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Patisa (Soan Papdi)

5.0(5)

Two-thread consistency is when a two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball. I found this on indianfood.com

by Charishma_Ramchandani·published 2001-06-29

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Servings

20 pieces

Total time

45 min

Calories / serving

261 kcal

Ingredients (8)

serves

1 1/4 cups gram flourflour
1 1/4 cups plain flour (maida)
250 g gheeghee
2 1/2 cups sugarsugar
1 1/2 cups waterwater
2 tablespoons milkmilk
1/2 teaspoon cardamom seed, crushed coarsely
2 teaspoons charmagaz (combination of 4 types of seeds)

Instructions (14 steps)

01cut 4 squares from a thin polythene sheet.
02Sift both flours together.
03Heat ghee in a heavy saucepan.
04Add flour mixture and roast on low till light golden.
05Keep aside to cool a little, stirring occasionally.
06Prepare syrup simultaneously.

Make syrup out of sugar, water and milk.

08Bring syrup to 2 1/2 thread consistency.

09Pour at once into the flour mixture.

10Beat well with a large fork till the mixture forms threadlike flakes.

11Pour onto a greased surface or thali and roll to 1" thickness lightly.

12Sprinkle the charmagaz seeds and elaichi and gently press down with palm.

13Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.

14Store in airtight container.

Nutrition (per serving)

Calories: 261 kcal
Protein: 2 g
Fat: 13 g
Saturated fat: 8 g
Carbs: 35 g
Fiber: 1 g
Sugar: 26 g
Sodium: 6 mg
Cholesterol: 32 mg

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