Student who is selected for the Chef of the day is Mr. SURAJ(BCTCA 5TH SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
INGREDIENTS:
- 250 gms Refined flour
- 225 gms Gram flour
- 400 gms Sugar
- 30 ml Ghee
- 5 gms Cardamom powder
- 8 ml Lemon juice
- 125 ml Water
- 30 gms Dry fruits
METHOD:
- Place a pan on flame, add ghee, and heat on low flame, add refined flour and gram flour and roast well on low flame until aromatic.
- After 10 minutes, turn off the flame, add cardamom powder and mix well. Now cool it and then sieve the flour and keep aside.
- Heat a thick pan and add sugar, water, and lemon juice, and melt the sugar on low flame.
- After 20-22 minutes, add a drop of sugar syrup into cold water; If sugar syrup becomes hard, this means the syrup is cooked perfectly. Turn off the flame and stir well until bubbles settle down.
- Grease the marble surface with ghee and pour the sugar syrup.
- Spread the prepared sugar syrup and let it settle for 2 minutes.
- After 2 minutes, gently knead the syrup with the help of a spatula.
- After the sugar syrup turns thick, stretch & fold it 15-20 times, till the sugar turns golden colour, sprinkle flour mix on the hardened sugar, make it like 8 and fold until 20-22 times. By now the soan papdi starts forming thin strings.
- Arrange the soan papdi in a tray and pack it well.
- Sprinkle chopped nuts over the soan papdi and press it gently.
- Now using ruler, cut them into square cubes and serve.