- 125 g 00 Flour
- 90 g Chickpeas Flour
- 3 tablespoon Glucosein alternative Multi-Flower Honey
- 400 g Sugar
- 100 g Water
- 315 g Ghi (Clarified Butter)
- 2 berries Green Cardamomwe will use the seeds
- 10 Almonds
- 10 Pistachios
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, flour, 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.
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.
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.
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;
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.
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.
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.