Soan Papdi
Ingredients
- 133.3 gChickpea flour (sifted)
- 133.3 gWheat flour (sifted)
- 166.7 gghee
- 266.7 gWhite sugar
- 133.3 mlMineral water
- 0.7 tspcardamom (powdered)
- 13.3 gRoasted salted pistachio (crushed)
- 13.3 gAlmond with skin (slivered)
Method
Delicate cubes of spun sugar that crumble into thousands of silky fibers. The scent of ghee-roasted flour blends with the intoxicating aroma of cardamom.
- 1
Melt the ghee in a pan. Add the chickpea flour and wheat flour. Cook over medium heat, stirring constantly until the mixture turns golden and smells like toasted hazelnuts. Set aside.
- 2
In a saucepan, mix the white sugar and mineral water. Heat until it reaches the hard ball stage (around 125°C). The syrup should be thick and form a solid thread when dropped from a spoon.
- 3
Pour the syrup onto an oiled tray. As soon as it's handleable but still very hot, work it into a ring. Place this ring over the roasted flour mixture.
- 4
Stretch the sugar ring into a figure eight, fold it back on itself, and repeat the process while gradually incorporating the flour. The fibers should become increasingly fine, like angel hair.
- 5
Sprinkle the bottom of a square mold with roasted pistachios, sliced almonds, and cardamom. Gently press the fiber mass on top without over-compacting to keep it light. Let cool before cutting into cubes.
Frequently asked questions
How do you get this dish right?
- Syrup temperature is key: too low and the fibers won't hold; too high and the sugar becomes brittle.
- The ghee must be hot enough for the flour to absorb it properly without forming lumps.
How long does this dish keep?
Store in an airtight container away from moisture for up to 2 weeks.
