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Soan Papdi is a treasured Indian confection that brings sweetness and joy to every celebration. This traditional dessert is lovingly prepared for family festivals, religious occasions, and special moments.
Grease a large steel or stone work surface with ghee and set aside; this is crucial for properly pulling the sugar mixture later.
In a heavy-bottomed skillet, roast besan and all-purpose flour on LOW heat for 8–10 minutes, stirring continuously until lightly golden and aromatic; avoid browning.
Simultaneously, combine sugar and milk in a saucepan and bring to a boil over MEDIUM heat, stirring until sugar dissolves and syrup spins a soft ball (235–240°F) when dropped in cold water.
Reduce heat to LOW, add melted ghee to the syrup, then immediately incorporate the roasted flour mixture; stir energetically to avoid lumps.
Cook over LOW-MEDIUM heat, stirring swiftly, until the mixture thickens and leaves sides of the pan, forming a soft mass.
When the mixture is just cool enough to handle, transfer to greased surface, add cardamom powder, and stretch/pull into thin layers using two forks or hands (work quickly before it hardens).
Spread into a 1-inch-thick rectangle, press slivered almonds and pistachios over top, and cut into square pieces while still warm.
Let Soan Papdi cool completely to develop its signature flaky, thread-like texture before serving.
