Brainfade Posted May 16, 2014 Posted May 16, 2014 Confit, Cordon bleu, hand-made Chinese noodles, and a bunch of others from the world-over, I wonder why they haven't picked up on the exacting technique required to make Soan Papdi. The caramelized sugar has to be exactly the right temperature and consistency, the besan/maida/ghee mixture has to be just the right temperature, and the mixing has to be precise. Otherwise, instead of a flaky, delicious dessert, you will get a hard, inedible mess. f6pYxJl-gnI
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