Patisa, soan papdi or sohan papdi, whichever way we call it, is a traditional Indian sweet. Some say this sweet dish originated from Punjab whereas others feel it came from Uttar Pradesh. West Bengal and Rajasthan also falls into the list of giving the world this amazing sweet. Though the origin of soan papdi is not known, it is enjoyed across India.
History of Patisa
Patisa recipe gives a feeling of its origin in the Northern regions of India. This is due to the high amount of ghee used in the sweet and also because of dryness of the sweet. Sohan papdi is quite a popular sweet in East India and is considered to be auspicious. This sweet is a part of many festivals, rituals and ceremonies.
Ingredients Used and Popular Methods of Preparation of Patisa
The patisa recipe lists down the use of the following ingredients while making this sweet.
- Gram flour
- Cardamom powder
The traditional method of preparation of this sweet is followed till date. The gram flour, flour and ghee are cooked together and the sugar syrup is cooked separately. These two different textured substances are then mixed with great care so that flakes are formed. These flakes are cooled next to be ready to be served. The patisa recipe also suggests the addition of a special topping for this sweet. Sohan papdi unlike any other sweet is topped with char magaz, which is a combination of four kinds of seeds. They give the optimum flavour to this sweet.
Serving and Eating Soan Papdi
Patisa is served cold or at normal room temperature. It is enjoyed most as an accompaniment during breakfast or as evening snack. It is rarely served with meals. The sohan papdis are flaky and delicious and melts in the mouth.
Patisa is exchanged in many Bengali families during festivals and occasions. Sohan papdis can be relished on their own at anytime of the day or can be eaten with some savory dishes in between meals. Patisa can be preserved for a long time.
Types of Sohan Papdi
There has been very little deviation from the original patisa recipe while preparing this sweet. Variations have been mainly in size and shapes. Some places serve patisa as squares whereas others make it in round shape. Also the amount of ghee used varies. People nowadays like it dry and flaky.
Also sohan papdi lovers who are diabetic have started making this sweet with sugar free instead of sugar.
Health and Nutrition Facts of Patisa
Sohan papdi though tasty is very high in fat content.