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Sohan Papdi okanye Patisa – IDessert yeDiwali

Sohan Papdi okanye Patisa – IDessert yeDiwali

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

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izithako

Lungisa servings:

	125 g 00 umgubo
	90 g Iinkukhu zeFlore
	3 icephe Glucose in alternative Multi-Flower Honey
	400 g sugar
	100 g amanzi
	315 g irekhodi (ibhotolo yacacisa)
	2 berries Green Cardamom we will use the seeds
	10 neeamangile
	10 ngamandongo-

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Iimbonakalo:

Cuisine:

Indian

45
ukhonza 4
medium

izithako

125 g 00 umgubo
90 g Iinkukhu zeFlore
3 icephe Glucose
in alternative Multi-Flower Honey
400 g sugar
100 g amanzi
315 g irekhodi (ibhotolo yacacisa)
2 berries Green Cardamom
we will use the seeds
10 neeamangile
10 ngamandongo-

izikhombisi

Namhlanje sigxile ngakumbi kwiresiphi kaSohan Papdi (ikwabizwa ngokuba yi patisa, papri unyana, Soan papdi okanye 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, ecolekileyo,, umgubo we-chickpea, 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, kwaye obona bunzima bumalunga nokuhambelana kwekhekhe (exhomekeke ekusebenzeni ngqo kweswekile kunye nobushushu beekhompawundi ezahlukeneyo), e-fluffy kwaye ithambile. Incasa, kwelinye icala, ukhumbula loo nto ngeetofi kunye namantongomane, Ngokuchukumisa iziqholo ezibonelela ngesongo esimnandi sokwenene.

amanyathelo

1 kwenziwe	Okokuqala, 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 kwenziwe	; Kusenjalo, 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 kwenziwe	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 kwenziwe	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 kwenziwe	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 "amaqhekeza" of Soan Papdi.
6 kwenziwe	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.