How to make sonpapdi?!
Answers:
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
2 tsp!. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet
Method
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 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
Hope this helps!Www@FoodAQ@Com
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
2 tsp!. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet
Method
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 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
Hope this helps!Www@FoodAQ@Com
making Sonpapdi is a skill that is acquired over a period of time!. Moreover it is backed in an oven!. It is just mixture of Maida, sugar and essence and optional dry fruits!. It is put into moulds and then backed!. It is maily produced in Nagpur!.Www@FoodAQ@Com
self raising flour -1cup
sugar 1 cup
besan - 1/2 cup
mix flour and besan and fry in 1 tsp ghee
then make sugar syrup- i thead consistency
add to the friesd flour and beat with fork
when alltogether add to rhe greased tray and cool
cut to desired shape
arnish with chopped pistachoesWww@FoodAQ@Com
sugar 1 cup
besan - 1/2 cup
mix flour and besan and fry in 1 tsp ghee
then make sugar syrup- i thead consistency
add to the friesd flour and beat with fork
when alltogether add to rhe greased tray and cool
cut to desired shape
arnish with chopped pistachoesWww@FoodAQ@Com