Patisa (soan papdi)

Yield: 1 servings

Measure Ingredient
1¼ cup Gramflour
1¼ cup Plain flour; (maida)
250 grams Ghee
2½ cup Sugar
1½ cup Water
2 tablespoons Milk
½ teaspoon Cardamom seeds crushed coarsely
2 teaspoons Charmagaz; (combination of 4
\N \N ; types of seeds)
\N \N ; refer glossary
1 \N 4 inch squar cut from a thin polythene
\N \N ; 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 2½ 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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