Diwali 2022: Desi chefs suggest how to give the soan papdi an upgrade

No one knows how and when it arrives but like the inevitable march of time a packet of soan papdi can be found in most Indian households every Diwali Its subtle presence and commonality has led to derisive memes funny takes and comparisons on the Internet Yet for all the mockery by netizens the dessert remains a staple when it comes to Indian Diwali mithai curationMemes about the dessert Pics CourtesyTwitterTracing its roots to the Turkish halwa the flaky sugar dessert has grown into a muchloved mithai today When made well it can be a sweet meltinyourmouth confectionery that is popular among children But with international treats and more glamorous mithai taking centrestage the humble soan papdi has been reduced to a giveaway As foodies gush over the assortments of gulab jamuns and kaju katlis we turn to chefs to understand how the loyal soan papdi can be revamped this seasonChildhood memoryFunnily enough I remember enjoying it as a child but not so much now Maybe it is because I chose a profession where I am always around sugar and sweets Perhaps that has made it too sweet for me I am a fan of other Indian mithais but the soan papdi is not something I really go forTanvi Chandawarkar executive sous chefTipsgtgt Serve soan papdi with a sweet and sour nacho biscuit for balance A touch of cheese spread might make for an interesting combinationgtgt Transform it to a payasam or a kheer Cook it a little with milk or coconut milk to make a payasam It would also make for a healthier option this festive seasonTextured and sweetI loved it when I was growing up I thought it was perfect mdash flaky sweet and not crunchy But now knowing the sugar that goes into it I am not too fond of it It is also the most shared sweet this season Perhaps that is why people tend to dislike it Another reason is its unique texture Most Indian mithais are as moist or syrupy as the gulab jamun or the kaju katli There is no other mithai with the same texture as the soan papdi perhaps the candyfloss comes close It is the texture that makes this dessert but also breaks itChef Guntas Sethi Bhasin recipe developer and curatorTipsgtgt Cook it down with milk to make for a thicker flavoured milk akin to badam milkgtgt Leftover soan papdi can also be used as the filling or batter for mawa cakesgtgt The simplest way to enjoy it is to have them with a scoop of ice creamSoan papdi puran poliIngredientsgtgt Soan papdi 12 cupgtgt Milk 14 cupgtgt 2 rotisgtgt Ghee 1 tspMethodBreak papdi with your hands and add to a nonstick pan Stir on medium flame till it changes to light brown Add milk and keep stirring Take it off the flame once it comes together Spread the mixture on one roti and cover it over with another Press the edges to seal the rotis Meanwhile heat a tawa or a pan Roast the puran poli on a medium flame from both the sides Once cooked serve hot with gheeSouth side successI love the sweet and so does my mother We hail from Tamil Nadu Itrsquos very famous across South India They sell it on the streets in a different iterationWith the soan papdi texture is important It comes down to technique Sometimes at the wrong temperature it can harden which is disliked by most people It should melt in your mouth The main factor is the amount of ghee used in the dish Nowadays they come in many flavours like saffron cashew among others It also travels very well as compared to other Indian sweetsChef Ilandhirai Vadivel executive chef Radisson BluTipsgtgt The dish needs to be complimented with different textures A good besan ladoo would be my choice from an Indian dessertgtgt Soan papdi would also go well with syrupy desserts like gulab jamun or motichoor ladooTemperature and techniqueI like the dessert In fact I think it is such an advanced dessert from a pastry chefrsquos point of view In French cooking they take so much trouble to ensure the candy is cooked to a certain temperature Here without any thermometers the confectioners have perfected the technique You can cook it to the right temperature and fold it multiple times with besan to create the flaky layers that melt in your mouth I donrsquot dislike it at all but then it could be because I am conscious of the method andtechniques involved The soan papdi might be inspired by the halwa in the Middle East which is usually consumed with a side of ice cream The good thing is there are more flavour options nowFreny Fernandes founderchef Moner Bistro amp Dessert BarTipsgtgt It can be consumed simply with milk to add to the experience For those who prefer a mild flavour the milk will balance out its sugar contentgtgt People always have thandais this season and I think a soan papdi can be the perfect accompaniment instead of cookies or biscuitsSweet lime sorbetIngredientsgtgt Simple syrup 280 mlgtgt Four sweet limesgtgt Water 100 mlgtgt Lemon juice 14 mlgtgt Soan papdiMethodSqueeze four sweet limes and strain out the seeds and pulp Add the juice to a bowl of simple syrup water and lemon juice Now churn this sorbet mix in an ice cream maker Scoop out the sorbet and sprinkle soan papdi on it The tanginess of the sweet lime will balance out the sweetness The smooth texture of the sorbet will also complement the flaky texture of the soan papdi making it a perfectly balanced dessert