Topic started by Idiappam (@ cache139.156ce.maxonline.com.sg) on Fri Jul 18 17:54:14 .
All times in EST +10:30 for IST.

Responses:

• From: ;) (@ 0-1pool108-4.nas4.peoria1.il.us.da.qwest.net) on: Tue Jul 22 00:55:15 EDT 2003
  
  sOn papadi theriyadhu son papadi???
  
  
• From: Idiappam (@ cache139.156ce.maxonline.com.sg) on: Tue Jul 22 12:52:57 EDT 2003
  
  Yah, what is that sOn papadi?
  
  
• From: Kavi (@ cache-mtc-ah06.proxy.aol.com) on: Tue Jul 22 13:18:08 EDT 2003
  
  It is a kind of sweet.
  
  
• From: TamilNattan (@ cvg-65-27-251-73.cinci.rr.com) on: Tue Jul 22 13:54:54 EDT 2003
  
  sOn pappadi, sOn pappadi, paarthaa eppadi-nnu oru paattu kooda irukku !
  
  
• From: :) (@ d150-188-97.home.cgocable.net) on: Tue Jul 22 22:53:20 EDT 2003
  
  idiyappam, ask in any North-Indian sweet store, they will have it. It is called sOhan pappadi I think, kind of cream coloured fibery thing.
  
  
• From: :) (@ d150-188-97.home.cgocable.net) on: Tue Jul 22 22:53:56 EDT 2003
  
  http://www.kalevaindia.com/sohan_papdi.htm
  
  
• From: Raaj (@ 61.8.195.130) on: Tue Jul 22 23:15:27 EDT 2003
  
  Idiyappam, you can get this sweet at Mustafa.
  
  
• From: Suhera Farook (@ dc3.emirates.net.ae) on: Wed Jul 23 01:02:19 EDT 2003
  
  Hello Idiyappam. U know Idiyappam ilaithal Soan Pappadi. Original name for this is Patisa. Find the receipe below. It is available in two forms
  1. like burfi but soft
  2. another one is like our Panju Mittai.
  
  Ingredients
  
  1 1/4 cup gramflour
  1 1/4 cup plain flour (maida)
  250 gms. ghee
  2 1/2 cups sugar
  1 1/2 cup water
  2 tbsp. milk
  1/2 tsp. cardamom seeds crushed coarsely
  2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
  4" squares cut from a thin polythene sheet
  
  Method
  
  Sift both flours together.
  Heat ghee in a heavy saucepan.
  Add flour mixture and roast on low till light golden.
  Keep aside to cool a little, stirring occasionally.
  Prepare syrup simultaneously.
  Make syrup out of sugar, water and milk as shown in introduction.
  Bring syrup to 2 1/2 thread consistency.
  Pour at once into the flour mixture.
  Beat well with a large fork till the mixture forms threadlike flakes.
  Pour onto a greased surface or thali and roll to 1" thickness lightly.
  Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
  Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
  Store in airtight container.
  
  
• From: Idiappam (@ cache139.156ce.maxonline.com.sg) on: Wed Jul 23 11:28:37 EDT 2003
  
  Right On! Thanks! I am off now to the kitchen. If I don't get it right. Then head for Mustafa!
  
  sOn papadi sona papadi, parthaa epadi, thinnaa eppadi!
  
  
• From: priya (@ ) on: Thu Oct 9 14:20:17
  
  Bring syrup to 2 1/2 thread consistency.
  
  Make syrup out of sugar, water and milk as shown in introduction.
  O don't see anything related to this..Am I missing anything?
  
  Does it mean Kambi Patham?
  please let me know.
  
  
• From: nishad (@ ) on: Tue Aug 24 05:24:18
  
  I have made soan papdi at home. When the receipe call to make the mixture thread like...do they mean like flakey but sand like? Because mine comes out sand like and not long treads.Don't know what I'm doing wrong. Should the batter be wet or dry after flour absorbs the sugar syrup ? And what kind of consistency? Please help.
  
  
• From: nishadnyc@yahoo.com (@ 208.198.20.178) on: Tue Aug 24 05:26:56 EDT 2004
  
  I have made soan papdi at home. When the receipe call to make the mixture thread like...do they mean like flakey but sand like? Because mine comes out sand like and not long threads.Don't know what I'm doing wrong. Should the batter be wet or dry after flour absorbs the sugar syrup ? And what kind of consistency? How long do I have to fry the gram and flour? Please help.
  
  
  
  
• From: sara (@ syr-24-58-0-201.twcny.rr.com) on: Sat Sep 25 22:50:56
  
  hi,
  i just recently had this for the first time and I loved it so much that I tried to recreate it at home. I was left with a crumbly mess as well..i removed the sugar syrup at the right stage, but maybe I mixed it too much, looking for that threadlike stage..I think if I had poured it out earlier, it may have set up and not crumbled..maybe that is the key, to forget about finding threads! just pour it out before it dries up..
  
  

Want to post a response?