🧈 Flaky Soan Papdi Recipe – Make Perfect Indian Sweet at Home

Soan Papdi (also known as Patisa, Sohan Papdi, or Indian cotton candy sweet) is one of the most beloved North Indian sweets known for its flaky, melt-in-the-mouth texture. Made with gram flour (besan), all-purpose flour (maida), sugar, ghee, and flavored with cardamom, this sweet is a festival favorite across India.

🛒 Ingredients for Soan Papdi (Serves 6–8)

🧑‍🍳 Step-by-Step Instructions to Make Soan Papdi

✅ Step 1: Roasting the Flours

1. In a heavy-bottomed pan, add 1 tbsp ghee and roast the besan and maida on low flame.

2. Stir continuously until the mixture turns golden and aromatic (about 15–20 minutes).

3. Turn off the heat, set it aside, and let it cool slightly.

🔔 Low flame is key. Do not brown the flours too much or it will affect the final texture.

✅ Step 2: Preparing Sugar Syrup

1. In another pan, combine sugar and water and bring to a boil.

2. Add lemon juice to avoid crystallization.

3. Cook until it reaches two-string consistency.

   • To test: take a drop between fingers and stretch—it should form two threads.

4. Add cardamom powder and rose water (optional) at this point.

⚠️ This is the most critical step. Under or overcooked syrup will ruin the texture.

✅ Step 3: Mixing & Pulling the Mixture

1. Pour the hot sugar syrup slowly into the roasted flour mixture while stirring constantly.

2. Once combined, allow the mixture to cool slightly until it’s warm but not hot.

3. Grease your hands and a clean surface with ghee.

4. Begin pulling and stretching the warm dough-like mixture like you would with taffy, to develop strands.

5. Repeat folding and pulling until the mixture starts to develop fine threads and becomes flaky.

✅ Step 4: Setting & Garnishing

1. Once flaky, spread the mixture evenly in a greased tray.

2. Press it down using a spatula.

3. Sprinkle chopped nuts and gently press them into the surface.

4. Let it set for 1 hour at room temperature.

5. Cut into square or diamond-shaped pieces and serve.

📝 Don’t wait too long to set; Soan Papdi hardens quickly.

📦 Storage Tips

• Store in an airtight container at room temperature.

• Shelf life: 7–10 days.

• Do not refrigerate, or it may lose flakiness.

🎊 Best Occasions for Soan Papdi

🎁 Soan Papdi is one of the top Indian sweets used in gifting during festivals.

📊 Nutrition Facts (Per Piece – Approximate)

🍬 Soan Papdi is high in energy and sugar, best enjoyed in moderation.

🌟 Pro Tips for Perfect Soan Papdi

• Always roast the flour on low flame for even texture.

• Use a candy thermometer if unsure about 2-string syrup stage.

• Grease hands well for pulling process.

• Work quickly after adding syrup—it hardens as it cools.

• Pulling/stretching creates the signature flaky texture—don’t skip!

🙋‍♀️ FAQs About Soan Papdi

❓ Can I skip maida?

You can reduce maida, but a mix of maida and besan gives the best flaky texture.

❓ What happens if sugar syrup is undercooked?

Soan Papdi won’t set properly and will remain chewy or soggy.

❓ Is Soan Papdi vegan?

Yes! It uses no dairy if you replace ghee with vegetable oil, though flavor will differ.

❓ Can I make Soan Papdi without pulling?

Technically yes, but you won’t get the signature layered flakiness that defines this sweet.

💬 Interesting Facts

This homemade Soan Papdi recipe offers an authentic experience of India’s traditional sweets. Its crunchy, flaky, and melt-in-the-mouth texture, when made right, rivals even the best mithai shops. Whether for Diwali sweets, a festive treat, or a dessert craving, this step-by-step Patisa recipe will guide you toward sweet perfection.