How to Make Soan Papdi for Diwali

Soan Papdi is an Indian dessert dish made for the Hindu celebration of Diwali, the festival of lights. Diwali celebrates the triumph of good over evil and is observed symbolically by lighting lamps and setting off fireworks. It is also observed using a number of dessert dishes, including soan papdi.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Smaller saucepan
• Heavy saucepan
• 1/2 tsp. coarsely ground cardamom powder
• 2 tsp charmagaz
• 1 1/4 cup all purpose flour (maida)
• Rolling pin
• 2 tbsp. milk
• 1 1/2 cup water
• Greased cookie sheet
• 1 1/4 cup gram flour
• 2 cups ghee
• 2 1/2 cups sugar
• Spoon

Make Traditional Soan Papdi for Diwali

1. Heat ghee in heavy saucepan.
2. Combine all purpose flour and gram flour and add to saucepan.
3. Stir on low heat until golden brown.
4. Remove from heat and let cool, continuing to stir occasionally.
5. Combine sugar and water in smaller saucepan and bring to a boil. Then add the milk.
6. Strain the mixture when a skin forms on the surface.
7. Continue to boil until thick and stringy. The mixture should form two and a half separate threads when pinched.
8. Pour the sugar syrup into the flour mixture.
9. Beat well until the mixture begins to form flakes.
10. Pour onto greased cookie sheet and roll with rolling pin to 1 inch thickness.
11. Sprinkle with charmagaz and press down lightly with palm.
12. Cut into 1-inch squares.
13. Store in an airtight container. This will make enough for four to eight people.

Tips & Warnings

• Gram flour (not to be confused with graham flour), also called besan, is made from a form of dried, ground chickpea, called a chana dal. Chana dal is smaller and darker than a regular chickpea.
• Cardamom powder is an important spice in Indian cooking, used to flavor meats and curries, as well as baked goods.
• Ghee is a form of clarified butter, separated into milk solids and butter fat. You can make it by melting and boiling butter for approximately 10 to 12 minutes, until brown milk solids begin to form in the bottom of the pan.
• Charmagaz is a mixture of dried muskmelon, watermelon, pumpkin and cucumber seeds. They can be used whole, ground or made into paste. In this recipe, they will be used whole.
• Soan Papdi can be stored up to 3 weeks in an air-tight container.
• Only use real butter when making ghee. Do not use margarine or any other butter substitute.