Topic started by maha (@ libr.aig.com) on Fri Jan 23 17:05:06 EST 2004.
All times in EST +10:30 for IST.

Do you remember the Son papdi guy with his Vandi, dome shaped container and gas lantern.
I like that Son papdi a lot. Any one know how to make it at home?
Thanks!

Responses:

• From: (@ adsl-68-79-53-147.dsl.emhril.ameritech.net) on: Fri Jan 23 17:37:05 EST 2004
  
  One thing, I know for sure is that, its not that easy to make!!!
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Jan 23 18:02:45 EST 2004
  
  Hi Maha,
  
  Dont waste your energy. I was trying to find out the recipe for the normal sohan papdi for a loooong time, but, failed in finding out the same. Now, I stopped searching for it.
  
  If u have any luck in finding it from anyone of ur friends, pls do let me know.
  
  
  
• From: maha (@ libr.aig.com) on: Mon Jan 26 15:39:15 EST 2004
  
  Hi R,
  Here is a recipe for Son papdi - regular. I haven't tried it though.
  Patisa (Soan Papdi)
  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.
  
  Making time: 45 minutes
  Makes: 20 pieces (approx.)
  Shelflife: 2 weeks
  
  I got this from the web-site rangat.com
  
  
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Jan 26 16:29:05 EST 2004
  
  Hi Maha,
  
  I saw the above said recipe in all the website, believe me, for sohan papdi, the receipe given in the sites are same, no difference at all. wonder why!
  
  If possible, can u give me a recipe which tried already.
  
  
• From: :) (@ d150-41-72.home.cgocable.net) on: Mon Jan 26 17:18:06 EST 2004
  
  maha, thanks for bringing back memories :)
  
  
• From: quake (@ 202.68.154.210) on: Thu Jan 29 09:59:15 EST 2004
  
  http://www.iomx.com
  
  
• From: nishad (@ 24-90-239-91.nyc.rr.com) on: Fri Aug 13 01:38:57
  
  I have tried to make soan papdi at home but the problem is, it becomes so dry and flakey. After I oil up the pan and put it on top to form 1" layer for it to cool down, I don't get the long flakes or the texture like the ones from the store but all crumbs. Anybody has any solution?
  
  
• From: Meena (@ awork002250.netvigator.com) on: Sun Aug 22 22:56:14 EDT 2004
  
  Nishad, you need to keep pan ready earlier. Consistency of sugar syrup, and beating of mixture with fork is very important. seems your sugar sysrup was over cooked.
  
  
• From: Meena (@ awork002250.netvigator.com) on: Sun Aug 22 22:56:20 EDT 2004
  
  Nishad, you need to keep pan ready earlier. Consistency of sugar syrup, and beating of mixture with fork is very important. seems your sugar sysrup was over cooked.
  
  

Want to post a response?