Patisa Soan Papdi Recipes

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PATISA SOAN PAPADI



Patisa Soan papadi image

It is made from sugar, gram flour, flour, ghee, milk, and cardamom.Some people are of the opinion that Patisa and Soan Papdi are different things. Patisa is more hard and dark in color, Soan papdi is very soft like fiber or flakes.

Provided by Vahchef

Time 30m

Number Of Ingredients 0

Steps:

  • First, take a nonstick pan add ghee, then gram flour, maida and cook till the raw flavor goes away in a slow flame and keep aside and it should be warm by the time you add sugar. Now take a small steel container add sugar pour very little water and mix well till it is slightly golden in color or as shown in the video once it is done mix the sugar in the ghee mixture and mix as shown in the video till u get nice strings. Once it is done add almonds or any dry fruits, and put the mixture on a flat base and shape it cut once it is little cold.

Nutrition Facts :

PATISA (SOAN PAPDI)



Patisa (Soan Papdi) image

Two-thread consistency is when a two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball. I found this on indianfood.com

Provided by Charishma_Ramchanda

Categories     < 60 Mins

Time 45m

Yield 20 pieces

Number Of Ingredients 8

1 1/4 cups gram flour
1 1/4 cups plain flour (maida)
250 g ghee
2 1/2 cups sugar
1 1/2 cups water
2 tablespoons milk
1/2 teaspoon cardamom seed, crushed coarsely
2 teaspoons charmagaz (combination of 4 types of seeds)

Steps:

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

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