Flaky Cardamom Soan Papdi
Thermomix recipe: Flaky Cardamom Soan Papdi. Ready in 60 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 20 g pistachios, shelled
- 20 g almonds, blanched
- 100 g besan (gram flour)
- 50 g maida (all-purpose flour)
- 75 g ghee, plus extra for greasing
- 150 g granulated sugar
- 75 g water
- ½ tsp green cardamom powder
- A pinch of saffron strands (optional)
- Dried rose petals, for garnish
- Edible silver leaf (varak), for garnish (optional)
Instructions
- Place pistachios and almonds in the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside for garnish.
- Add 75 g ghee to the clean Thermomix bowl. Melt 2 min / 80°C / Speed 1.
- Add besan and maida to the bowl. Cook 18 min / 120°C / Speed 1 / Reverse, or until the flour mixture is fragrant and lightly browned. Pause halfway through (after 9 minutes) to scrape down the sides and bottom of the bowl with the spatula. Transfer the roasted flour mixture to a separate bowl and set aside. Clean the Thermomix bowl thoroughly.
- Add granulated sugar, water, and cardamom powder to the clean Thermomix bowl. Cook 15 min / 120°C / Speed 1. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape. The syrup should reach a temperature of 115-120°C (soft ball to firm ball stage). If you have a sugar thermometer, check the temperature. If not, continue cooking until it reaches a thick, syrupy consistency.
- Immediately add the roasted flour mixture and saffron (if using) to the hot sugar syrup in the Thermomix bowl. Mix 10 sec / Speed 2 / Reverse to combine. The mixture will be very sticky and hot.
- Carefully transfer the hot mixture onto a lightly greased baking tray or a large silicone mat. Spread it thinly and let it cool for 5-10 minutes, or until it is warm to the touch but no longer scorching hot. It should still be pliable.
- Return portions of the slightly cooled mixture to the Thermomix bowl. Process in 5-second bursts at Speed 5 / Reverse, pausing to scrape down the sides, until the mixture starts to break into fine, flaky strands. This step mimics the traditional 'pulling' process and may require several bursts.
- Once the mixture has a flaky texture, press it into small squares or rounds using your hands (grease your hands lightly with ghee if needed).
- Garnish each piece with the chopped pistachios, almonds, dried rose petals, and edible silver leaf (if using). Serve immediately or store in an airtight container.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.