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Sohan papdi (also known as san papri, shompapri, sohan papdi, shonpapdi or patisa)^[1] is a popular dessert in the Indian subcontinent. Soan Papdi has no confirmed origin, but it is believed to have originated in the western state Maharashtra, India.^[2] According to a culinary anthropologists, the word "soan" has Persian origin and the name comes from the term sohan pashmaki.^[3] Others speculation also includes that ranges from Rajasthan, Uttar Pradesh, Punjab and West Bengal.^[4]^[5] It bears some resemblance to the Dragon's beard candy in China, Kkul-tarae in Korea,^[6] Persian pashmaki, which gave rise to the Turkish pişmaniye.^[7] It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. Traditionally sold loose in rolled paper cones, modern industrial production has led it to being sold in the form of tightly formed cubes.^[1]

Ingredients

Its main ingredients are sugar, gram flour, flour, ghee, almond, milk, and cardamom.^[8]

References

^ ^a ^b "Soan Papdi". Food-india.com. Retrieved September 17, 2012.
^ "Explained: The History Of The Flakiest Indian Dessert, Soan Papdi". IndiaTimes. 2022-10-23. Retrieved 2023-12-19.
^ "Diwali is incomplete without soan papdi; what makes this humble dish so popular in India?". Indian Express. Retrieved 2023-09-09. Kurush F Dalal, archaeologist and culinary anthropologist, calls it an "incredibly versatile" dish. "Soan papdi is a Persian dish. It comes from [the word] 'sohan pashmaki'.
^ https://web.archive.org/web/20131023062240/http://www.ifood.tv/network/patisa
^ https://www.awesomecuisine.com/recipes/312/soan-papdi/
^ "Cotton Candy". stonesoup.com. Retrieved 2023-04-12.
^ "20 Indian Desserts You Need to Try - Nomad Paradise". Nomad Paradise. 2022-01-30. Retrieved 2022-04-11. Believed to have been derived from the Turkish Pismaniye, soan papdi is often referred to as Indian candy floss as it has a strand-like texture that makes it so soft and flaky.
^ "Diwali". Indiaoz.com.au. Retrieved September 17, 2012.

External links

Annotated video recipe illustrates traditional hand-made technique for creating Soan Papdi's crisp multi-layers (filmed at Shreya's Sweets Hampankatta, Mangalore); ·Permaculturetravel· YouTube Channel
Demonstration of modern mechanized equipment in the making of pişmaniye, a related Turkish confection

[Soan_Papdi-1] "Soan Papdi". Food-india.com. Retrieved September 17, 2012.

[2] "Explained: The History Of The Flakiest Indian Dessert, Soan Papdi". IndiaTimes. 2022-10-23. Retrieved 2023-12-19.

[:0-3] "Diwali is incomplete without soan papdi; what makes this humble dish so popular in India?". Indian Express. Retrieved 2023-09-09. Kurush F Dalal, archaeologist and culinary anthropologist, calls it an "incredibly versatile" dish. "Soan papdi is a Persian dish. It comes from [the word] 'sohan pashmaki'.

[4] ttps://web.archive.org/web/20131023062240/http://www.ifood.tv/network/patisa

[5] ttps://www.awesomecuisine.com/recipes/312/soan-papdi/

[6] "Cotton Candy". stonesoup.com. Retrieved 2023-04-12.

[7] "20 Indian Desserts You Need to Try - Nomad Paradise". Nomad Paradise. 2022-01-30. Retrieved 2022-04-11. Believed to have been derived from the Turkish Pismaniye, soan papdi is often referred to as Indian candy floss as it has a strand-like texture that makes it so soft and flaky.

[8] "Diwali". Indiaoz.com.au. Retrieved September 17, 2012.

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 {{redirect|Soan Papdi|the 2015 Tamil language film by that name|Soan Papdi (film)}}
 [[File:Son papadi.jpg|alt=son papdi|thumb|Soan papdi]]
-'''Sohan papdi''' (also known as '''san papri''', '''shompapri''', '''sohan papdi''', '''shonpapdi''' or '''patisa''')<ref name="Soan Papdi">{{cite web | url=http://www.food-india.com/recipe/R051_R75/R074.htm | title=Soan Papdi |publisher=Food-india.com | access-date=September 17, 2012}}</ref> is a popular dessert in the [[Indian subcontinent]]. Soan Papdi has no confirmed origin, but it is believed to have originated in the western state Maharashtra, India.<ref>https://www.indiatimes.com/explainers/trending/explained-how-was-soan-papdi-invented-582782.html</ref> According to a culinary anthropologists, the word "soan" has Persian origin and the name comes from the term ''sohan pashmaki''.<ref name=":0">{{Cite web |title=Diwali is incomplete without soan papdi; what makes this humble dish so popular in India? |url=https://indianexpress.com/article/lifestyle/food-wine/diwali-soan-papdi-humble-dish-popular-india-8222785/ |access-date=2023-09-09 |website=Indian Express |language=en-US |quote=Kurush F Dalal, archaeologist and culinary anthropologist, calls it an “incredibly versatile” dish. “Soan papdi is a Persian dish. It comes from [the word] ‘sohan pashmaki’.}}</ref>  Others speculation also includes that ranges from Rajasthan, Uttar Pradesh, Punjab and West Bengal.<ref>https://web.archive.org/web/20131023062240/http://www.ifood.tv/network/patisa</ref><ref>https://www.awesomecuisine.com/recipes/312/soan-papdi/</ref> It bears some resemblance to the ''[[Dragon's beard candy]]'' in [[China]], ''[[Kkul-tarae]]'' in [[Korea]],<ref>{{Cite web |title=Cotton Candy |url=https://stonesoup.com/post/cotton-candy/ |access-date=2023-04-12 |website=stonesoup.com}}</ref> Persian [[Pashmak|''pashmaki'']], which gave rise to the Turkish ''[[pişmaniye]]''.<ref>{{Cite web |last= |first= |date=2022-01-30 |title=20 Indian Desserts You Need to Try - Nomad Paradise |url=https://nomadparadise.com/indian-desserts/ |access-date=2022-04-11 |website=Nomad Paradise |language=en-US |quote=Believed to have been derived from the Turkish Pismaniye, soan papdi is often referred to as Indian candy floss as it has a strand-like texture that makes it so soft and flaky.}}</ref> It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. Traditionally sold loose in rolled paper cones, modern industrial production has led it to being sold in the form of tightly formed cubes.<ref name="Soan Papdi"/>
+'''Sohan papdi''' (also known as '''san papri''', '''shompapri''', '''sohan papdi''', '''shonpapdi''' or '''patisa''')<ref name="Soan Papdi">{{cite web | url=http://www.food-india.com/recipe/R051_R75/R074.htm | title=Soan Papdi |publisher=Food-india.com | access-date=September 17, 2012}}</ref> is a popular dessert in the [[Indian subcontinent]]. Soan Papdi has no confirmed origin, but it is believed to have originated in the western state Maharashtra, India.<ref>{{Cite web |date=2022-10-23 |title=Explained: The History Of The Flakiest Indian Dessert, Soan Papdi |url=https://www.indiatimes.com/explainers/trending/explained-how-was-soan-papdi-invented-582782.html |access-date=2023-12-19 |website=IndiaTimes |language=en-IN}}</ref> According to a culinary anthropologists, the word "soan" has Persian origin and the name comes from the term ''sohan pashmaki''.<ref name=":0">{{Cite web |title=Diwali is incomplete without soan papdi; what makes this humble dish so popular in India? |url=https://indianexpress.com/article/lifestyle/food-wine/diwali-soan-papdi-humble-dish-popular-india-8222785/ |access-date=2023-09-09 |website=Indian Express |language=en-US |quote=Kurush F Dalal, archaeologist and culinary anthropologist, calls it an “incredibly versatile” dish. “Soan papdi is a Persian dish. It comes from [the word] ‘sohan pashmaki’.}}</ref>  Others speculation also includes that ranges from Rajasthan, Uttar Pradesh, Punjab and West Bengal.<ref>https://web.archive.org/web/20131023062240/http://www.ifood.tv/network/patisa</ref><ref>https://www.awesomecuisine.com/recipes/312/soan-papdi/</ref> It bears some resemblance to the ''[[Dragon's beard candy]]'' in [[China]], ''[[Kkul-tarae]]'' in [[Korea]],<ref>{{Cite web |title=Cotton Candy |url=https://stonesoup.com/post/cotton-candy/ |access-date=2023-04-12 |website=stonesoup.com}}</ref> Persian [[Pashmak|''pashmaki'']], which gave rise to the Turkish ''[[pişmaniye]]''.<ref>{{Cite web |last= |first= |date=2022-01-30 |title=20 Indian Desserts You Need to Try - Nomad Paradise |url=https://nomadparadise.com/indian-desserts/ |access-date=2022-04-11 |website=Nomad Paradise |language=en-US |quote=Believed to have been derived from the Turkish Pismaniye, soan papdi is often referred to as Indian candy floss as it has a strand-like texture that makes it so soft and flaky.}}</ref> It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. Traditionally sold loose in rolled paper cones, modern industrial production has led it to being sold in the form of tightly formed cubes.<ref name="Soan Papdi"/>
 ==Ingredients==

v t e Cuisine of Pakistan
Regional cuisines	Punjabi Sindhi Kashmiri Parsi Karachi Pashtun Balochi Hazaragi Chitrali Overseas and fusion Balti Pakistani Chinese
Ingredients	Main dishes Bread Condiments Snacks Soups and stews Spices Sweets and desserts
Preparation & cooking	Handi Karahi Tava Tandoor Other
See also	History Etiquette Pakistani chefs Cookbook: Cuisine of Pakistan
Pakistan portal Food portal

Revision as of 10:28, 19 December 2023

Ingredients

See also

References

External links