Soan papdi is a traditional Indian sweet with a light, airy, and a flaky melt-in-the-mouth texture that is a perfect addition for any festival from Diwali, Holi, Raksha Bandhan, Christmas, and to special occasions like weddings, birthdays, and anniversaries.
I wish all my lovely readers a very Happy Diwali, Thanksgiving, and Christmas 2021 !!!!!
What is soan papdi made of?
Traditionally, basic soan papdi is made using chickpea flour (besan or gram flour), flour (maida), ghee, sugar, and flavored with saffron (Kesar) and/or cardamom powder.
Now, if you buy soan papdi from any halwais or big brands like Haldirams, for example, it will come in the form of cubes. This Indian dessert is also called as patisa, san papri, sohan papdi, or shonpapdi and was very popular in North India.
But these days, it has become so popular and loved by all that if you visit any malls, sweet shops this time of the year across India, you will find soan papdi along with BESAN LADOO and GULAB JAMUN. It is considered one of the best gift box ideas.
I am signing off my Diwali series with my most favorite childhood sweet, and this time specially made by me and my better half with lots of love.
It makes me proud that we finally did it. I have watched so many recipes on making of soan papdi in factories and always felt making soan papdi at home was a difficult task, needs more than one person to prepare the sweet dish. But with this recipe, it is easy; you can do it all alone, and it is a beautiful, fun experience.
I love soan papdi so much that this was also one item in my wedding sweet box that was distributed along with KAJU BARFI, DRY FRUIT CHIKKI, HALWA, MASALA CASHEWS, etc.
Ingredients for JUMBO SOAN PAPDI | SOAN ROLL | HOW TO MAKE SOAN PAPDI AT HOME
2 + 1 tablespoon Ghee
1 cup All purpose flour or Maida
3 tablespoon Besan or gram flour or chickpea flour
½ teaspoon Cardamom powder
For sugar syrup
1 cup Sugar
¼ cup Water
Juice of half lemon
8 strands Saffron or Kesar
Other ingredients
Almonds, for garnish
Pistachios, for garnish
MAKING OF JUMBO SOAN PAPDI | SOAN ROLL | HOW TO MAKE SOAN PAPDI AT HOME
Roasting besan and flour
In a pan on medium heat, add 2 tablespoon ghee. To this, add besan and flour and mix till there are no lumps. Then add the remaining 1 tablespoon ghee and roast it until it becomes aromatic and the rawness from the gram flour is gone completely. This may take anywhere between 8 to 10 minutes. Switch off the flame. Do this step correctly, and do not rush. Always on medium to medium-low flame.
Now add cardamom powder and mix well. Transfer this mixture to a large plate/bowl by passing it through a sieve as shown and keep this aside.
Making of sugar syrup for soan papdi
In a pan, add sugar, water, and lemon juice and cook on low flame till the sugar has melted and turns into light golden (amber) color with a hard ball consistency. Do not add any spoon or spatual until sugar is melted initially.
Keep a small bowl with water handy. Add a few drops of syrup at different stages to check for hard ball consistency.
The flame should be medium-low at all times. The entire process of making sugar syrup may take 20 to 25 minutes. Again make sure you don't rush and make this only on medium-low flame. Check the video for a better understanding.
Making of soan papdi flaky layers starts now.
Once the sugar syrup is ready, transfer it to a silicone mat or any steel plate greased with ghee along with some saffron strands. Keep stirring this so that its temperature comes down.
Grease your palms with ghee. Now stretch and fold the caramelized sugar into a log shape several times. I repeated this step 20 to 30 times.
Now join the ends of the log to form a ring and place it in the plate containing the flour mixture. You will have to stretch the ring of sugar, dredge it generously with the flour mixture, make an 8 shape to form a ring again.
Gently stretch this ring, making sure it never breaks, dredge with flour and keep repeating until almost all the flour is incorporated and thousands of sugar threads are formed. We start with one thick sugar thread. After the first loop (8 shape to ring), we will have two threads; after the second loop, we will have four threads.
Similarly, after the tenth loop, we will have 1024 threads. After the 12th loop, we will have 4096 threads, and so on. Amazing, isn't it? The pictures say it all! Basically, pull - dredge with flour - loop - pull is what you have to do. For a better understanding, check the video here.
In a glass bowl or ramekins, add chopped nuts and a small portion of the sugar threads prepared above and press gently with your finger. Flip it to the serving plate.
How to store soan papdi or soan roll?
Once you have finished flipping each potion to form soan papdi, I highly recommend wrapping each one in a thin food-grade plastic sheet or butter paper. Wrapping soan papdis in plastic/butter paper ensures they remain fresh for a longer time at room temperature. If you keep it open, it will absorb moisture present in the air and become soft and sticky.
Tips:
- I have used glass bowls that I had in my pantry to make this jumbo soan papdi. The shape of your soan papdi may vary depending on the type of bowl you use in the last step. You can even make it into cubes or shape them into bite-size pieces.
- Both while roasting flour and making sugar syrup keep in mind, the flame should be medium-low. This will give you a successful result.
- When the sugar syrup is poured over the silicone mat and starts to thicken, it will be warm or hot to touch. You may choose to wear heat-resistant gloves to protect yourself as we cannot wait until they cool to room temperature. The more you pull and mix when warm, the more thread-like flakes are created.
What are some other soan papdi variations you can try?
Desi ghee, Orange flavor, Coconut flavor, Chocolate flavor, Pineapple flavor, Butterscotch, Pista flavor, Rose flavor, Kesar-Badam flavor, Kesar-Pista flavor. The list is super short, possible combinations are endless.
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Video recipe for SOAN PAPDI | SOAN ROLL | HOW TO MAKE SOAN PAPDI AT HOME | PATISA
Detailed recipe for SOAN PAPDI | SOAN ROLL | HOW TO MAKE SOAN PAPDI AT HOME | PATISA
JUMBO SOAN PAPDI | SOAN ROLL | HOW TO MAKE SOAN PAPDI AT HOME | PATISA
Ingredients
- 2 + 1 tablespoon Ghee
- 1 cup All purpose flour or Maida
- 3 tablespoon Besan or gram flour or chickpea flour
- ½ teaspoon Cardamom powder
For sugar syrup
- 1 cup Sugar
- ¼ cup Water
- Juice of half lemon
- 8 strands Saffron or Kesar
Other ingredients
- Almonds, for garnish
- Pistachios, for garnish
Instructions
ROASTING BESAN AND FLOUR
- In a pan on medium heat, add 2 tablespoon ghee. To this, add besan and flour and mix till there are no lumps. Then add the remaining 1 tablespoon ghee and roast it until it becomes aromatic and the rawness from the gram flour is gone completely.
- This may take anywhere between 8 to 10 minutes. Switch off the flame. Do this step correctly, and do not rush. Always on medium to medium-low flame.
- Now add cardamom powder and mix well. Transfer this mixture to a large plate/bowl by passing it through a sieve as shown and keep this aside.
MAKING OF SUGAR SYRUP FOR SOAN PAPDI
- In a pan, add sugar, water, and lemon juice and cook on low flame till the sugar has melted and turns into light golden (amber) color with a hard ball consistency. Do not add any spoon or spatual until sugar is melted initially. Keep a small bowl with water handy. Add a few drops of syrup at different stages to check for hard ball consistency.
- The flame should be medium-low at all times. The entire process of making sugar syrup may take 20 to 25 minutes. Again make sure you don’t rush and make this only on medium-low flame. Check the video for a better understanding.
MAKING OF SOAN PAPDI FLAKY LAYERS STARTS NOW
- Once the sugar syrup is ready, transfer it to a silicone mat or any steel plate greased with ghee along with some saffron strands. Keep stirring this so that its temperature comes down.
- Grease your palms with ghee. Now stretch and fold the caramelized sugar into a log shape several times. I repeated this step 20 to 30 times.
- Now join the ends of the log to form a ring and place it in the plate containing the flour mixture. You will have to stretch the ring of sugar, dredge it generously with the flour mixture, make an 8 shape to form a ring again.
- Gently stretch this ring, making sure it never breaks, dredge with flour and keep repeating until almost all the flour is incorporated and thousands of sugar threads are formed. We start with one thick sugar thread. After the first loop (8 shape to ring), we will have two threads; after the second loop, we will have four threads.
- Similarly, after the tenth loop, we will have 1024 threads. After the 12th loop, we will have 4096 threads, and so on. Amazing, isn’t it? The pictures say it all! Basically, pull – dredge with flour – loop – pull is what you have to do. For a better understanding, check the video here.
- In a glass bowl or ramekins, add chopped nuts and a small portion of the sugar threads prepared above and press gently with your finger. Flip it to the serving plate.
HOW TO STORE SOAN PAPDI OR SOAN ROLL?
- Once you have finished flipping each potion to form soan papdi, I highly recommend wrapping each one in a thin food-grade plastic sheet or butter paper. Wrapping soan papdis in plastic/butter paper ensures they remain fresh for a longer time at room temperature. If you keep it open, it will absorb moisture present in the air and become soft and sticky.
Notes
- I have used glass bowls that I had in my pantry to make this jumbo soan papdi. The shape of your soan papdi may vary depending on the type of bowl you use in the last step. You can even make it into cubes or shape them into bite-size pieces.
- Both while roasting flour and making sugar syrup keep in mind, the flame should be medium-low. This will give you a successful result.
- When the sugar syrup is poured over the silicone mat and starts to thicken, it will be warm or hot to touch. You may choose to wear heat-resistant gloves to protect yourself as we cannot wait until they cool to room temperature. The more you pull and mix when warm, the more thread-like flakes are created.
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