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Patisa - Soan Papdi - By Vahchef @ Vahrehvah.com
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- Опубліковано 27 лип 2012
- It is made from sugar, gram flour, flour, ghee, milk, and cardamom.Some people are of the opinion that Patisa and Soan Papdi are different things. Patisa is more hard and dark in color, Soan papdi is very soft like fibre or flakes.Soan papdi or soam papdi or sonpapri or sanpapdi or patisa is a popular South Asian ,India, Bangladesh, Pakistan, Nepal sweet. It is usually square in shape or served as flakes, and has a crisp and flaky texture.This sweet is commonly sold in streets which attracts kids a lot. The Origin place of sohan papdi is a small town called Najibabad of the district bijnor in the state of Uttar Pradesh.
www.vahrehvah.com/patisa-soan-...
Ingredients
1 tsp cadodom powder
1 1/2 cup ghee or dalda
1 cup gram flour
1 cup Maida
2 cup sugar
Method:
First take a non stick pan add ghee , then gramflour, maida and cook till the raw flavour goes away in a slow flame and keep a side and it should be warm by the time you add sugar.
Now take a small steel container add sugar pour very little water and mix well till it is slight golden in colour or as shown in the video
once it is done mix the sugar in the ghee mixture and mix as show in the video till u get nice strings.
once it is done add almonds or any dry fruits, and put the mixture on a flat base and shape it
cut once it is little cold.
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Ah, Patisa. It entered my life about a year ago and now it is my favourite Indian sweet. How could I have lived so long without it, I sometimes wonder.
Thanks for the recipe.
I was looking for this recipe from long time. Thanks chef you made it so easily. Definitely I will try.
You cook really superb...Hv tried many receives of yours.. Will try patisa now...
you have to take ghee by qty 100 gm of besan,- 100 maida, --250 ghee
He kills me at 7:19...."slowly foooooooolding....foooooooooooldding" so cute and nice...its natural in you to teach all these secrets!! thank you very very much!!
Sir really u r blessed by Annapurna God n making such a delisious food I like the way u explain the recipe.😄😘👌👍
Brother your excellent cook mashAllah. Your wife is very lucky to have a husband who is excellent cook. Keep up the good work bless you ameen.
I loved the way you presented it.I always use to wonder how is this dish made.Thanks for the wonderful presentation.
Dear Master Chef I have watched number of your videos, this is the first time I am commenting & I am compelled to say thank you, you are just awesome. Thank you so much.....
superb. i love this recipe how u show. u r a great chef.
You are a great inspiration....make everything simple and easy...👍🏼🙋🏻
I love the way you cook and love the smile. Iam ann from London
🙏🙏🙏🙏Thanks for this wonderful recipe, as you were going step by step I was having this feeling as if it's taste was melting in my mouth. I had been desperately searching for patisa recipe and got it now. Thanks once again sir.
hi sir I tried ur mayosur Pak recipe.it was amazing.but while making patisa,sugar syrup made like rock type..pls suggest
I agree Nazneen. Mr Vahchef is so sweet. Especially when he is tasting his food and his mouth is sort of watering. But his recipes are so much better and they really come out very good.
Your video is amazing but can you tell me which kind besan did you use.
Wonderful! I was looking for this recipe for so long :-) Thank you chef, you are great!
Brother Vah Chef.Ahh such a lovely recipe...and a wonderful explanation on how to make this delicious sweet.l am really looking forward to giving this a try.Thank you very much.
Mr Sanjay awesome u r a just right kind of chef...
hi chef i always watch ur vedios i really like them here the que is u have not mention the qunti of sugar
wow, IT LOOKS GOOD, you remind me my childhood fever thing, but i like it with peanut, i ad peanut. THANK YOU SO MUCH.
Soooo delicious 😋 thanks 👍 for sharing stay connected stay safe stay bless 🙏
I try all your recipes but I am not sure I'll be able to handle this one. It's really an art to make patisa. You are the King
vah reh vah amazing recipe
This dish require a lot of skill and perfect timing..U rocked it again Sanjay :)
Great recipe. Thanks; I'll try it and try it till I get it OK.
I LOVE pateesa! Very interesting process, thanks for showing us clearly, Chef
Finally, you measure with cups. I like it.
Well explained 🙂👌
Your expression is awesome 💞
Hello Chef, can you please tell us how to determine the exact temperature by using a candy Thermometer, now that it is available everywhere?? The sugar consistency will be on dot. Thanks.
This sweet looks so GOOD! Gonna make this ! Thanks vahchef!! :)
The method is very well explained..which truly reduces the stress in making a difficult sweet...Thankyou
i really like it sir . i will definately try this................... u are sooooooooo perfect
so nice and tasty tasty patisa recipe
It actually works the way you teach. Iam so happy doing things what you mentioned.thankyou chef.
Wonderful you encourage everyone by your explanation
where is de next video abt de sugar syrup
Thank you Sir! I check out your recipes every day and do get inspired to cook something other than the conventional dishes. It's not just your recipes but also your enthusiasm that keeps me glued to your videos. God bless you!
Good to see you after long time back on UA-cam, welcome Sanjay!
Sanjay garu can you make pulla reddy style of Soan patti (hard one) I cannot find on your site so please share the recipe for me. Thank you 😊
oh wow my favorite methai i love it
Thank u so much for this recipe! i have been looking for patisa's recipe from a long time and thx for not using glucose!! bcoz in America i dont know where to find it . im gona make it just now!!
Its nice n helpful.thank you.
You hilarious guy.... I nioy watching you n cooking for my husband
7:44 Chef ji, it is more difficult than rocket science, and you are a magician. Thank you for the recipe, and demonstration.
you can but have to cook for more time as all the moisture need to evaporate
hamari shashni nahi arahihai please tell me sir u r cooking very well shashni hard hothahai
nahi sir nai athahai it becomes sugar syrupvery tight plzz tell me
Hi thank u for this recipes, so hard to find besan or gram flour and ghee here in the philipines
Good one !, I was thinking it was tough before to this video.. Keep Going !
Amazing! I wanna try to make it! Thank you Sanjay!!! :D
I tried your excellent recipe. Came out great at my first try thanks to your top-notch instructions. Thanks again,
So when you can turn the the sugar syrup into soft ball like shape, its ready? My sugar syrup crystallised even after i added honey.
loved it ..was waiting for this recipe for a long time
So what temperature do you heat the sugar? You mention different stages of candy :-/ Did you heat it to hard ball or did you heat it to hard crack (i.e. hard as a rock)
رائع ياشيف...رمضان مبارك
Y powder sa kya use kiya h
Thanks vahchef!! :)
the recipe was good good and good :)
this recipe is mindbloing.i try it & make it in 45 mins .you change my mind it is very easy recipe?
Very nice recipe sir,you made it in very simple n easy way
Since this is my favourite indian dessert... Ive finally done it... But i wonder... How come when i mixed the 2 together, the ghee just came out of the mixture n the end mixture became dense and super oily. Pls kindly advise? Still taste great though even this is not perfect...
I tried ur Balushai recipe for Rakhi everyone loved it thanks a lot.
looks good, i have to make it i love it.thank you.
thanks sir. you are doing very good job teaching cooking for free
Hi Sanjay, once I add the sugar syrup to the besan, maida ghee mixture no thread formed and I got so many balls. I don't know what mistake I have done. could u pls suggest me.....
You have made it look so easy!
wow! i always wanted to know how patisa is made, thanks!!
thank you dhanyavad aur shukriya for the ramadan speacial bhai jee !
hello sir, This patisa is very special sweet in geedical jathara the temple of Rama seetha I love to have it but I don't know how to make it.now I made with jaggery the same dish and procedure it came out well and awesome my husband and children asking me to do again and again....l love your way of cooking, tips the best measurements and explaining every dish in right way....Thank you sir.....
thank u very much for this recipe..........its great .....
U r jstttt perfect
Wow. ...superb
You are the best..
Awesome !!! you made it look so simple. I now have something to do this weekend.. :)
I love u chef your really great !!!
very very superb. u r explanation
Hi sir, i made this sweet, i got sugar syrup has soft ball like urs n did as you did but my soan papadi is sticky in mouth... can you telk me why, plz....
Hello sir... I hav been following your channel for a long time.. Absolutely clean instructions for yummy dishes.... Im having a request to place... Sir, i had googled for long time for KAJU GAJAK recipe... Not the til gajak.. But kaju gajak made of cashew pasts, sugar syrup, desi ghee,, with a lot of pistachios nd almonds at the center,, if yu wish i cud share its image here.... It'd be a humble request from me if you give us a detailed recipe video of kaju gajak...
Thank you
Very nice and I love vah reh vah recipes another one is 'namaste Salam valukum sasyrikal '😇💖
Will never make this but fun watching you anyway ;)
fantastic chef, thank you !
Sir,I love your cooking style.You always make difficult recepies too easy for us
+Sandhya Som Thanks. Happy cooking
Love it,will try it. Thank you!
kayah main ies main 250 gm butter use ker sakti hon
very nice my family like it . may god bless u
Great work chef
Wow Awesome chef!!!
Thanku so much,,very good explanation ..
soooooper for your reisipes thank you
Whats Basam flour you add with the all purpose flour?
That looks so yummy got to try doing it .
Love this I am sure i can make this
love that pitisa so much i am going to try it
Awesome sir thanku for right instructions 🙏❤️
I will try this recipe soon. I enjoyed his honest happy attitude.
christine senaratna thanks
Hei, first of all i wanna thank u for that recipe and i was thinking what's the difference between besan and maida,and can't we use plain butter?
looking yummy I will try today
Ive been looking how to cook eggplant punjab... Pleeese make us this dish...is very very good...thank you Vah Chef!!
Very nice demonstration 👍👍👍👍👍thank you
may i knw wats dat brown colour flour
please tell me s1.what vahchef add on 00:42 with flour?
what is cadodom ? maybe, cardamom ? If it right, when we must add cardamom ? can you tell, how much ingredients need in gramms, please.
u have a good personality. More than the cooking uhave a way of keeping us engrossed. Whats your name Sir. Keep cooking.We enjoy your posts.
pervin shastri Thanks for following. Happy cooking