Salted Caramel Soan Papdi? Mumbaikars, chefs share why soan papdi is a perfect Diwali sweet but not without innovative recipes

Soan Papdi immediately evokes a feeling of celebration one that is seen more during Diwali every year. Even though the sweet dish has a crumbly personality, nobody ever feels embarrassed to enjoy it while being clumsy or even picking up fallen bits, after due consideration of the 5-second rule that may often be broken because of its sheer goodness - sweet and flaky - and just what the festival needs.

Unsurprisingly, Tanishka Deshmukh' has grown up eating soan papdi, which particularly gets circulated throughout Diwali. However, she believes, "It is a very underrated sweet. Unlike most desserts, it is very soft and fluffy. A little goes a long way with soan papdi." It is not only the taste and texture of the sweet but also knowing the process of how they make soan papdi that has always amazed her and that makes the sweet even more special for her, competing with kaju katli. "Creating threads of sugar and weaving it into beautiful soan papdi is an art. The hate for it from people largely comes because it is very accessible compared to other mithais and is often cross-circulated in many families," adds the Mumbaikar, who has also tasted a delicious blueberry soan papdi in the city.

So, how is soan papdi made? Chef Tushar Malkani from The Yellow House, Goa IHCL SeleQtions, explains, "Soan papdi is primarily made with gram flour, sugar, ghee and cardamom. The delicate flaky texture and the subtle sweetness of cardamom make it a popular choice for celebrations, especially Diwali due to its longer shelf life as the gift distribution spans across weeks. Its crisp exterior and soft interior provide a delightful contrast in texture." Malkani, who agrees with Deshmukh, says it is often the subject of memes because people find its wetness overwhelming while others dislike its texture. However, being a personal favourite, he celebrates the classic by innovating with its flavours to make a delicious Salted Carmel Soan Papdi that is served at the property.

Even though its defining characteristic is its light, layered, and flaky structure, which is achieved through a labour-intensive process of cooking and pulling the sugar and flour mixture, says chef Bhavesh Phadte from the bakery at Vivanta Goa, Panaji, it is worth the effort and delicious. At the property, he makes a rose pistachio soan papdi that is delicious. "Soan Papdi becomes particularly popular during Diwali due to the tradition of gifting sweets and the preference for dry, long-shelf-life sweets that are easy to distribute. Its affordability, availability in attractive packaging, and cultural significance make it a go-to gift option during the festive season." With a longer shelf life and packaging, Phadte says it is often the subject of jokes and memes but soan papdi has still managed to stand the test of time to remain a popular sweet during the season and be synonymous with celebrations.

Salted Caramel Soan Papdi
If you have always loved soan papdi but want to experiment with modern flavours, then chef Tushar Malkani from The Yellow House, Goa IHCL SeleQtions, says you should definitely try making the Salted Caramel Papdi, which brings together the best of both worlds.

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Ingredients:
Maida 1 cup
Besan 1 cup
Ghee 1 cup
Sugar 2 cups
Water 1/2 cup
Cardamom powder 2 gm
Chopped almonds and pistachios for garnish (or any other nuts of your choice)
Salted caramel sauce 30 ml
Sea salt flakes 1/4 tsp

Method:
1. Heat half of the ghee in a pan, add maida and besan stringing continuously on low heat. Roast until golden brown and aromatic, approximately for 10 to 12 minutes. Set this aside to cool.
2. In another pan add sugar and water. Heat until it reaches a two-string consistency and add cardamom powder for flavour.
3. Gradually pour the hot sugar syrup into the roasted flour mixture, stirring continuously. Mix it well until the mixture starts to come together. Swirl salted caramel sauce into the mixture just before it sets.
4. Allow the mixture to cool slightly until it is warm enough to handle. Use both hands to stretch and pull the mixture folding it back repeatedly to give it a signature flaky texture.
5. Transfer the mixture to a greased tray. Flatten it evenly with a rolling pin.
6. Garnish it with chopped almonds and or pistachios along with sea salt flakes. Let it cool completely. Cut into squares or diamonds and serve.

Coffee Soan Papdi
If you want to play it safe with a familiar flavour, then chef Subhankar Chitrakar, who is at the bakery of Taj Holiday Village Resort & Spa, Goa, says you can simply add coffee to the mix and create a unique treat that will be loved by all.

Ingredients:
Maida 1 cup
Besan 1 cup
Ghee 1 cup
Sugar 2 cups
Water little less than 1/2 cup
Cardamom powder 2 gm
Chopped almonds and pistachios for garnish (or any other nuts of your choice)
Espresso shot 30 ml

Method:
1. Heat half of the ghee in a pan, add maida and besan stringing continuously on low heat. Roast until golden brown and aromatic, approximately 10 to 12 minutes. Set this aside to cool.
2. In another pan, add sugar and water. Heat until it reaches a two-string consistency and add cardamom powder for flavour.
3. Gradually pour the hot sugar syrup into the roasted flour mixture, stirring continuously. Mix it well until the mixture starts to come together. Swirl the espresso into the mixture just before it sets.
4. Allow the mixture to cool slightly until it is warm enough to handle. Use both hands to stretch and pull the mixture folding it back repeatedly to give it a signature flaky texture.
5. Transfer the mixture to a greased tray. Flaten it evenly with a rolling pin.
6. Garnish it with chopped almonds and or pistachios or any other nut of your choice. Let it cool completely. Cut into squares or diamonds and serve.

Rose Pistachio Soan Papdi
Experimenting with familiar flavours, even chef Bhavesh Phadte who works at the bakery of Vivanta Goa, Panaji, says you cannot add one ingredient but two - rose petals and pistachio to make Rose Pistachio Soan Papdi.

Ingredients:
Maida 1 cup
Besan 1 cup
Ghee 1 cup
Sugar 2 cups
Water little less than half a cup
Cardamom powder 2 gm
Chopped almonds and pistachios for garnish (or any other nuts of your choice)
Rose water 30 ml
Crushed rose petals dried
Edible pink rose colour

Method:
1. Heat half of the ghee in a pan, add maida and besan stringing continuously on low heat. Roast until golden brown and aromatic, approx. 10 to 12 minutes. Set this aside to cool.
2. In another pan add sugar and water. Heat until it reaches a two-string consistency and add cardamom powder for flavour.
3. Gradually pour the hot sugar syrup into the roasted flour mixture, stirring continuously. Mix it well until the mixture starts to come together. Swirl the rosewater along with dried rose petals and food colour.
4. Allow the mixture to cool slightly until it is warm enough to handle. Use both hands to stretch and pull the mixture folding it back repeatedly to give it a signature flaky texture. However, this might work better with lesser flake consistency.
5. Transfer the mixture to a greased tray. Flaten it evenly with a rolling pin.
6. Garnish it with chopped almonds and or pistachios or any other nut of your choice. Let it cool completely. Cut into heart shapes and serve to your loved ones.

Also Read: Diwali recipes: Elevate your feast with fusion flavours