Soan papdi is an Indian sweet, which is a layered halva made from organic chickpea flour, cooked in natural ghee butter, with spices and nuts. It is sold as a ready-made dessert and is popular not only among Indians, but also among travelers.
Eastern delicacy
Soan Papdi is a traditional and beloved by many Indian dessert. Under the usual name for us, “halva” in sultry India, many sweet dishes are made from a wide variety and unexpected products. Soan papdy is made exclusively from chickpea flour - this is its main ingredient. Accordingly, a real treat can only be obtained from a quality product. If you do not know what to prepare delicious for a family tea party, you can safely take on the creation of this culinary masterpiece. However, it does not matter if you have no time to cook a treat at home. Indian soan papdi can be bought in oriental shops - the cost of sweets is low, and the taste is excellent.
It is interesting
By the way, popular Indian sweets can be found in other countries of South Asia: Nepal, Pakistan, Bangladesh. Usually, the papdi soan is rectangular, but can be round, or even in the form of flakes. In Asia, these sweets are sold on the streets and attract the attention of passers-by, especially children.
What it is?
There are no eggs and fats of animal origin in chickpeas of Indian halva. That is why she was dubbed “vegetarian sweetness” or even “vegan”. The composition of soan papdi includes such components: chickpea flour, sugar, wheat flour, milk, cardamom, ghee.
The consistency of Indian delicacies resembles halva, but is distinguished by its greater softness and tenderness. That is why in reviews of Soan Papdi you can find such a description as "melts in your mouth." Indian sweetness has a long finish and cardamom flavor.
Indian halva is sold in boxes of 250 grams, sometimes with pistachios and coconut.
"Tamer of Passion"
The recipe of soan papdi appeared in ancient times. Oriental magicians who lived several millennia ago used halva in their practice. Sweetness was used to change public policy, strengthen power and change the ruling dynasties. The sweet product, according to magicians, contains a powerful energy that can affect people.
Over time, ancient recipes of power faded into the background, and halva became known as the “delicacy of love.” She was also called "medicine for the mind."
In ancient Iran, halva was used to treat the "madness of passion." As the famous Persian legend says, a young man named Majnun, who was obsessed with love, tried to heal halva with rose oil, but he “did not want to be cured”.
In addition, halva was used not only for good purposes - it served as a strong love spell. That is why halva manufacturers in Iran are still called magicians to this day.
Prepared by the masters of their craft, halva has not only a magical taste, but also magical properties, Iranians say. By the way, if Iranian halva cools the mind and feelings, then Turkish halva, on the contrary, excites passion, and in large quantities it can even cloud your mind.
Unfortunately, real Iranian or Turkish halva, made by craftsmen manually, and not at an industrial enterprise (the properties of halva are deteriorating there), is a product that is not so easy to get.
What to cook delicious for dessert? Try to create Indian sweetness on your own and “fall in love” with everyone around you!
Soan Papdy: Goodies Recipe
Delicate, melt in your mouth Indian sweets can be prepared even at home. It remains only to stock up on time and products.
We will need the following list of ingredients:
- one and a half cup chickpea flour;
- one and a half cups of wheat flour;
- 300 grams of ghee;
- 3 cups of sugar;
- 2 cups of water;
- 3 tbsp. l milk;
- a teaspoon of ground cardamom;
- 3 tablespoons of chargamaz (a mixture of pumpkin, almond and melon seeds - musky and ordinary.
How to cook Indian halva from chickpea flour
First, sift together wheat and chickpea flour.
- Heat ghee in a pan with a thick bottom.
- Pour the sifted flour and fry until a light golden color.
- Remove from heat to allow the mixture to cool slightly. From time to time it needs to be stirred.
- At the same time, we prepare syrup from water, sugar and milk.
- Bring the syrup to a volume of 3 cups.
- We take a sample of a thin thread. To do this, pre-cool a little syrup and try to stretch it between your fingers into a thin thread.
- If the syrup is too liquid - it should be boiled to achieve the desired result.
- Pour all the syrup into the fried flour.
- Beat well with a large fork, so that in the end we get long thin threads.
- We spread it on a greased surface and carefully roll it out into a thin layer.
- Sprinkle with ground cardamom and chargamaz seeds from above, press them lightly with your palm.
We cool the delicacy, cut it into squares. Each of them is wrapped in a film and stored in an airtight container. Have a nice tea party!
Another way to cook
If you have not tried soan papdi, it will be difficult to understand the reverence that once tasted it for a treat. Immerse yourself in the atmosphere of the unique mysterious India with the preparation of this delicacy. Call all your relatives for help!
We will need the following ingredients:
- 1 kilogram of premium wheat flour;
- 1 kilogram of pea flour (chickpea);
- 2.5 liters of ghee ghee;
- 2 kilograms of granulated sugar;
- 100 ml of vinegar (can be replaced with half a teaspoon of citric acid dissolved in water);
- half a glass of raisins soaked in water;
- half a glass of almonds.
Cooking
First, heat the ghee, add both types of flour, fry everything for 10 minutes, stirring constantly (do not allow the formation of lumps).
- Next, you need to boil the water and dissolve the sugar in it. Actually, this is our syrup. Its consistency should resemble a stretching thread. Cook the syrup for 15 minutes, gradually introducing vinegar (or citric acid) every five minutes.
- After 10 minutes, you need to add 100 ml of ghee, while our syrup is boiled. Next, oil a large tray.
- If after 15 minutes the syrup has acquired the consistency of a stretching thread, you need to remove it from the heat and pour it into the prepared tray.
- Be careful - the syrup is hot! You need to lower the tray with syrup into cold water for cooling. Turning the tray, let the mass cool and form more quickly.
- After a few minutes, the syrup will turn into a viscous mass, which must be mixed.
Next, you need to shift the cooled caramel into a large container (tray or basin), greased with ghee.
You will need helpers here. The fact is that 3-4 people are needed to knead the caramel. Thanks to this stretching, it acquires a filamentous structure.
- Next, mix in the same way a mixture of fried flour and butter.
- The last step is manual kneading to make the dough more even.
- Divide the finished dough into four parts. Evenly distribute almonds and raisins on a tray. Next, you need to fill the tray with dough, cover it with food-grade polyethylene, level the mixture using strong pressure - this way the mass will evenly compact.
Next, you need to leave a treat for an hour. Then we cut it into small squares, rhombuses and so on as desired.
Reviews
Those who are fortunate enough to try soan papdi, enthusiastically speak about its taste.
True, they say that this delicacy is not at all like our halva, except in appearance, and its consistency is more delicate. Of course, it is easier to buy this dessert in the store than to mix the threadlike structure of Indian halva on your own.
Buyers note primarily the pleasant design of small airtight boxes, which, incidentally, are not enough for a single tea party.
Although the taste of soan papdi should be nutty, people note a coniferous flavor. Dessert is characterized by moderate sweetness and satiety. One box of sweets (250 grams) costs about 300 rubles. Perhaps this is not the cheapest delicacy, but it is definitely worth a try.
By the way, satisfied customers note the naturalness of the product and say that after it there is no heaviness in the stomach, as it happens after ordinary halva.