By Aditi Saraswat
July 14, 2026
Celebrate the festival of Rath Yatra by making this jaggery-based soan papdi, which skips the use of refined sugar, totally. The texture still maintains its classic flaky layers, which you can offer as bhog to Lord Jagannath and share with your loved ones as parasad.
1 cup gram flour (besan) ½ cup all-purpose flour (maida) ¾ cup grated jaggery ¼ cup ghee 2 tbsp milk ¼ tsp cardamom powder 2 tbsp chopped pistachios 2 tbsp chopped almonds 1 tbsp melon seeds (optional)
In a pan, heat ghee and roast some besan with a little maida on low flame until it turns golden, aromatic, and you get a nutty smell.
In another pan, over low flame, melt some jaggery with milk. Cook this until the syrup gets a soft-ball texture, then mix in the cardamom powder to it.
Pour this warm syrup over the roasted flour. Fold it constantly until the mixture begins to thicken and starts making light, flaky strands.
Transfer this prepared mixture to a greased tray. Flatten it gently with a spatula and sprinkle some chopped almonds, pistachios, and melon seeds over the top.
Let the soan papdi cool down thoroughly before cutting it into square pieces and then offer as a bhog and enjoy.