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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
Following
are
the
steps
shown
to
make
sugar
syrup
(chashni)
in
the
right
way.
-
Take
sugar
and
water
in
the
ratio
of
2
:
1
1/2
unless
other
wise
mentioned.
-
Put
both
in
a
deep
saucepan
to
boil,
stirring
occasionally.
-
When
the
mixture
comes
to
a
boil,
add
1/2
cup
milk.
-
When
a
thick
scum
is
formed
on
the
surface
of
syrup,
it
is
time
to
strain.
-
Always
use
a
metal
strainer
or
moist
cloth
to
strain
the
hot
syrup,
never
plastic.
-
Put
back
to
boil,
checking
the
consistency
required
as
above.
-
Check
frequently,
because
once
the
first
thread
forms,
it
proceeds
to
thicken
to
the
next
stages
very
quickly.
-
Use
as
required
in
the
recipe.
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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