Soan papdi

A flaky, crunchy sweet from northern India, made from fine strands of chickpea-flour dough, fried in ghee, then flavoured and sweetened with syrup. It's eaten at the end of a meal and during festivals.

1 h 10
12 servings
Medium
Budget-friendly
🇮🇳 India

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Instructions

Dissolve the sugar in the water over low heat, then bring to a boil until you have a slightly thick syrup.
Mix the flours with a little ghee to make a sandy dough, then add a little water to bind it.
Heat the rest of the ghee in a pan and push the dough through a fine sieve to form long strands.
Fry the strands for a few minutes, stirring gently, until golden and crisp.
Drain and immediately add the strands to the hot syrup, then flavour with cardamom and saffron.
Spread the mixture into a greased dish, sprinkle with chopped pistachios and let it cool before cutting into squares.