Patisa (Soan Papdi) Recipe
Description: Patisa, also known as Soan Papdi, is a delectable Indian sweet with a delicate texture and irresistible flavor. Achieving the perfect two-thread consistency is crucial for its success. This stage, resembling a soft ball when dropped into cold water, ensures the ideal texture and sweetness.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gram flour | 1 1/4 cups |
| Plain flour | 1 1/4 cups |
| Ghee | 250 grams |
| Sugar | 2 1/2 cups |
| Water | 1 1/2 cups |
| Milk | 2 tablespoons |
| Cardamom seeds | 1/2 teaspoon |
| Charmagaz seeds* | 2 tablespoons |
*Charmagaz seeds are a mix of melon, pumpkin, cucumber, and watermelon seeds. If unavailable, you can omit them or use any preferred seeds or nuts.
Nutritional Information (per serving):
- Calories: 260.5
- Fat Content: 13g
- Saturated Fat Content: 7.8g
- Cholesterol Content: 32.2mg
- Sodium Content: 5.8mg
- Carbohydrate Content: 34.9g
- Fiber Content: 1.1g
- Sugar Content: 25.6g
- Protein Content: 2.3g
Instructions:
-
Prepare Surface:
- Cut four squares from a thin polythene sheet. These will be used for wrapping the individual pieces later.
-
Sift Flours:
- Sift together the gram flour and plain flour to ensure they are well combined and free of lumps.
-
Roast Flours:
- Heat ghee in a heavy saucepan over low heat.
- Add the flour mixture and roast it gently until it turns light golden brown. Stir occasionally to ensure even roasting.
-
Cool Mixture:
- Once roasted, set the flour mixture aside to cool slightly. Continue stirring occasionally to prevent clumping.
-
Prepare Syrup:
- While the flour mixture cools, prepare the syrup simultaneously.
- In a separate saucepan, combine sugar, water, and milk.
- Heat the mixture until it reaches the 2 1/2 thread consistency. This stage is crucial for achieving the desired texture of the Patisa.
-
Combine Ingredients:
- Once the syrup reaches the desired consistency, pour it immediately into the flour mixture.
- Using a large fork, beat the mixture vigorously until it forms threadlike flakes. This step is essential for creating the delicate, flaky texture of the Patisa.
-
Shape and Garnish:
- Pour the mixture onto a greased surface or thali and gently roll it out to approximately 1-inch thickness.
- Sprinkle the charmagaz seeds and cardamom seeds evenly over the surface of the mixture.
- Using the palm of your hand, gently press down on the seeds to ensure they adhere to the Patisa.
-
Cut and Wrap:
- Allow the Patisa to cool completely, then cut it into 1-inch squares using a sharp knife.
- Individually wrap each piece of Patisa in the square pieces of thin plastic sheet prepared earlier.
-
Storage:
- Store the wrapped Patisa pieces in an airtight container to maintain their freshness and texture.
Enjoy the delightful crunch and sweetness of homemade Patisa with your loved ones! This traditional Indian sweet makes for a perfect treat during festivals, celebrations, or simply as a delightful indulgence anytime. 🇮🇳🍬
