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Sohan Papdi e aore ra Patisa – The Diwali monamona

Sohan Papdi e aore ra Patisa – The Diwali monamona

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

Haamata i te taio i te huru

minuti

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A faaite
7,365 Te mau hioraa
Mai te huru e 4

O

A faatano i te Servings:

	125 g 00 Faraoa
	90 g Chickpeas faraoa ota
	3 tablespoon Glucose in alternative Multi-Flower Honey
	400 g Hioraa
	100 g Pape
	315 g Ghi (Ua haamaramaramahia te pata)
	2 berries Green Cardamom we will use the seeds
	10 Almonds
	10 Pistachios

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Mau raveʻa:

Cuisine:

Fenua

45
Ua tavini i te 4
Ravea

O

125 g 00 Faraoa
90 g Chickpeas faraoa ota
3 tablespoon Glucose
in alternative Multi-Flower Honey
400 g Hioraa
100 g Pape
315 g Ghi (Ua haamaramaramahia te pata)
2 berries Green Cardamom
we will use the seeds
10 Almonds
10 Pistachios

Te mau aratairaa

I teie mahana, te faatumu nei tatou i nia i te te o Sohan Papdi (Ua pii-atoa-hia ei patisa, tamaiti papri, soan papdi e aore ra shonpapri), ang isang monamona sa isang cubic at isang palagiang, tei faaineinehia i roto i teie pue tau i te hopea o te avae atopa e i te avae Novema, ia Diwali, te Festival o te mau mori, e faahanahana i te fenua Initia.

I nia i te airaamaa e Festival te reira i te faahanahana i te monamona tei niuhia i nia i te tihota, faraoa, chickpea faraoa ota, ghi (te ua haamaramaramahia bata no Initia), u e minced cardamom huero, e na roto atoa i te anoiraa maitai o te hotu tamaro; ang te ng Sohan Papdi ay hindi din fifi, e te fifi rahi roa ae i te palagiang o te faraoa monamona (tei te huru te mau o te tihota e te anuvera o te mau taratiumu rau), oia hoi te fluffy e te maru. Te maipapasa, i te tahi atu pae, haamanao e, no te toffee e no te hazelnuts, na roto i te tapea raau noanoa o te horoa i te hoe aftertaste oaoa mau.

Te mau taahiraa

1 Rave	Matamua o te mau, 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 Rave	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 Rave	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 Rave	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 Rave	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 Rave	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.