https://recipeselected.com

Tsev
Noj tshais
Sohan Papdi los yog Patisa – Cov Suab puam Diwali

Sohan Papdi los yog Patisa – Cov Suab puam Diwali

Name: Sohan Papdi or Patisa – The Diwali Dessert
Yield: 4
Cuisine: Indian
Ingredients: 00 Flour: 125 g; Chickpeas Flour: 90 g; Glucose: 3 tablespoon; Sugar: 400 g; Water: 100 g; Ghi (Clarified Butter): 315 g; Green Cardamom: 2 berries; Almonds: 10; Pistachios: 10

Pib nyeem ntawv hom

min

1 0

Qhia tawm
5,958 Views
Zoo li 4

Cov khoom xyaw

Kho ntawd qhov:

	125 g 00 Hmoov nplej
	90 g Hmoov nplej
	3 zauv teb Glucose in alternative Multi-Flower Honey
	400 g Qab zib
	100 g Dej
	315 g Ghi (Clarified Butter)
	2 berries Green Cardamom we will use the seeds
	10 Almonds
	10 Pistachios

Bookmark no daim ntawv qhia

Koj yuav tau ID nkag mus los sis rau npe bookmark/nyiam cov no mus.

Nta:

Cuisine:

Khab

45
Pab raws li cov 4
Nruab nrab

Cov khoom xyaw

125 g 00 Hmoov nplej
90 g Hmoov nplej
3 zauv teb Glucose
in alternative Multi-Flower Honey
400 g Qab zib
100 g Dej
315 g Ghi (Clarified Butter)
2 berries Green Cardamom
we will use the seeds
10 Almonds
10 Pistachios

Qhia

Today we focus in particular on the recipe of Sohan Papdi (also called as patisa, papri son, soan papdi or shonpapri), a dessert with a characteristic cubic shape and a soft consistency, which is prepared precisely in this period between the end of October and early November, when Diwali, the Festival of Lights, is celebrated in India.

On the table this Festival is celebrated with the traditional dessert based on sugar, hmoov nplej, chickpea flour, ghi (the typical clarified butter of India), milk and minced cardamom seeds, as well as a nice mix of dried fruit; the recipe of Sohan Papdi is not too complex, and the greatest difficulty concerns the consistency of the cake (which depends on the exact processing of the sugar and the temperature of the various compounds), which is fluffy and soft. The flavor, on the other hand, recalls that of toffee and hazelnuts, with the touch of spices that offers a truly delicious aftertaste.

Ruam

1 Ua li cas	Ua ntej no, sift both flours, slowly adding them to 2/3 of clarified butter, to be placed in a saucepan to be heated on the stove; in the process we continue to turn with a spoon to avoid the formation of lumps. When the mixture reaches the boiling point, we can add the previously chopped cardamom seeds, continuing to mix with a spoon until everything reaches a caramel color.
2 Ua li cas	Meanwhile, put the remaining part of clarified butter, sugar and water in a non-stick pan, bringing this mixture to a boil and then pouring the spoons of honey or glucose into it; here too, we continue to mix to bring it to the caramel color, then remove from the heat and, always stirring with a spoon, wait for it to reach the desired consistency.
3 Ua li cas	Now let's go and combine the two compounds, making sure to incorporate the sugar well, which will have to spin, and to absorb the flour mix well;
4 Ua li cas	everything will be poured on a sheet of baking paper, which we will cover with another sheet to create the shape of a rectangle, helping us with a rolling pin to compact the cake.
5 Ua li cas	Now we can cover the top with the almonds and pistachios, chopped according to our taste, and with the knife make a grid to mark the "pieces" of Soan Papdi.
6 Ua li cas	We will wait about half an hour for the mixture to cool and harden, and then we can already serve our dessert on the table and enjoy it.