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Sohani Papdi pe Patisa – Ko e Hikinga Diwali

Sohani Papdi pe Patisa – Ko e Hikinga 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

Kamata lau e Mode

miniti 'e

1 0

Vahevahe
5,322 Ngaahi fakakaukau
Hange ko e 4

Ngaahi me'a

Liliu 'a e Servings:

	125 l 00 Mahoa'a
	90 l ʻOku to pisi mahoaʻa
	3 tablespoon Suka in alternative Multi-Flower Honey
	400 l Suka
	100 l Vai
	315 l GMalo e lelei (Fakamahinoʻi e pata)
	2 berries Cardamom lanumata we will use the seeds
	10 Almonds
	10 Pistachios

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

Cuisine:

'Initia

45
'Oku hoko 'a e 4
Lotoloto

Ngaahi me'a

125 l 00 Mahoa'a
90 l ʻOku to pisi mahoaʻa
3 tablespoon Suka
in alternative Multi-Flower Honey
400 l Suka
100 l Vai
315 l GMalo e lelei (Fakamahinoʻi e pata)
2 berries Cardamom lanumata
we will use the seeds
10 Almonds
10 Pistachios

Ngaahi fakahinohino

ʻOku tau tokanga taha he ʻaho ni ki he founga fakahinohino ʻa Sohani Papdi (ui foki ko patisa, foha papri, soan papdi pe shonpapri), ha Hikinga ua ʻoku ʻi ai hono fotunga mo ha fotunga molu, ʻa ia ʻoku teuteuʻi tonu pe ʻi he vahaʻataimi ko ʻeni ʻi he vahaʻa ʻo e fakaʻosinga ʻo ʻOkatopa mo e konga kimuʻa ʻo Novema, ʻi he taimi Diwali, ko hono fakaʻaliʻali ʻo e ngaahi mama, ʻOku fakamanatua ʻi ʻInitia.

ʻOku fakamanatua ʻi he tepile ʻa e katoanga ko ʻeni ʻaki ʻa e Hikinga ua tukufakaholo ʻo makatuʻunga ʻi he suka, mahoa'a, chickpea mahoaʻa, malo e lelei (ʻa e pata angamaheni ʻo ʻInitia), huʻakau mo minced cardamom ngaahi tengaʻi ʻakau, pea pehe ki ha ngaahi fua momoa; ʻOku ʻikai fuʻu faingataʻa ʻa e founga fakahinohino ʻa Sohani Papdi, pea ko e meʻa faingataʻa taha ʻa e hohaʻa ki he hokohoko ʻo e foʻi keke (ʻa ia ʻoku fakafalala ki he ngaue totonu ʻo e suka mo e mafana ʻo e ngaahi meʻa koʻeni kehekehe), ʻa ia ʻoku Tafi mo molu. Ko hono ifo, ka ʻi he tafaʻaki ʻe tahá, manatu ki he toffee mo e hazelnuts, ʻi he ala mai ʻa e sipaisi ʻoku ne ʻomi ha ifo moʻoni.

Ngaahi sitepu

1 Fai 'e	First of all, 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 Fai 'e	Lolotonga, 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 Fai 'e	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 Fai 'e	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 Fai 'e	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 "ngaahi kongokonga" of Soan Papdi.
6 Fai 'e	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.