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Soan
Papdi
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
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 introduction. 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 elaichi
and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces
of thin plastic sheet. Store in an airtight container.
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