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USohan Papdi noma uPatisa – Ugwadule LweDiwali

USohan Papdi noma uPatisa – Ugwadule LweDiwali

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

Qala lokufunda Mode

kimi

1 0

Abelana
5,322 Ukubukwa
Thanda 4

izithako

Lungisa servings:

	125 g 00 ufulawa
	90 g Ufulawa Wenkukhu
	3 isipuni Ishukela in alternative Multi-Flower Honey
	400 g ushukela
	100 g Amanzi
	315 g irekhodi (ibhotela elicwengwé)
	2 berries IGreen Cardamom we will use the seeds
	10 Ama-alimondi
	10 pistachios

Bhukhmaka leli iresiphi

Kumele Ngena ngemvume noma ukubhalisa ibhukhumaka / ozithandayo lokhu okuqukethwe.

Izici:

cuisine:

Indian

45
Ungadliwa abantu abangu 4
okulingene

izithako

125 g 00 ufulawa
90 g Ufulawa Wenkukhu
3 isipuni Ishukela
in alternative Multi-Flower Honey
400 g ushukela
100 g Amanzi
315 g irekhodi (ibhotela elicwengwé)
2 berries IGreen Cardamom
we will use the seeds
10 Ama-alimondi
10 pistachios

Izikhombisi-ndlela

Namuhla sigxila ikakhulukazi iresiphi kaSohan Papdi (obizwa nangokuthi patisa, indodana papri, Soan papdi noma 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, ufulawa, ufulawa 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, futhi ubunzima obukhulu kakhulu buqondene nokuvumelana kwekhekhe (okuncike ekusebenzeni ngqo kukashukela kanye nokushisa kwamakhemikhali ahlukahlukene), esintofontofo futhi esithambile. Ukunambitheka, Ngokwesinye isandla, ukhumbula lokho kofiofi namantongomane, ngokuthintwa kwezinongo okunikela nge-aftertaste emnandi ngempela.

izinyathelo

1 Kwenziwe	Okokuqala nje, 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	Khonamanjalo, 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 "izingcezu" 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.