4 inch squares cut from thin polythene sheetsoptional
Almonds and Pistachioshandful & chopped
Sift the gram flour and maida together. Keep aside.
Heat ghee in a heavy pan over medium flame.
Add the sifted flour and roast until light golden. Remove and keep aside.
Combine the milk and water in a pan.
Place it over low-medium flame and add the sugar. Stir well to mix evenly.
Simmer until it reaches a two thread consistency.
Pour this into the flour mixture and mix well until the mixture forms thread like flakes. This method involves mixing and pulling the mixture apart alternatively.
Transfer this into a greased plate and pat it flat to a 1 inch thickness.
Sprinkle cardamoms, almonds and pistachios on top. Gently press them and even the surface.
Allow it to cool.
Cut it into 1 inch squares. Cover with the polythene squares
Store them in an airtight container. Serve as a dessert.
Note: Two thread consistency is when two threads are formed when your forefinger and thumb are pulled apart gently after touching the syrup. This is also the stage when a drop of the syrup is dropped into a bowl of cold water it forms a soft ball.
This recipe was published on https://www.awesomecuisine.com/recipes/312/soan-papdi.html