Home made Soan Papdi

Home made Soan Papdi

Also known as Soan Halwa , Soan papdi is one of those sweets which is easy to cook, gud to eat . I will be travelling to India this month end, so this recipe was an effort to use up some of the gram flour (besan) . Any suggestions for the remaining flour ?

For those of you who have never made a 2 thread consistency syrup , here is a tip , it takes longer than the single thread consistency :) to check the doneness press the syrup between your thumb and forefinger and gently pull apart , you should see two threads of the syrup ... simple :)

Ingredients:

1 cup plus 1 tbsp ghee

Sift together:

1 1/4 cup gramflour (Besan)
1 1/4 cup All purpose flour (maida)
For the syrup:2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
a generous pinch of saffron

For garnish:

1/2 tsp. cardamom pdr
2-3 tbsps. pistachios, sliced

Method:
Sift both flours together.

Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Add 1/4 tsp cardamom pdr , mix well. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously.

To make the syrup cook the sugar , water n milk , do not let it boil untill the sugar is dissolved. The milk is added to remove impurities , so discard the scum or stratin the syrup once the scum is formed and continue cooking. Now add the crushed saffron threads. Bring syrup to 2 1/2 thread consistency. Keep an eye on the consistency , once the required consistency is attained pour the syrup 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 cardamom powder, pistachios and gently press down with palm.Cool slightly, cut into 1" squares, wrap individually into square pieces of plastic wrap or polythene sheets . Store in an airtight container.