Soan Papdi is a popular Indian sweet known for its flaky, melt-in-the-mouth texture and delicate layers. Made from a mixture of gram flour (besan), sugar, and ghee, it is often flavored with cardamom and garnished with nuts. This sweet treat is a favorite during festivals and celebrations, offering a unique and intricate texture that crumbles beautifully in every bite.

Ingredients:

• 1 cup gram flour (besan)
• 1 cup all-purpose flour (maida)
• 1 cup ghee (clarified butter)
• 2 cups sugar
• 1/2 cup water
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped nuts (pistachios and almonds)

Instructions:

1. Prepare the Flour Mixture:

   • In a large pan, heat the ghee on medium heat. Add the gram flour and all-purpose flour, and roast them on low heat, stirring continuously until the mixture turns golden brown and gives off a nutty aroma. This may take about 15-20 minutes.
   • Remove from heat and let it cool slightly.

2. Prepare the Sugar Syrup:

   • In a separate pan, combine the sugar and water. Heat it over medium heat, stirring until the sugar dissolves.
   • Continue to cook the syrup until it reaches a hard ball consistency (about 240°F or 115°C). You can check this by dropping a small amount of syrup into cold water; it should form a hard ball that doesn’t flatten when pressed.

3. Combine and Layer:

   • Once the sugar syrup is ready, quickly add it to the roasted flour mixture. Add the cardamom powder and stir the mixture vigorously until it begins to form threads and pulls away from the sides of the pan.
   • Pour the mixture into a greased tray, spreading it evenly.
   • While the mixture is still warm, sprinkle the chopped nuts on top and press them lightly into the mixture.

4. Shape and Serve:

   • Allow the Soan Papdi to cool completely. Once cooled, cut it into small squares or diamonds using a sharp knife.
   • Store in an airtight container to maintain its freshness and flakiness.

Nutritional Information (per serving):

• Calories: 240 kcal
• Proteins: 3g
• Carbs: 28g
• Fiber: 1g

Tips:

• Be careful with the sugar syrup; achieving the right consistency is crucial for the flaky texture of Soan Papdi.
• Stir the flour and syrup mixture quickly once combined, as it sets fast.
• Store in a cool, dry place to maintain the texture and prevent it from becoming soggy