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Sohan Papdi wa Patisa – Le postre Diwali

Sohan Papdi wa Patisa – Le postre 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

Comenzar le xooko' modo

Min

1 0

Ts'aaj
7,358 Xíimbalo'ob
Bey 4

Ingredientes

Raciones ajuste:

	125 g 00 Harina
	90 g Harina garbanzos
	3 Cucharada Glucose in alternative Multi-Flower Honey
	400 g Monkaab
	100 g Ja'
	315 g GHI (Mantequilla clarificada)
	2 berries Green Cardamom we will use the seeds
	10 Almendras
	10 Pistachos

Ku ts'áabal le receta

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Yáantajo'ob:

K'óoben:

Indio

45
K'a'ana'an 4
K'as

Ingredientes

125 g 00 Harina
90 g Harina garbanzos
3 Cucharada Glucose
in alternative Multi-Flower Honey
400 g Monkaab
100 g Ja'
315 g GHI (Mantequilla clarificada)
2 berries Green Cardamom
we will use the seeds
10 Almendras
10 Pistachos

Direcciones

Bejla'e' k centramos tu particular ti' le receta Sohan Papdi (xan llamado bey patisa, papri paal, soan papdi wa shonpapri), jump'éel postre yéetel jump'éel bix cúbica característica yéetel juntúul consistencia O'olkij, Ba'ax ku beetik precisamente ti' le período ichil finales octubre Chúunul noviembre, Le ken Diwali, le Festival ti' le Luces, Ku k'iinbesa'al ti' le India.

Yóok'ol mayak'che' ku k'iinbesa'al le Festival yéetel le postre xíiw yéetel monkaab, Harina, harina garbanzo, Ghi (le típica mantequilla clarificada ti' le India), Yiim yéetel neek' cardamomo picado, Bey ma'alob mezcla fruta tijil; le receta Sohan Papdi ma' le Jach ma'alob, yéetel u asab talamil k refiere u consistencia le "pastel" (u yaantal yo'osal le procesamiento exacto ti' le monkaabo' yéetel le temperatura le jejeláas compuestos), u esponjoso yéetel O'olkij. Le sabor, Ichil uláak' ba'ale', K'a'as ba'ax u toffee yéetel avellanas, yéetel u toque u especias u k'u'ubul jump'éel regusto verdaderamente wa.

Wook

1 U meentik	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 U meentik	Mientras séen, 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 U meentik	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 U meentik	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 U meentik	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 "Páajtal a" of Soan Papdi.
6 U meentik	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.