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Soan Papdi Snack is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
Line a 9-inch square baking pan with parchment paper and set it aside for easy removal.
In a heavy saucepan on low heat, melt unsalted butter, then add all-purpose flour and chickpea flour. Stir continuously to gently roast for 10-12 minutes until golden and aromatic. Do not increase heat; steady low heat prevents burning.
In a separate pan, combine sugar and milk. Heat on medium and cook, stirring, until the sugar dissolves. Continue boiling the mixture until it reaches a one-thread consistency (about 235°F using a candy thermometer). Immediately remove from heat and quickly stir in cardamom powder.
Pour the hot syrup in a thin stream over the roasted flour-butter mixture, stirring constantly. Continue to mix as the syrup incorporates, forming fibrous threads (stretch quickly to develop the flaky texture). Work fast, as the mixture firms up rapidly.
Immediately transfer the warm mixture into the prepared pan and press down gently to even the surface. Sprinkle sliced pistachios and almonds over the top. Let it cool completely at room temperature, then cut into squares and serve.
