Soan Papdi

Cooking time: 1 hr

Serves: 8-12

Ingredients

- 200g of besan (gram flour)

- 200g of ghee (clarified butter)

- 200g of powdered sugar

- 50g of semolina (rava)

- 1/2tsp of cardamom powder

- A pinch of saffron strands (optional)

- 2 tbsp of chopped almonds and pistachios for garnishing

Method

- Heat a heavy-bottomed pan on medium heat and add the besan. Dry roast it for about 10-12 minutes until it turns golden brown and releases a nutty aroma. Stir continuously to avoid burning.

- In another pan, heat the ghee until it melts and becomes hot.

- Slowly pour the hot ghee into the roasted besan while continuously stirring. Be careful as the mixture may splutter.

- Add semolina (rava) to the mixture and continue stirring for another 5 minutes until it thickens.

- Remove the pan from heat and let the mixture cool slightly.

- Meanwhile, in a separate saucepan, combine the powdered sugar with 100 milliliters of water. Bring it to a boil over medium heat, stirring constantly until the sugar dissolves. Once the sugar has dissolved, reduce the heat and let the syrup simmer for 5-7 minutes until it reaches a slightly sticky consistency. Add the cardamom powder and saffron strands to the syrup, mix well, and keep it warm.

- Pour the warm sugar syrup over the slightly cooled besan mixture. Mix well until all the ingredients are combined.

- Grease a flat surface or a thali with ghee. Pour the besan mixture onto the greased surface and spread it evenly with the help of a greased rolling pin. It should be about 1/4 inch thick.

- Sprinkle the chopped almonds and pistachios over the surface and gently press them into the mixture.

- Allow the mixture to cool completely and set for at least 2-3 hours.

- Once set, cut the Soan Papdi into desired shapes, traditionally diamond-shaped or rectangular.

- Serve the Soan Papdi and enjoy this delightful Indian sweet!

Note: Soan Papdi can be stored in an airtight container at room temperature for up to a week.