Repost Indian Sweet: Sohan Papri Or Patisa
Sharon Raghavachary
previous post.
Sharon
* Exported from MasterCook *
Sohan Papri Or Patisa
Recipe By : Saroj's Cookbook
Serving Size : 1 Preparation Time :0:45
Categories : Sweets
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 C Gramflour
1 1/4 C Plain Flour (Maida)
250 G Ghee
2 1/2 C Sugar
1 1/2 C Water
2 Tbsp Milk
1/2 Tsp Cardamom Seeds -- Coarsely Crushed
2 Tsp Charmagaz (Combination Of 4 Types Of Seeds
4" Squares Cut From A Thin Polythene Sheet
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 as shown in below after 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
To make sugar syrup: the dishes have radical procedure of cooking, the
sugar syrup used in them is generally made in one set pattern. The
consistency may however change from recipe to recipe.
Consistency in sugar syrup is measure by the thread test. Whenever
slightly cooled syrup checked by the pinch method, between index finger
and thumb, it forms threads depending on how much it has boiled. If no
thread is form and pinching shows only wateriness then no thread is
formed. Following is the thread test (tar) to check required consistency
of syrup (chashni). If no thread is formed, but there is stickiness in
the syrup when tested, then it is 3/4 tar (thread). This consistency is
generally used in dipping sweets like, gulabjamoon, boondi, jalebi,
imarti, etc. Boil some more and when 1 tar forms, it is used in soaking
pancake pancakes like malpua. On further boiling two tars are obtained
and this is used in sweets like burfis, mohanthal, etc. At this stage a
drop of syrup dropped on a plate will form a soft ball when cooled.
After this stage do not stir briskly and continuously or the sugar will
recrystallise. Still further boiling will form 2 1/2 to 3 tars and this
syrup is used to get a white coating of sugar on sweets like balushahi,
surti ghari, etc. At this stage when the syrup is dropped in a plate it
will form a hard ball when cooled. Following are the steps shown to make
sugar syrup (chashni) in the right way.
a. Take sugar and water in the ratio of 2 : 1 1/2 unless other wise
mentioned.
b. Put both in a deep saucepan to boil, stirring occasionally.
c. When the mixture comes to a boil, add 1/2 cup milk.
d. When a thick scum is formed on the surface of syrup, it is time to
strain.
e. Always use a metal strainer or moist cloth to strain the hot syrup,
never plastic.
f. Put back to boil, checking the consistency required as above.
g. Check frequently, because once the first thread forms, it proceeds to
thicken to the next stages very quickly.
h. Use as required in the recipe.
Make syrup side by side of making the recipe, reheating the syrup too
many times will alter the texture of the resulting sweet dish. To save
time, prepare the syrup on a second burner, while making the rest of the
recipe. This will avoid excess wastage of time and unnecessary cooling
off, of the fried flours, etc. as the recipe demands.
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anon...@web.remarq.com
Thank you very, very much for the recipe! :). I've been
scouring the net looking for a sonpapdi recipe. Though as a
result of searching all those indian food websites my
interest in indian mithai has been piqued. Indeed, I just
made a trek clear across the city today to buy indian
sweets! When I get a craving, I get a *craving*. Alas, the
sweet shop I went to, didn't have sonpapdi. Incidentally,
while searching for sonpapdi in various sweet shops, I came
across several indians who didn't even know what sonpapdi
was. I finally came across one woman who knew what it was
and she told me it was highly unlikely that I would find
sonpapdi in Montreal. When I asked why, she told me that it
was very, very difficult to make. This is confusing as that
the recipe you posted is only moderately difficult. With
regard to the recipe itself, I do have some questions. What
is gramflour? Is that chickpea flour? And what is
chamaraz seeds? And where are the pistachios in the recipe?
Pista is in the title, and if I remember correctly, 'pista'
is the indian word for pistachios. Also, would it be
adviseable to add rose water and/or orange blossom water to
the sohan papri? Thanks in advance for any advice.
RS
**** Posted from RemarQ - http://www.remarq.com - Discussions Start Here (tm) ****
Sharon Raghavachary
>
> Sharon,
>
<message snipped>
> What is gramflour? Is that chickpea flour?
Yes, it's chickpea (besan) flour.
> And what is chamaraz seeds?
Charmagaz: Seed mixture - muskmelon, watermelon, pumpkin, cucumber seeds
in equal quantites.
> And where are the pistachios in the recipe?
> Pista is in the title, and if I remember correctly, 'pista'
> is the indian word for pistachios.
It's not "pista" in the recipe title, it's "patisa" & I'm not sure what
it translates to, but I don't think it's pistachios.
> Also, would it be
> adviseable to add rose water and/or orange blossom water to
> the sohan papri?
You could use rose or orange water for the water in the recipe I guess,
but it's delicate flavor might be lost.
> Thanks in advance for any advice.
>
> RS
You're welcome. Glad I could fill your craving.