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Recipes >> Dessert, Mithai, Sweets Recipes >  Soan Papri (Flaky Pateesa) by Afzal Nizami

Soan Papri (Flaky Pateesa)

 Soan Papri (Flaky Pateesa)
Prep Time
35 - 40 Mins
Cook Time

15 - 20 Mins
Serves

6 - 10
This is an English translation of Chef Afzal Nizami's video presentation of the technique of making Pateesa, a deliciously flaky dessert. The ingredient list includes American measurements in parentheses. KhanaPakana team cordially thanks Feryall Rahman for composing this recipe and sharing it with all the Soan Papri lovers.
Viewed: 22530
Source:  Chef Afzal Nizami - Composed by Feryall Rahman
30 Ratings
4 out of 5 stars
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Ingredients

  • Flour 400 gm (3 and 1/5 C)
  • Gram flour (besan) 100 gm (4/5 C)
  • Clarified butter (ghee) 750 gm (3 and scant 1/3 C)
  • Sugar 1 and 1/8 Kg (1,125 gm) (5 C)
  • Water 1/2 Kg (2 C)
  • Cardamom pods, crushed 10
  • Pistachios, slivered 50 gm (1 and 3/4 oz)
  • Yellow food coloring, powder form, not liquid
  • Glucose (glucose syrup)* 140 gm (14.1 oz)
  • *(Glucose may be found in candy supply stores – prevents sugar crystallization in candy making)
  • Utensils:
  • Two large pots
  • Two large baking pans or trays, large enough to accommodate pots which will be placed on them
  • Two strong metal skewers
  • Candy thermometer

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Cooking Directions

  1. Have ready one baking pan or tray filled with room temperature, not cold, water.

  2. Mix flour, besan and ghee in a pot over very low heat, stirring continuously for about 15-20 minutes. Do not allow to scorch or acquire color. As soon as aroma of ghee and cooking is released, remove from heat. Place on tray filled with water to cool, but continue stirring for 5 more minutes or so to prevent possible scorching, as contents will still be hot. Remove pot from tray bath and set aside once cooled.

  3. Have ready a bowl with water and a clean kitchen towel or cheesecloth.

  4. In a separate pot, add sugar and water over medium heat to make sugar syrup. The syrup will be cooked to hard crack stage, the stage for making brittles. (300° F–310° F/150° C–155° C; sugar concentration: 99% with almost no water left in the syrup) To prevent crystallization along the sides, keep wiping the edge where the syrup meets the pot with a damp, not wet, wad of clean towel, dipped into a bowl of water and squeezed. Do not allow any water to drip to the sugar, as you are trying to reduce the water in the sugar syrup.

  5. Add the liquid glucose before the sugar reaches the hard crack stage, about 5-7 minutes into cooking the sugar. Continue cooking syrup to just as it reaches the hard crack stage. (As the syrup reaches soft-crack stage, the bubbles on top will become smaller, thicker, and closer together. When syrup reaches hard crack stage, syrup dropped into ice water separates into hard, brittle threads that break when bent. Remove pot from heat while testing!)

  6. Pour sugar onto second (clean and dry) baking tray or pan, and place pan over tray that was filled with water for the flour mixture to cool. Change water in cooling tray with room temperature water when water in it gets too warm. As sugar cools, check for consistency by trying to lift the sugar from one corner with the skewer. Eventually the sugar will cool enough to lift and fold on itself to gather into a ball. Lift up the sugar from the cooled edges and fold into the center a few times as the edges cool. Do not puncture the center, which will still be hot. Care must be taken during the whole process that no water comes in contact with the sugar syrup.

  7. Meanwhile, while the sugar cools, mix in the food color (smallest amount to get a pale yellow color) and the crushed cardamom with the flour mixture. Now add the sugar ball, and using the skewers, incorporate sugar into flour mixture by folding and lifting and mixing. Keep folding and kneading (for those with hardy palms – the sugar is still quite hot) to form layers, until it resembles dough and starts to ball.

  8. Place on a flat tray or plate, and spread using a rolling pin. Let cool slightly. Scatter slivered pistachios on top and roll gently to press in pistachios.

  9. Periodically lift edges gently and place back. The bottom should start to look flaky. Do not cut until COMPLETELY cool, or pateesa will not flake properly.

  10. Cut into squares when completely cool. Store in airtight container, wrapped in parchment paper.

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Comments posted by users for Soan Papri (Flaky Pateesa) recipe:

  1. Thank you, Alami Musafir and Mamta Malviya, for sharing your experiences in attempting to make this halva. I too was somewhat mystified by the process at the most critical juncture. I am grateful for how well my transcription of the recipe was received. I would like to point out that I simply followed the video very closely in writing out what was being demonstrated by Chef Nizami with the intention of making this confection. Given your real life experience, I think we all would like some further instruction from Chef Nizami in this particular step of mixing in the sugar mass with the besan/ghee mixture.

    on Feb 17 2013 3:30PM Report Abuse FERYALL RAHMAN
  2. I think I am going to buy it from store - much easier. :)

    on Jun 2 2012 8:03PM Report Abuse NOT A COOK
  3. I tried this recipe twice, had a same problem, the sugar crystalised and ended up with dry crumby look mixture, Chef should show us how he mixed up liquid sugar, which he did in his video during Show break time!!! Also i tried to print recipe, could not print either even though I logged in to KP.

    on Apr 9 2012 3:33PM Report Abuse MAMPATEL
  4. i started fine but in the end while mixing glassy sugar with flour/ghee mixture the whole sugar crystalised and did not mix properly i dont know where i went wrong plz someone help

    on Mar 5 2012 4:55AM Report Abuse MAMTA MALVIYA
  5. Fellow Pateesa lovers, search in Youtube for Pismaniye. This is the Turkish version of Sohan Papri and Youtube has videos of Turkish chefs making it. It takes many men, who simultaneously pull on a torus of semisolid glassy sugar. This rests on a heated metal table to keep the sugar pliable. Each time the sugar ring is pulled to twice its diameter, it is folded over itself like a collapsed figure of eight and the process is repeated. These repetitions produce the silken strands of sugar which is the main characteristic of this confectionery. This same process is also used to make the Iranian equivalent Pashmak, and despite the video of chef Nizami's Pateesa, its quite possible that other Halvis use the ring pulling method to make their Sohan Papri.

    on Feb 25 2012 3:22PM Report Abuse ALAMI MUSAFIR
  6. I tried out this recipe twice, both times using half the amounts per above recipe, and both were failures. You need to grease the pan for the sugar syrup in step 6, before pouring in the syrup, otherwise it will stick to the pan and be very hard to take out. Both my attempts failed at step 7. I started off fine and got the mass of semisolid glassy sugar to mix with the ghee/flour mixture...you need to gently heat the whole lot or the sugar will harden up and become impossible to mix. But the dough like sugar mass suddenly crystallises into a mass of tiny crystals (ie becomes fondant) in seconds and it is then impossible to reverse the process and the whole lot has to thrown away, all the utensils cleaned etc., in short a lot of work and material is wasted. This mixing of the sugar and ghee/flour mixture is the most critical step to get right and its a great pity that the producers of the video made the chef speak to viewers on the telephone on unimportant subjects instead of allowing him to explain how to mix the sugar and ghee together. I will try to repeat the recipe another day and maybe mix the sugar for a fraction of the time I spent today and report back. In summary, despite a great attempt by the author of above recipe to explain things fully, the reality is that two successive attempts failed.

    on Feb 25 2012 1:04PM Report Abuse ALAMI MUSAFIR
  7. We greatly appreciate your thoughts and opinions regarding our work. Share with us your successful experience here.

    on Feb 24 2012 1:03PM Report Abuse Guest
  8. To whoever wrote this recipe, a million thanks ! It is extremely well written and complete. I'm going to try it out and will report back. Bye for now.

    on Feb 24 2012 11:58AM Report Abuse Guest
  9. very very sweet afzal nazami

    on Jan 25 2012 9:41PM Report Abuse ABDUL WAHEED

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