By Aditi Saraswat
October 30, 2026
Soan papdi is a familiar sight in a Diwali mithai spread, loved for its crisp, paper-thin flakes that get broken apart with every bite. Its light, flaky texture comes from carefully roasting the besan and working it with sugar syrup until fine strands are formed, giving this Diwali favourite its signature flaky layers.
1 cup gram flour (besan) 1 cup all-purpose flour (maida) 1 cup ghee 1½ cups sugar ½ cup water ½ tsp cardamom powder 2 tbsp chopped pistachios
Sift the gram flour and all-purpose flour together to remove any lumps and so that you can get an even mixture while preparing.
In a heavy-bottomed pan, heat ghee, add the flours and roast on a low flame. Stir it constantly until it turns fragrant and a bit golden.
In another pan, boil sugar and water to make the sugar syrup until it gets a one-string texture. Do not overcook it.
Slowly pour the prepared hot syrup into the roasted flour mixture. Add some cardamom and beat vigorously until the mixture gets thick and creates fine strands.
Transfer the prepared mixture to a greased tray and spread evenly. Sprinkle with chopped pistachios, press lightly, let it set, then cut into squares once it has cooled completely.