Full Version: soan papdi
a box of haldirams', iirc. so lovely, it practically melted inside my mouth. can this be made in a home kitchen or is it an industrial food?
Shouldn't be too too hard if the ingredients are anything like these I found from a quick google: sugar, pure ghee, wheat flour, gram flour, cardamom, almonds, pistachio, cucumber seeds.
| QUOTE (jason gogal @ Jun 10 2005, 01:46 AM) |
| Shouldn't be too too hard if the ingredients are anything like these I found from a quick google: sugar, pure ghee, wheat flour, gram flour, cardamom, almonds, pistachio, cucumber seeds. |
my google results says that it has to 'fluffed' with a fork. has this ever been done in a home kitchen? the boxed version has strands so thin that they melt from the inside temperature of your mouth..awesome.
| QUOTE (jason gogal @ Jun 9 2005, 09:16 PM) |
| Shouldn't be too too hard if the ingredients are anything like these I found from a quick google: sugar, pure ghee, wheat flour, gram flour, cardamom, almonds, pistachio, cucumber seeds. |
cucumber seeds? how does anybody manage to get soft cucumber seeds out of cucumbers?!
-shahpar
p.s. what AM i going to do in my sasuraal?!
| QUOTE (shahpar @ Jun 10 2005, 05:37 PM) |
| cucumber seeds? how does anybody manage to get soft cucumber seeds out of cucumbers?! |
Cut lengthwise into quarters and then cut em out?
| QUOTE (shahpar @ Jun 10 2005, 05:37 PM) |
| cucumber seeds? how does anybody manage to get soft cucumber seeds out of cucumbers?! |
I believe they mean melon (kharbooza) seeds
| QUOTE (armagod @ Jun 10 2005, 02:11 PM) |
| Cut lengthwise into quarters and then cut em out? |
thats it armagod, when i get married, you're coming with me!
geeta, melon seeds sound more likely. waisey i have never heard of cooking desserts with melon seeds mixed into the batter. i've chewed on watermelon seeds and they taste lightly, um, "nutty". so i guess they would lend a nice warm undertone to a milk based dessert. am not a fan of shom papri, though!
(even bigger waisey, i know very little about food full stop.)
-shahpar
will post a recipe sometime next week.you will need a peg in the wall 
| QUOTE (Geeta @ Jun 10 2005, 07:13 AM) | ||
I believe they mean melon (kharbooza) seeds |
no, no--my haldiram's soan papdi box also lists cucumber seeds.
Quick draw gingerly...yup, char magaz/magaj.
| QUOTE |
| Beat well with a large fork till the mixture forms threadlike flakes. |
huh??
I vaguely remember our muslim neighbors in Hyderabad using a peg in the wall
to pull the *very hot* dough to make it into melt-in-the-mouth threads.
son papri (from mrs j haldar)
besan (mung) 11/4 lb
flour 11/4 lb
ghee 21/2 lb
sugar 5 lb
mix together besan and flour and incorporate ghee.cook the whole mass in gentle heat,simmering for about half an hour.take down when the mass becomes compact.
simultaneously prepare sugar syrup of the third degree.(
)now throw the foundation paste little by little into the syrup and stir thoroughly.the whole mass is the subjected to 'batching' for about half an hour or so.what is known as batching process in confectionary is briefly described here.
a peg is inserted in the wall just outside one's reach.the mass is hung up and drawn by the ends,one in each hand.when elongated,the mass is folded up on the peg and drawn again.the operation is repeated several times.this is called batching.by this process the whole mass becomes finely spun and crisp.on a small scale,batching may be effected by pulling the mass by two people over and over again.no doubt this is a tedious task but on successful batching depends the crispness of the final product.
when ready,place the paste on a wooden platter previously buttered,compress it as far as practicable and spread out about one inch thick.carve into pieces about 11/2 in. square.strew almonds,pistachio, etc.
do i hear the sound of cracking drywall?
besan (mung) 11/4 lb
flour 11/4 lb
ghee 21/2 lb
sugar 5 lb
mix together besan and flour and incorporate ghee.cook the whole mass in gentle heat,simmering for about half an hour.take down when the mass becomes compact.
simultaneously prepare sugar syrup of the third degree.(
)now throw the foundation paste little by little into the syrup and stir thoroughly.the whole mass is the subjected to 'batching' for about half an hour or so.what is known as batching process in confectionary is briefly described here.a peg is inserted in the wall just outside one's reach.the mass is hung up and drawn by the ends,one in each hand.when elongated,the mass is folded up on the peg and drawn again.the operation is repeated several times.this is called batching.by this process the whole mass becomes finely spun and crisp.on a small scale,batching may be effected by pulling the mass by two people over and over again.no doubt this is a tedious task but on successful batching depends the crispness of the final product.
when ready,place the paste on a wooden platter previously buttered,compress it as far as practicable and spread out about one inch thick.carve into pieces about 11/2 in. square.strew almonds,pistachio, etc.
do i hear the sound of cracking drywall?
| QUOTE (gingerly @ Jun 21 2005, 06:46 AM) |
| son papri (from mrs j haldar) besan (mung) 11/4 lb flour 11/4 lb ghee 21/2 lb sugar 5 lb mix together besan and flour and incorporate ghee.cook the whole mass in gentle heat,simmering for about half an hour.take down when the mass becomes compact. simultaneously prepare sugar syrup of the third degree.( )now throw the foundation paste little by little into the syrup and stir thoroughly.the whole mass is the subjected to 'batching' for about half an hour or so.what is known as batching process in confectionary is briefly described here.a peg is inserted in the wall just outside one's reach.the mass is hung up and drawn by the ends,one in each hand.when elongated,the mass is folded up on the peg and drawn again.the operation is repeated several times.this is called batching.by this process the whole mass becomes finely spun and crisp.on a small scale,batching may be effected by pulling the mass by two people over and over again.no doubt this is a tedious task but on successful batching depends the crispness of the final product. when ready,place the paste on a wooden platter previously buttered,compress it as far as practicable and spread out about one inch thick.carve into pieces about 11/2 in. square.strew almonds,pistachio, etc. do i hear the sound of cracking drywall? |
wow!! thanks, gingerly.
that sounds tedious! i am amazed that people do this at home. btw, the other flour is maida?
Is anyone really really going to make soan papdi at home? Oh, I get it, the same people who'd make Goan sausage at home, right? 
| QUOTE (FaustianBargain @ Jun 20 2005, 08:17 PM) |
| that sounds tedious! |
*Bursts into blissfully uncontrollable laughter*
ahahahahah
ahahaha
ahahhhhhh
hahhh
Tedium?! There's no such thing, at least that's what I've told myself.
| QUOTE |
| do i hear the sound of cracking drywall? |
No, just the sound of my back breaking.
Gingerly, who is Mrs. J Haldar? (I'm not tough enough to try the recipe, just curious.)
And regarding char magaz, I've only ever found ek magaz in my locality, teen have been missing. Is this a conspiracy? Can anyone document the full quartet?
--jim
Wonder whether this is same technique as making Cotton Candy? If so, maybe a Cotton Candy machine can be used instead of cracking drywalls? 
| QUOTE (shanta @ Jun 21 2005, 09:52 AM) |
| Wonder whether this is same technique as making Cotton Candy? If so, maybe a Cotton Candy machine can be used instead of cracking drywalls? |
i was thinking the same thing, but how many people have a cotton candy making contraption at home?
how to make cotton candy.
the cotton candy machine.
There are some affordable ones, maybe for kid's parties...
Soan papdi is something I have discovered and utterly fallen in love with over the past year after a lifetime of hating all Indian sweets (apart from shrikhand 
).
There's a recipe for 'Sone Pappadi' in Thilagam Pandian's book which sounds eminently doable No walls or pegs involved but she does include candied cherries which I would be sure to replace by pistachios.
The best version I have had so far is an almost snowy white, in hockey puck shaped pieces, decorated with pistachios and flavoured with cardamom and I think rose water also, from Tayyabs. Others I have seen in London are more of a yellowish colour, roughly cut into squares, without additional flavouring but a more pronounced taste of ghee and flour. Delicious too. I shall continue to seek out this heavenly sweet where possible.
v
).There's a recipe for 'Sone Pappadi' in Thilagam Pandian's book which sounds eminently doable
No walls or pegs involved but she does include candied cherries which I would be sure to replace by pistachios.The best version I have had so far is an almost snowy white, in hockey puck shaped pieces, decorated with pistachios and flavoured with cardamom and I think rose water also, from Tayyabs. Others I have seen in London are more of a yellowish colour, roughly cut into squares, without additional flavouring but a more pronounced taste of ghee and flour. Delicious too. I shall continue to seek out this heavenly sweet where possible.
v
jim-char maghaz
mention of mrs j haldar
and this from the preface to the 1921 edition of her book on bengal sweets-
mention of mrs j haldar
and this from the preface to the 1921 edition of her book on bengal sweets-
| QUOTE |
| the genesis of this little book can be traced to the 'notes and queries' column of the sunday editions of the statesman where i contributed from time to time many of the following recipes in response to enquiries from all parts of india... i acknowledge my indebtness to the well-known confectioners of the city,messrs nabin chandra das and sons,..inventors of the rasagollah and messrs.bheem chandra nag..specialists in sandesh preperation.. |
fb-it is flour/maida.
i'm not sure a cotton candy machine is equipped to deal with much more than sugar.i was reading something on the iranian 'pashmak' a while ago and that is apparently made with sesame flour.it's very similar but soft and not crystalline like soan papdi.after my experience with sesame oil in puran poli dough,i'm guessing it's the sesame that keeps it so soft.
edit:pashmak
and a mention
| QUOTE |
| the Persian "pashmak- seller" crying "Phul mitai" (flower sweets), start forth upon their daily pilgrimage; |
Oh also, I bought something very related in a Lebanese shop in London recently - but more candy floss-like in texture (cotton candy for those in US) and much less interesting to eat. I didn't see a name for it.
The Tayyab's soan papdi looks (and, by the ingredients list, I suspect tastes) very similar to that in Gingerly's 'char maghaz' link.
v
The Tayyab's soan papdi looks (and, by the ingredients list, I suspect tastes) very similar to that in Gingerly's 'char maghaz' link.
v
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