Soan Papdi - a popular Indian sweet: recipe, reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Soan papdi is an Indian sweet that is a layered halva made from organic chickpea flour, cooked in natural ghee, with the addition of spices and nuts. It is sold as a ready-made dessert and is popular not only among Indians, but also among travelers.

Oriental delicacy

Soan papdi is a traditional and beloved Indian dessert. Under the familiar name "halva" in sultry India, many sweet dishes are made from a wide variety of unexpected products. Soan papdi is made exclusively from chickpea flour - this is its main ingredient. Accordingly, a real delicacy can only be obtained from a quality product. If you don’t know what to cook delicious for a family tea party, you can safely take on the creation of this culinary masterpiece. However, it does not matter if you have no time to cook a treat at home. Indian soan papdi can be bought in oriental shops - the cost of sweetness is low, and the taste is excellent.

This is interesting

By the way, popular Indiansweets can be found in other countries of South Asia: Nepal, Pakistan, Bangladesh. Soan papdi is usually rectangular in shape, but can be round or even flaky. In Asia, these sweets are sold on the streets and attract the attention of passers-by, especially children.

What is this?

Chickpea Indian halva contains no eggs and animal fats. That is why it has been dubbed "vegetarian sweet" or even "vegan". Soan papdi contains the following ingredients: chickpea flour, sugar, wheat flour, milk, cardamom, ghee.

The consistency of an Indian delicacy is reminiscent of halva, only more soft and tender. That is why in reviews of soan papdi you can find such a description as "melts in your mouth." An Indian sweet with a long aftertaste and a hint of cardamom.

Indian halva is sold in boxes of 250 grams, sometimes with pistachios and coconut.

Tamer of Passion

Soan papdi recipe appeared in ancient times. Oriental magicians who lived several millennia ago used halva in their practice. Sweetness was used to change state policy, strengthen power and change ruling dynasties. The sweet product, as magicians believed, contains powerful energy that can affect people.

Over time, the ancient recipes of power faded into the background, and halva became known as the "delicacy of love." It has also been called a "medicine formind.”

In ancient Iran, halvah was used to treat "madness of passion". As the famous Persian legend says, they tried to heal a young man named Majnun, who was crazy from love, with halva with rose oil, but he “did not want to be cured.”

Besides, halva was used not only for good purposes - it served as a strong love spell. That is why halva makers in Iran are still called magicians to this day.

Halva prepared by masters of their craft has not only a magical taste, but also magical properties, according to the Iranians. By the way, if the Iranian halva cools the mind and feelings, then the Turkish one, on the contrary, excites passion, and in large quantities it can even cloud the mind.

Unfortunately, the real Iranian or Turkish halvah, made by craftsmen by hand, and not at an industrial enterprise (the properties of halva deteriorate there), is a product that is not so easy to get.

What to cook delicious for dessert? Try to create your own Indian sweetness and "fall in love" with everyone around you!

Soan Papdi: Treat Recipe

Delicate, melt-in-your-mouth Indian sweets can be prepared even at home. It remains only to stock up on time and food.

We need the following list of ingredients:

• one and a half cups of chickpea flour;
• one and a half cups of wheat flour;
• 300 grams of ghee;
• 3 cups of sugar;
• 2 cups of water;
• 3 tbsp. l. milk;
• a teaspoon of ground cardamom;
• 3tablespoons chargamaz (mixture of pumpkin seeds, almonds and melon - musky and plain.

How Indian chickpea halva is made

Start by sifting wheat and chickpea flour together.

• Heat ghee in a heavy bottomed pan.
• Sprinkle the sifted flour and fry until light golden brown.
• Remove from heat to let the mixture cool slightly. It needs to be stirred from time to time.
• At the same time, prepare the syrup from water, sugar and milk.
• Bring syrup to 3 cups.
• Take a thin thread for testing. To do this, first cool a little syrup and try to stretch it between your fingers into a thin thread.
• If the syrup is too thin, boil it down to achieve the desired result.
• Pour all the resulting syrup into the fried flour.
• Beat well with a large fork to end up with long, thin strands.
• Spread on a greased surface and roll out carefully into a thin layer.
• Sprinkle with ground cardamom and chargamaz seeds on top, press them lightly with the palm of your hand.

Cool the delicacy, cut into squares. Each of them is wrapped in a film and stored in an airtight container. Happy tea drinking!

Another cooking method

If you haven't tasted soan papdi yet, it will be difficult to understand the reverence that those who have tasted it once feel for the delicacy. Immerse yourself in the atmosphere of the unique mysterious India with the preparation of this delicacy. call everyonefamily to help!

We will need the following ingredients:

• 1 kilogram of premium wheat flour;
• 1 kilogram of pea (chickpea) flour;
• 2.5 liters of melted ghee;
• 2 kilos of granulated sugar;
• 100 ml vinegar (can be substituted with 1/2 tsp citric acid dissolved in water);
• half a cup of raisins soaked in water;
• half a cup of almonds.

Cooking

First, heat up the ghee, add both types of flour, fry everything for 10 minutes, stirring constantly (do not allow lumps to form).

• Next, you need to boil water and dissolve sugar in it. Actually, this is our syrup. Its consistency should resemble a stretching thread. Boil the syrup for 15 minutes, gradually adding vinegar (or citric acid) every five minutes.
• After 10 minutes, add 100 ml of ghee while our syrup is cooking. Next, you need to grease a large tray with oil.
• If after 15 minutes the syrup has acquired the consistency of a stretching thread, you need to remove it from the heat and pour it into the prepared tray.
• Be careful, the syrup is hot! You need to lower the syrup tray into cold water to cool. Turning the tray, let the mass cool down and form sooner.
• After a few minutes, the syrup will turn into a viscous mass that needs to be kneaded.

Next, you need to transfer the cooled caramel to a large container (tray or basin), greased with melted butter.

You'll need help here. The fact is that 3-4 people are needed to knead the caramel. Due to this stretching, it acquires a thread-like structure.

• Next, knead the mixture of fried flour and butter in the same way.
• The last step is kneading by hand to make the dough more even.
• Divide the finished dough into four parts. Evenly distribute the almond flakes and raisins on the tray. Next, you need to fill the tray with dough, cover it with food polyethylene, level the mixture using strong pressure - so the mass will evenly compact.

Next, you need to leave a treat for an hour. Then we cut it into small squares, rhombuses and so on as desired.

Reviews

Those who are lucky enough to taste soan papdi rave about its taste.

True, they say that this delicacy does not look like our halva at all, except in appearance, and its texture is more delicate. Of course, it is easier to buy this dessert in the store than to knead the thread-like structure of Indian halva yourself.

First of all, buyers note the pleasant design of small sealed boxes, which, by the way, are enough for more than one tea party.

Although soan papdi is supposed to taste nutty, people report a coniferous flavor. The dessert is characterized by moderate sweetness and satiety. One box of sweets (250 grams) costs about 300 rubles. It may not be the cheapest delicacy, but try itdefinitely worth it.

By the way, satisfied customers note the naturalness of the product and say that after it there is no heaviness in the stomach, as happens after regular halva.