Ingredients with Measurements:
- 1 cup besan (gram flour)
- 1 cup sugar
- 1/2 cup water
- 1/2 cup ghee (clarified butter)
- 1/2 cup grated coconut
- 1/4 tsp cardamom powder
- 1/4 tsp rose water
- Silver vark (optional)
Special equipment needed:
- Heavy-bottomed pan
- Spatula
- Greased plate
Step-by-step instructions:
1. In a heavy-bottomed pan, melt ghee over low heat.
2. Add besan to the pan and stir continuously until it turns golden brown and fragrant.
3. Add grated coconut to the pan and mix well.
4. In a separate pan, heat water and sugar over medium heat until the sugar dissolves completely.
5. Add the sugar syrup to the besan-coconut mixture and stir well.
6. Add cardamom powder and rose water to the mixture and mix well.
7. Keep stirring the mixture until it thickens and starts leaving the sides of the pan.
8. Pour the mixture onto a greased plate and spread it evenly.
9. Let it cool for a few minutes and then cut it into diamond-shaped pieces.
10. If desired, place silver vark on top of each piece for decoration.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat for melting ghee and roasting besan
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 19g
Protein: 2g
Substitutions for ingredients:
- You can use coconut oil instead of ghee for a vegan version.
- You can use jaggery instead of sugar for a healthier option.
Variations:
- You can add chopped nuts like almonds, pistachios, or cashews to the mixture for added crunch.
- You can add saffron strands to the sugar syrup for a beautiful yellow color and flavor.
Tips and tricks:
- Keep stirring the mixture continuously to prevent it from burning.
- Use a heavy-bottomed pan to prevent the mixture from sticking to the bottom.
- Grease the plate well to prevent the mixture from sticking to it.
Storage instructions:
Store the coconut sohan papdi in an airtight container at room temperature for up to a week.
Reheating instructions:
You can microwave the pieces for a few seconds to make them soft again.
Presentation ideas:
Arrange the diamond-shaped pieces on a plate and sprinkle some chopped nuts on top for a beautiful presentation.
Garnishes:
You can place silver vark on top of each piece for decoration.
Pairings:
Serve coconut sohan papdi with a cup of hot tea or coffee.
Suggested side dishes:
There are no suggested side dishes for this recipe.
Troubleshooting advice:
- If the mixture is too dry, add a little more ghee or water to it.
- If the mixture is too wet, keep stirring it until it thickens.
Food safety advice:
Make sure to use fresh ingredients and store the coconut sohan papdi in an airtight container to prevent contamination.
Food history:
Sohan papdi is a popular Indian sweet that originated in the state of Punjab. It is made with besan, sugar, and ghee and is often flavored with cardamom or saffron.
Flavor profiles:
Coconut sohan papdi has a sweet and nutty flavor with a hint of cardamom and rose water.
Serving suggestions:
Serve coconut sohan papdi as a dessert or snack.
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Region: Indian