Jammu Patisa Sonpapdi Flaky Gram Flour Sweet Festival

Ingredients

• 1 cup besan (gram flour)
• 1 cup sugar
• 1/2 cup water
• 1/2 cup ghee
• 1/4 tsp cardamom powder
• A pinch of saffron
• A pinch of citric acid (nimbu namak) or 1/2 tsp lemon juice

Method

1. Heat ghee in a heavy pan. Add besan. Roast on the lowest heat stirring continuously for 15 to 18 minutes until the besan is deep golden and smells intensely nutty and roasted. Remove from heat immediately.
2. Make syrup: dissolve sugar in 1/2 cup water.
3. Add citric acid or lemon juice. Boil until hard ball stage — drop a small amount in cold water, it should form a firm but pliable ball.
4. Quickly add the hot roasted besan to the sugar syrup.
5. Add cardamom powder and saffron. Stir fast — the mixture thickens immediately.
6. Pour onto a greased surface or tray. Working very quickly while still hot, use two forks to pull the mixture apart and fold repeatedly — this creates the characteristic fibrous flaky threads of sonpapdi. Work fast as it sets quickly.
7. Shape into a flat slab. Cool and cut into squares or rectangles.