tag:blogger.com,1999:blog-5969326846787621390.post7841071267254289866..comments2024-02-08T02:23:40.674-05:00Comments on Lazzat ...: Home made Soan Papdi/Soan HalwaRahinhttp://www.blogger.com/profile/12323255817508063823noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-5969326846787621390.post-80338267458262784712015-05-27T11:46:32.673-04:002015-05-27T11:46:32.673-04:00Itna asaan nai h jitna bta diya h, try kro bna nai...Itna asaan nai h jitna bta diya h, try kro bna nai paoge!!!!m.knoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-23603165561723989962012-08-09T06:46:20.033-04:002012-08-09T06:46:20.033-04:00I havent tried making it without maida, so have no...I havent tried making it without maida, so have no idea , but dont think tht should be a problemRahinhttps://www.blogger.com/profile/12323255817508063823noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-72459616512461179632012-08-08T07:50:01.791-04:002012-08-08T07:50:01.791-04:00can soan papdi be made with besan alone withouy ma...can soan papdi be made with besan alone withouy maidaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-85148080608065564632012-02-09T15:58:11.688-05:002012-02-09T15:58:11.688-05:00thanks for a simple good recipethanks for a simple good recipeSupriya.P @finediningindian.comhttp://finedining-indian.blogspot.com/p/news-feed.htmlnoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-58429767167797018112011-10-14T10:21:39.615-04:002011-10-14T10:21:39.615-04:00Hi Suresh, thanks for your feedback, I certainly a...Hi Suresh, thanks for your feedback, I certainly appreciate it. Though I got soan papdi from this recipe, I would say that it was not as fine as the ones we get in store. But I was happy with it n thought its good for a homemade soan papdi, as making the one like the professionals is really a work of art n "involves complex procedures that cannot be replicated in the home kitchen " (as you rightly pointed out). <br /><br />So just to save any further disappointments for my dear readers, thanks to you, I have decided to rename the recipe as soan papdi/soan halwa, the point is to enjoy the recipe.<br /><br />Keep those feedbacks coming and Happy CookingRahinhttps://www.blogger.com/profile/12323255817508063823noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-46241647990124851402011-10-03T11:44:37.221-04:002011-10-03T11:44:37.221-04:00No doubt a good recipe. I tried it 4 times and eac...No doubt a good recipe. I tried it 4 times and each time I got 'soan halwa'.<br /><br />Frustated at not getting it right I went to a nearby sweet shop and enquired about the procedure. I was told that it was a complaex process and even in my city of Pune, which is one of the major cities in India, there are very few enterprises that actually prepare 'soan papdi' and then retail them to various sweet shops in the city. Enquires with one such enterprise revealed that preparation of the 'soan papdi' involves a somewhat complex procedure that unfortunately cannot be replicated in our kitchen. That is probably why even tarla dalal does not have that recipie on her website.<br /><br />No doubt that the recipie displayed here tastes good (and thats what really matters) and I am going to be making it many more times in the future. However, it is for 'soan halwa' and not for 'soan papdi'.Sureshnoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-46694047664110319022011-08-04T17:17:03.346-04:002011-08-04T17:17:03.346-04:00Good day Rahin - my wife and I just had some '...Good day Rahin - my wife and I just had some 'store' Soan papdi. It was a very interesting experience.<br />We immediately went to the web to find out more about it, and were "led" to your blog.<br />After reading your excellent instructions we have one question: How do you keep from getting burned while stretching the syrup - testing for 2 1/2 threads?<br /><br />2 in Dover, NHAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-87944862598903382892011-08-04T17:11:13.252-04:002011-08-04T17:11:13.252-04:00Hi my wife and I just had some "store" S...Hi my wife and I just had some "store" Soan papdi. A very interesting experience. We had to immediately look it up on the web, and found your blog site. Very instructive, and left us with this question.<br />The 2 1/2 thread part is understood, and the part about how hot it is; so, how do you not get burned when 'stretching' the syrup to determine the 'thread count'?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-16793613311194687402010-11-09T00:04:39.004-05:002010-11-09T00:04:39.004-05:00Almost been a year since the last comment but yeah...Almost been a year since the last comment but yeah m gonna give this a try today. Using a fork is better of a hand whisk?ayeshahttps://www.blogger.com/profile/09258664772013377227noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-58545994740361351552009-12-01T10:32:20.215-05:002009-12-01T10:32:20.215-05:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-79608608726323171252009-11-21T07:25:39.527-05:002009-11-21T07:25:39.527-05:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-76817926259100282002009-10-27T23:10:34.605-04:002009-10-27T23:10:34.605-04:00Hi Sailaja , you have to mix the syrup and flour a...Hi Sailaja , you have to mix the syrup and flour and beat it off the stove , gud luck to you :)Rahinhttps://www.blogger.com/profile/12323255817508063823noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-91986178544850347212009-10-27T18:50:23.529-04:002009-10-27T18:50:23.529-04:00Hi,
Iam thinking of making it tomorrow,I have a do...Hi,<br />Iam thinking of making it tomorrow,I have a doubt.after sugar syrup has reached the consistency.....are we switching off the gas & remaining process is done on the counter top.I meam mixing the flour & sugar syrup.....?Sailaja Damodaranhttps://www.blogger.com/profile/16045270132982948675noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-55055467951479902922009-10-25T00:33:52.869-04:002009-10-25T00:33:52.869-04:00hey anonymous, thanks for trying this recipe, a bi...hey anonymous, thanks for trying this recipe, a big hooraah for getting the flakes :) Actually in case of soan papdi the more flakes the better, so you must have done a really gud job with the syrup and the beating part. For you to be able to cut it into slices I would suggest you to press the mixture lightly with your palm after pouring it in the greased plate and let it cool slightly before cutting , it does fall apart once its completely cool and so its wrapped into individual packets :) Hope this helps. <br /><br /><br />Hey Payal, thanks for passing on the info.Rahinhttps://www.blogger.com/profile/12323255817508063823noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-85679473377694026952009-10-24T10:53:54.263-04:002009-10-24T10:53:54.263-04:00Thank you very much for letting me know about hald...Thank you very much for letting me know about haldiram's soan papdi. I have had it before. But I am in the US and here it is not very fresh. It is stale. Having spent a lot of time overseas, I got kind of spoiled on good sweets. Being Russian by decent I was raised in the kitchen, and can cook anything. And even though my Soan Papdi was falling apart it was far better than what was available in Boxes in the US. I am going to try again this morning. I am guessing I cut it too fast. Because it said to wait a short time then cut. So maybe I waited too short of a time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-46232264560129274042009-10-23T02:00:22.666-04:002009-10-23T02:00:22.666-04:00dear anonymous...
haldiram's soan papdi is ava...dear anonymous...<br />haldiram's soan papdi is available in malaysia, even in malacca!!!! u can buy it at 'devibala', little india market... n if u r lucky enough, u can also get haldiram's rasgulla there... n this is d best tym coz they keep xtra stock during diwali...Unknownhttps://www.blogger.com/profile/13886250714450201624noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-36435451305288026702009-10-20T21:31:07.683-04:002009-10-20T21:31:07.683-04:00I loved this recipie and I was surprised when I wa...I loved this recipie and I was surprised when I was able to get the flakes on the first try. But sadly I had a different problem. Please excuse me as I am not Indian and do not know the terms but surfice to say mine was a little tooo flakey. It tasted just like the ones I have eaten in the sweet shops, but it fell apart totaly. I could not have cut it if I tried. Any clue what I did wrong?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-39177735263806833422009-10-18T00:46:11.427-04:002009-10-18T00:46:11.427-04:00hey Jyotika, thanks for your feedbackn bringing i...hey Jyotika, thanks for your feedbackn bringing it to my notice, i will update the post with more details n also take care to be more descriptive in future posts.Rahinhttps://www.blogger.com/profile/12323255817508063823noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-85871023799673393972009-10-17T19:18:38.308-04:002009-10-17T19:18:38.308-04:00Dear Rahin
I have also tried this recipe , and g...Dear Rahin <br /><br />I have also tried this recipe , and got the same results as others because the instructions are not clear. In a later post I did see you mentioned that the flour mixture and the ghee should not be or pouring consistency and when you read the recipe it doesnt say that hence the reason why we are all getting barfi/halwa type Soan hhahha , however thank you for the recipe ,will def try again !Unknownhttps://www.blogger.com/profile/13485209519630060854noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-45835296940299920072009-10-13T22:35:39.558-04:002009-10-13T22:35:39.558-04:00Thanks Sujatha
Sorry I have no idea about the mal...Thanks Sujatha<br /><br />Sorry I have no idea about the malaysian marketsRahinhttps://www.blogger.com/profile/12323255817508063823noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-9714367155682480892009-10-06T06:29:17.913-04:002009-10-06T06:29:17.913-04:00hi, sorry, it's quite out of topic...but Can s...hi, sorry, it's quite out of topic...but Can someone tell me where I could buy haldiram's soan papdi here in Malaysia (if possible in malacca). Thanks..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-44190539909008856992009-09-12T12:42:02.729-04:002009-09-12T12:42:02.729-04:00Thanka A Lot Rahin,i will try again & let u kn...Thanka A Lot Rahin,i will try again & let u know..Once again keep up the good work..& good luck to u always!Unknownhttps://www.blogger.com/profile/17646392515543376629noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-10613201309973039152009-09-11T21:16:17.688-04:002009-09-11T21:16:17.688-04:00Hi Sujatha, sincerely sorry for the delay, the flo...Hi Sujatha, sincerely sorry for the delay, the flour mixture , after frying in ghee should not be of pouring consistency nor like a paste, I know you used butter, so I suggest to fry the flour untill it drinks all the ghee/butter...it looks like flour mixture for besan laddus before adding milk or slightly moistened flour mixture, it would be in a powder form untill you add the syrup.I would also recommend using ghee instead of butter<br /><br />I hope I have clarified your doubts, if you have any question, email me n i will get back to you ASAPRahinhttps://www.blogger.com/profile/12323255817508063823noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-62154544396914271132009-09-11T20:42:07.905-04:002009-09-11T20:42:07.905-04:00Hi Rahin,
i know u r a very busy person but can u ...Hi Rahin,<br />i know u r a very busy person but can u plz clarify my doubt.I used te same proportion of flours & instead of ghee , i used 2 sticks of butter.My flour mixture after frying in butter had pouring consistency.<br />What shud be the consistency of the mixture after frying,shud it be like a powder or paste or of pouring consistency??<br /><br />Regards,<br />SujathaUnknownhttps://www.blogger.com/profile/17646392515543376629noreply@blogger.comtag:blogger.com,1999:blog-5969326846787621390.post-80891710921740342502009-08-20T16:52:34.082-04:002009-08-20T16:52:34.082-04:00Hi Rahin,
Ur soan papdi looks mouth watering.
Tha...Hi Rahin,<br /><br />Ur soan papdi looks mouth watering.<br />Thanks a lot for ur recipe.<br />I tried it,though i got the taste the flakes were missing.I used te same proportion of flours & instead of ghee , i used 2 sticks of butter.My flour mixture after frying in butter had pouring consistency.<br />What shud be the consistency of the mixture after frying,shud it be like a powder or paste or of pouring consistency??<br /><br />Please clarify my doubts.<br />Thanks in advance.<br />SujathaUnknownhttps://www.blogger.com/profile/17646392515543376629noreply@blogger.com