Recipe - Patisa (Soan Papdi)

1 One fourth cup Gramflour
1 One fourth cup Plain flour; (maida)
250 g Ghee
2 One half cup Sugar
1 One half cup Water
2 tablespoon Milk
One half teaspoon Cardamom seeds crushed
coarsely
2 teaspoon Charmagaz; (combination of 4
; types of seeds)
; refer glossary
1 4 inch squar 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 One half 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

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