Patisa - Soan Papdi - By Vahchef @ Vahrehvah.com

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.
"Reach vahrehvah at -
Website - www.vahrehvah.com/
KZbin - kzbin.info_c...
Facebook - / vahchef.sanjaythumma
Twitter - / vahrehvah
Google Plus - plus.google.com/u/0/b/1160664...
Flickr Photo - www.flickr.com/photos/23301754...
Linkedin - lnkd.in/nq25sW
Picasa Photos- picasaweb.google.com/118141140...
Stumleupon www.stumbleupon.com/stumbler/v...
Tumblr / vahrehvah
Blogger - vahrehvah.blogspot.in/"

[@witchbarb]

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.

[@anushapatil]

I was looking for this recipe from long time. Thanks chef you made it so easily. Definitely I will try.

[@vahrehvah]

you have to take ghee by qty 100 gm of besan,- 100 maida, --250 ghee

[@neeluswar]

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.

[@subroto1961]

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

[@bereraffa]

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!!

[@simidhiman4980]

🙏🙏🙏🙏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.

[@MohammedAslamtit-bitsoflife]

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.....

[@christinaumesh3682]

Sir really u r blessed by Annapurna God n making such a delisious food I like the way u explain the recipe.😄😘👌👍

[@zainabali799]

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.

[@HelloHello-zv6qb]

7:44 Chef ji, it is more difficult than rocket science, and you are a magician. Thank you for the recipe, and demonstration.

[@jayanthipadmanabhan]

I loved the way you presented it.I always use to wonder how is this dish made.Thanks for the wonderful presentation.

[@msmumtaz620]

ہر فن مولا 👌🌹

[@priya.hemanth]

You cook really superb...Hv tried many receives of yours.. Will try patisa now...

[@Prayagbhog]

so nice and tasty tasty patisa recipe

[@citvish]

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.

[@MohammedAslamtit-bitsoflife]

Mr Sanjay awesome u r a just right kind of chef...

[@shreyasuniljoshi]

The method is very well explained..which truly reduces the stress in making a difficult sweet...Thankyou

[@gofigure6653]

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.

[@roystondupratt2589]

I love the way you cook and love the smile. Iam ann from London

[@divyajayanthi1204]

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!

[@jayashreenaresh]

You are a great inspiration....make everything simple and easy...👍🏼🙋🏻

[@heersyal2454]

I LOVE pateesa! Very interesting process, thanks for showing us clearly, Chef

[@zobaidahdowllah992]

Finally, you measure with cups. I like it.

[@yugi825]

Wonderful! I was looking for this recipe for so long :-) Thank you chef, you are great!

[@rashmitagauda9724]

hi sir I tried ur mayosur Pak recipe.it was amazing.but while making patisa,sugar syrup made like rock type..pls suggest

[@deepikaarora8319]

this recipe is mindbloing.i try it & make it in 45 mins .you change my mind it is very easy recipe?

[@vahrehvah]

you can but have to cook for more time as all the moisture need to evaporate

[@heenaheena3705]

hamari shashni nahi arahihai please tell me sir u r cooking very well shashni hard hothahai

[@heenaheena3705]

nahi sir nai athahai it becomes sugar syrupvery tight plzz tell me

[@sujisauthentickitchen428]

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 😊

[@amarnath-ov4zt]

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.....

[@anuradhabalasubramanian1066]

It actually works the way you teach. Iam so happy doing things what you mentioned.thankyou chef.

[@abhikalps]

superb. i love this recipe how u show. u r a great chef.

[@lohivideos]

This dish require a lot of skill and perfect timing..U rocked it again Sanjay :)

[@khanbibi]

oh wow my favorite methai i love it

[@anbarasiarunprakash1083]

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....

[@MumsKitchen123]

Soooo delicious 😋 thanks 👍 for sharing stay connected stay safe stay bless 🙏

[@Angarayan]

I tried your excellent recipe. Came out great at my first try thanks to your top-notch instructions. Thanks again,

[@raghavthakkar4313]

[@munazmahsoom]

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.

[@catarinatang980]

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...

[@ayantuahmed3295]

wow, IT LOOKS GOOD, you remind me my childhood fever thing, but i like it with peanut, i ad peanut. THANK YOU SO MUCH.

[@Angarayan]

Great recipe. Thanks; I'll try it and try it till I get it OK.

[@ssanatha61]

vah reh vah amazing recipe

[@christinaumesh3682]

I tried ur Balushai recipe for Rakhi everyone loved it thanks a lot.

[@Suminasumi-v5v]

where is de next video abt de sugar syrup

[@ganpra4242]

Its nice n helpful.thank you.

[@kayaw1385]

I have the same question. My sugar did not caramelise to form these strands. Is there a temperature that the sheera must be. I wound up making besan Kay laddu, which are delicious but it's not pateesa. Anyone replies here??

[@Sitara04]

wow! i always wanted to know how patisa is made, thanks!!

[@poojaarora8429]

Sir I have made patisa but my sugar syrup turned in white color and while mixing besan flakes did not came.please suggest

[@ShrichandraYadav]

Good to see you after long time back on KZbin, welcome Sanjay!

[@ThePreetyuvi]

You hilarious guy.... I nioy watching you n cooking for my husband

[@FatimaKhan-cu6mh]

Your video is amazing but can you tell me which kind besan did you use.

[@SumbalRaana]

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!!

[@agotisan1]

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)

[@amsat5041]

Wonderful you encourage everyone by your explanation

[@buharytfs]

wohooooooo chef u are really VAH chef!!!!!ive been hunting for this recepi for so long as im sooooo greeeeeddy for soan papdi!!tanx so much,,il make t one day o so,,im a muslim and am fasting,,,,this would b wonderful to eat after iftari!!!!!nothing like making at home tanx to u,,btw il watch the video abt sugar before jumping into this recpi!!1

[@onlinefever2719]

thanks sir. you are doing very good job teaching cooking for free

[@smkthulasi]

Good one !, I was thinking it was tough before to this video.. Keep Going !

[@daraccent]

This sweet looks so GOOD! Gonna make this ! Thanks vahchef!! :)

[@vahrehvah]

It needs little skill of flipping melted sugar with out actually touching the pan with the spoon

[@pratibhamahadar9663]

My soanpapdi formed a lot of threads but after cooling it becomes chewy .why???

[@yogeshsharma-iu6vo]

i really like it sir . i will definately try this................... u are sooooooooo perfect

[@habibkhan4484]

Very nice and I love vah reh vah recipes another one is 'namaste Salam valukum sasyrikal '😇💖

[@PoorniIllangasekara]

Whats Basam flour you add with the all purpose flour?

[@jpsms1744]

Well explained 🙂👌 Your expression is awesome 💞

[@vava12009]

loved it ..was waiting for this recipe for a long time

[@me08b]

You are the best..

[@ceylongirl1]

I will try this recipe soon. I enjoyed his honest happy attitude.

[@vahrehvah]

christine senaratna thanks

[@varshakhandelia641]

Hello sir i tried patisa at home as u hav shown in yiur video but it does not work .my sugar syrup not happend like u .can u please tell me again how it will b like jelly

[@varshakhandelia641]

Sssc.ft pppp

[@ayogift]

Varsha Khandelia add some glucose liqued

[@deepikaarora8319]

Varsha Khandelia add lemon juice in it.i was try its work

[@ashm391]

sir, i tried your patisa recipe.but when i finished it and kept aside to set there oozes oil .how it happened please help me...also my patisa was very hard...why....please tell me sir

[@TeslaTiamat]

what is cadodom ? maybe, cardamom ? If it right, when we must add cardamom ? can you tell, how much ingredients need in gramms, please.

[@chandanigarg8864]

Awesome sir thanku for right instructions 🙏❤️

[@chaatmax3547]

Been looking a long time for a recipe for making the flaky Middle-eastern/American style sesame halva/halvah. Most of the internet recipes are identical, and they don't work. Through Wikipedia I was led to Indian and Chinese candies that where flaky. And seeing the process of making Soan Papdi it all fell into place. The principles had to be similar to those of puff pastry, mixing two ingredients that don't emulsify, oil and water. I'm going to try your Soan Papdi recipe, but exchanging the butter/flour/gram mixture with tahina (sesame paste) - I hope it will work. So a big thanks for this straightforward recipe, which has inspired me, to do a different version, and solved a long time mystery. I have been following your videos, for a long time. When ever I'm on a strict diet and miss Indian street food and old friends in india, I tune into your channel, that always cheers me up..

[@vahrehvah]

+Chaat Max Nice. Hope it turns out good. Do let me know. Good luck. Happy cooking

[@yollieme]

Hi thank u for this recipes, so hard to find besan or gram flour and ghee here in the philipines

[@sandhyasom8443]

Sir,I love your cooking style.You always make difficult recepies too easy for us

[@vahrehvah]

+Sandhya Som Thanks. Happy cooking

[@lass-inangeles7564]

Nice recipe! I loved soan papri as a child but never knew how to make it. Solved a mystery. Do you realize you used a metal spatula on a non-stick pan? Not a good idea. Not good to use non-stick either as it leaches out chemicals in your food. Thanks again, most entertaining!

[@ANANLAKH]

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.....

[@nighatjahanzaib8913]

Very nice recipe sir,you made it in very simple n easy way

[@ruchiraghav1886]

Y powder sa kya use kiya h

[@dcdiva2010]

You make it look very easy. Folding stage and spreading is not. Thanks for showing the process.

[@roobanchef]

hello sir,cup measure means how much gram's

[@cintamawar1262]

What is gram flour and maida? Any substitute for ghee? Thanka

[@shilpakc]

My family loves my cooking.. credits goes to u and ur wife sir.. thanks a lot for all your videos.. if my family ask any sweets and dish.. i quickly log on to ur site.. please share a moong dal mixture preparation ..

[@vahrehvah]

+Shilpa k.c Thanks for following... Use search for required recipes. Happy cooking

[@jayapaddy9674]

I wish you didn’t press it in the end, it would. It would have been softer and fluffy. That was how I saw it made in Patnitop, Kashmir.But other than that you did everything just the same way. Keep sharing your rare recipes.👍🏼👏🏻👏🏻👏🏻

[@reshu151]

thank u very much for this recipe..........its great .....

[@yadammamotay7849]

Wow. ...superb

[@pervinshastri9510]

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.

[@vahrehvah]

pervin shastri Thanks for following. Happy cooking

[@qadiryar]

i have made patisa so many time it came out really good, but last few time my suger syrup crystallized. I did it over and over again same thing happen every time.please tell me what mistake i have been making and what should i do to avoid this problem.

[@rosariosuresh3595]

very nice my family like it . may god bless u

[@farheensaleem1862]

Should v add water to get thick paste on the flour??

[@bernadineviard9157]

I love u chef your really great !!!

[@Saapna]

Amazing! I wanna try to make it! Thank you Sanjay!!! :D

[@amarnath-ov4zt]

Sir can I use jageery instead of sugar and if yes give me measurement please sir give me reply....

[@SubhaashiniSekar]

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

[@liya562]

Thanks vahchef!! :) the recipe was good good and good :)

[@wetever100]

looks good, i have to make it i love it.thank you.

[@areebmohamed5229]

Thanku so much,,very good explanation ..

[@marryambintjayakumar10]

That's looks super easy! I have seen in other videos they all take the hell out of them by pulling the sugar syrup! Hats off chef! 😊😊😊

[@vahrehvah]

Thanks. Happy cooking

[@shmanaresh2435]

U r jstttt perfect

[@rajalakshmigopu]

fantastic chef, thank you !

[@kokilachallatur3549]

You explained it very easily. Tqu

[@sonjun100]

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?

[@dawnlightening]

Mr Vahchef, Please help me because I'm confused. At 2:27 you say the sugar should reach Hard Ball stage (121-131 degrees Celsius), but at 3:41 you say we need caramel (160 degrees Celsius and higher). What is the temperature at which you stop heating the syrup?