By Shreya Sarpal
January 5, 2026
Delicate strands pull apart with a soft crackle, ghee lightly coats your fingers, and the sweetness stays balanced. This soan papdi mithai dissolves slowly, leaving a warm cardamom aroma and a gentle, nutty finish.
1 cup gram flour 1 cup all-purpose flour 1½ cups sugar ¾ cup ghee ¾ cup water ½ tsp cardamom powder 2 tbsp chopped pistachios 2 tbsp chopped almonds
Heat ghee in a heavy pan, add gram flour and maida, and roast patiently on a low flame until aromatic and lightly golden.
In a separate pan, boil sugar and water until it reaches one-string consistency, then stir in cardamom powder.
Pour the hot sugar syrup into the roasted flour mixture and mix continuously to keep the texture smooth.
Beat the mixture vigorously using a spatula until it thickens, turns glossy, and forms flaky strands.
Spread into a greased tray, press gently, garnish with nuts, and allow the Soan Papdi mithai to cool before cutting.