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Sohan Papdi au Patisa – Jangwa la Diwali

Sohan Papdi au Patisa – Jangwa la 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

Kuanza Masomo Mode

1 0

Kushiriki
5,545 maoni
kama 4

viungo

kurekebisha resheni:

	125 g 00 unga
	90 g Ndege ya kuku
	3 kijiko Glukosi in alternative Multi-Flower Honey
	400 g Sugar
	100 g maji
	315 g rekodi (wazi Siagi)
	2 berries Cardamom ya kijani we will use the seeds
	10 Almondi
	10 Pistachios

Kwanza mapishi

Unahitaji Ingia au kujiandikisha alama / favorite maudhui haya.

Vipengele:

Milo ya:

Muhindi

45
mtumishi 4
Medium

viungo

125 g 00 unga
90 g Ndege ya kuku
3 kijiko Glukosi
in alternative Multi-Flower Honey
400 g Sugar
100 g maji
315 g rekodi (wazi Siagi)
2 berries Cardamom ya kijani
we will use the seeds
10 Almondi
10 Pistachios

maelekezo

Leo tunazingatia hasa mapishi ya Sohan Papdi (pia huitwa patisa, papri mwana, soan papdi au shonpapri), dessert na sura ya ujazo ya tabia na msimamo laini, ambayo imeandaliwa haswa katika kipindi hiki kati ya mwisho wa Oktoba na mapema Novemba, wakati Diwali, Sikukuu ya Taa, huadhimishwa nchini India.

Juu ya meza Tamasha hili linaadhimishwa na dessert ya jadi kulingana na sukari, unga, unga wa chickpea, andika (siagi ya kawaida iliyofafanuliwa ya India), maziwa na mbegu za kadiamu ya kusaga, pamoja na mchanganyiko mzuri wa matunda yaliyokaushwa; mapishi ya Sohan Papdi sio ngumu sana, na shida kubwa inahusu msimamo wa keki (ambayo inategemea usindikaji halisi wa sukari na joto la misombo anuwai), ambayo ni laini na laini. Ladha, Kwa upande mwingine, anakumbuka ile ya tofi na karanga, na kugusa kwa manukato ambayo hutoa ladha ya kweli ladha.

hatua

1 Done	Kwanza kabisa, 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 Done	Wakati huo huo, 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 Done	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 Done	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 Done	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 "vipande" of Soan Papdi.
6 Done	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.