ½ cup water to a thick bottomed pan to caramelize the sugar. 

Switch on the flame on high till it thickens. Add a pinch of salt to balance the sweetness. 

Stay alert and concentrate on the syrup. It’s a very risky and dangerous stage. Be careful. 

Some sugar may have dirt in it. You can add 1tbsp milk to it when the sugar boils and remove the dirt that bubbles up. 

Keep swirling the pan on medium flame until the sugar thickens and caramelizes. 

Add 1tsp lemon juice to avoid crystallization. 

I have greased a butter paper over a tray. I will be pouring the caramelized sugar over this

If you don’t have a tray or butter paper, you can use a big steel plate or a non stick plate. 

Grease whichever tray you are using so that it doesn’t stick to the bottom and can easily be handled. 

It took me 11 minutes to caramelize the sugar. It will vary in each one’s stove. Just make sure it reaches golden in colour. That’s the stage we want it to be. 

Don’t wait for it to turn brown or else it will taste bitter. 

Once its golden in colour, switch off the flame and keep swirling till the syrup stops bubbling. 

Pour the syrup over the greased butter paper tray. 

If you leave the caramel idle like this, it will begin to crystalize from top. 

So fold and open the butter paper from all the sides alternately so that it doesn’t crystalize but thickens as it cools. 

If you are using a plate, then keep swirling it till it thickens. It will roll around if the plate is well greased.

I prefer doing it this way and it has come out perfect and was easy to handle too. 

After some time, you can see that as it cools it begins to form a shape.

Keep folding it from all the sides alternately till you are able to use your hands to work on it. 

I prefer using a butter paper than a foil paper due to safety and health reasons. 

Once you are able to use your hands to handle it, take it and start stretching it from both the  sides and then again folding it. 

Repeat this process for some time and it should be done when the sugar is slightly hot itself. 

Keep stretching and folding it for a while until the golden colour changes to a yellow colour. 

Join the ends to form a circle and pour half of the besan mixture over it. 

Mix the caramel and the besan mixture by stretching and folding again and again until the besan has been absorbed into the caramel. 

Pour the rest of the besan mixture and mix and pull from both the sides till its completely absorbed. 

Its still luke warm at this time. You don’t have to use much of force. It will break off. Just keep letting the caramel absorb all the besan mixture. 

Stretch all the sides slightly to loosen and absorb as it thickens and hardens. But make sure it doesn’t break off.

You can refer to our youtube video to see the way I have done it. 

Now the texture has begun to change. All the besan mixture has absorbed into the caramel mix. 

Stop working on it once you see the sugar strands like a net. 

Cut, layer and set this in on a greased tray with parchment paper. 

Place them as per your tray size or you can even press small amounts of them in moulds. You can turn them over once they are ready and don’t have to cut them later if they are set in moulds. 

Sprinkle some pistachios and almonds over the layered soan papdi. 

Use a roller to flatten and smoothen the top of the layers. Its to get a perfect finish. Its optional. 

Once its slightly set, cut it to the size you like. Its so satisfying to see the way it looks. Absolutely drooling 

Slice them only once its cool enough. Or else it will begin to break off. Make sure to line it when its slightly hot and then cut it once it has cooled down. 

You may have to use little force if it cools down too much. So cut accordingly. 

I have layered them thin. You can layer them thick if you want.

The texture is just like the ones that you get to buy at stores. 

Our super yummy Soan Papdis are ready!

Try it out at least for once and experience the happiness as I did!

Do share your feedback and enjoy cooking 

Love u all 🥰🥰

Veena Jan