International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Chilean Corn Pie - Pastel de Choclo






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > dessert > soan papdi
Soan Papdi is also called Patisa 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. (a bit more than 8 ounces) ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. milk 1/2 tsp. cardamom seeds crushed coarsely 2 tsp. charmagaz (combination of muskmelon, watermelon, pumpkin, cucumber seeds in equal quantites) * 4" squares cut from a thin polyethene sheet 1. Sift both flours together. 2. Heat ghee in a heavy saucepan. 3. Add flour mixture and roast on low till light golden. 4. Keep aside to cool a little, stirring occasionally. 5. Prepare syrup simultaneously. 6. Make syrup out of sugar, water and milk as shown in introduction. 7. Bring syrup to 2 1/2 thread consistency. 8. Pour at once into the flour mixture. 9. Beat well with a large fork till the mixture forms threadlike flakes. 10. Pour onto a greased surface or thali and roll to 1" thickness lightly. 11. Sprinkle the charmagaz seeds and cardamom and gently press down with palm. 12. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. 13. Store in airtight container. * This is a specialty ingredient and may either be assembled with the seeds described or purchased at an Indian grocery store.

Soan Papdi


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for DESSERT (517)
list all Indian recipes (136)
list all recipes by DAVE (405)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted November 29, 2004)

Soan Papdi is also called Patisa

1 1/4 cup gramflour
1 1/4 cup plain
flour (maida)
250 gms. (a bit more than 8 ounces)
ghee
2 1/2 cups
sugar
1 1/2 cup water
2 tbsp.
milk
1/2 tsp.
cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of
muskmelon, watermelon, pumpkin, cucumber seeds in equal quantites) *
4" squares cut from a
thin polyethene sheet

1.
Sift both flours together.
2. Heat
ghee in a heavy saucepan.
3. Add
flour mixture and roast on low till light golden.
4. Keep aside to cool a little, stirring occasionally.
5. Prepare syrup simultaneously.
6. Make syrup out of
sugar, water and milk as shown in introduction.
7. Bring syrup to 2 1/2 thread consistency.
8. Pour at once into the
flour mixture.
9.
Beat well with a large fork till the mixture forms threadlike flakes.
10. Pour onto a greased surface or thali and roll to 1" thickness lightly.
11. Sprinkle the charmagaz seeds and
cardamom and gently press down with palm.
12. Cool, cut into 1" squares, wrap individually into square pieces of
thin plastic sheet.
13. Store in airtight container.

* This is a specialty ingredient and may either be assembled with the seeds described or purchased at an Indian grocery store.


Please click here to read our policy on submitted comments
+1 comment
click to view


from glendale, arizona, United States wrote:11  0

i love it. its the best desert ever
5 starsMarch 2, 2009


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2017 SimpleSolutions Corporation. All Rights Reserved.