Tuesday, July 10, 2012

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

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