Soan papdi

What to get ready

• Besan chickpea flour 12.7 oz
• Flour 12.7 oz
• Ghee 1.1 lb
• Sugar 1.6 lb
• Cardamom 0.7 oz
• Pistachios 4.2 oz
• Rose water 2 ⅛ tbsp
• Lime 1.2

Method

1. 1 Roast chickpea flour with wheat flour in ghee butter over low heat for 12 minutes until a fragrant batter is formed.
2. 2 Boil sugar with 90 ml of water and a few drops of lemon juice until it thickens into a syrup at 120 degrees Celsius.
3. 3 Pour the syrup into the flour mixture, then beat quickly and stretch the dough into a long shape, then fold it in half.
4. 4 The entire technique involves pulling and folding thirty times in quick succession, with each fold doubling the number of silk layers.
5. 5 Work quickly within 5 minutes; once the mass cools, it will no longer be stretchable and the candy will lose its stringy texture.
6. 6 Press the dough into a mold, then sprinkle with cardamom and pistachios, and cut into cubes while still warm.

With an appliance

• Microwave 57 min

  Replace step 2: microwave the sugar with 90 ml of water in a deep glass pitcher at 900 W for 60-second intervals until the thermometer reaches 120 degrees, for a total of about 4 minutes; let it sit for about 3 minutes and do not monitor the heat, but a thermometer is mandatory. The pulling and folding steps in steps 3–5 are still done by hand because that is the part that creates the threads and cannot be replaced by microwave.