Wondering What To Do With Your Leftover Soan Papdi? Add To Your Gin Drink For A Sweet, Spiced Desi Cocktail
While Diwali is the most festive time of the year in India there is one thing that can dampen the spirits quicker than blinking and that’s opening up a box of mithai and finding Soan Papdi inside. Made out of gram flour, maida, sugar, and ghee, this simple sweet has quickly been becoming the butt of many Diwali jokes, with social media full of memes about how it’s the most hated sweet of the festival – worthy only of gifting to your worst enemies.History of Soan PapdiKnown by various names such as Patisa, San Papri, Sohan Papdi, or Shonpapdi, this dessert is recognised for its delicate, flaky texture and square shape. Often referred to as the "Indian candy floss," Soan Papdi is a staple during Diwali celebrations. The origins of Soan Papdi aren’t crystal clear but its believed to trace back to Maharashtra, from where it spread to Gujarat, Punjab, and Rajasthan. Some also attribute its roots to Uttar Pradesh, where it remains a popular sweet, readily available year-round. While little is known about its exact creator or the circumstances of its invention, Soan Papdi has become a beloved treat, especially during festival times.Why Is Soan Papdi Hated?Some may wonder why such an innocuous sweet has become the target of so much hate. After all, it’s a simple enough combination of flavours and ingredients, and has a unique flaky texture that you’d think would win hearts. Many believe its decline in popularity is simply a byproduct of the modern age, where chocolates are the more fashionable gifting choice. Others think that its just become a joke because there’s so much of it in the market during Diwali, it’s simply impossible to eat it all.While the top tier of gifting includes rasmalai, kaju katli and anything chocolate, alcohol is also among the more welcome gifts of the season. And if you’re struggling to figure out what to do with that box of Soan Papdi, the good news is that you can drink it. By infusing the sweet into gin or any other clear spirit, you can get a sweet, aromatic base for a gin and tonic in minutes. If you want to try a fun cocktail with your leftover Soan Papdi, here’s a simple recipe.Soan Papdi G&TIngredients:100g Soan Papdi250ml Gin200ml Tonic WaterIce cubes1 Lemon slice (for garnish)1 Cardamom pod (optional, for garnish)Method:Break 100g of Soan Papdi into smaller pieces and place them into a clean jar.Pour 250ml of gin over the Soan Papdi, seal the jar, and let it infuse for 24 hours in the refrigerator.Strain the infused gin through a fine sieve or cheesecloth to remove the Soan Papdi particles.Fill a glass with ice cubes.Pour 50ml of the Soan Papdi-infused gin over the ice.Top up with 200ml of tonic water, stirring gently.Add a slice of lemon and a slightly crushed cardamom pod for a fragrant twist (optional).Sip and savour this creative, sweet twist on a classic gin and tonic, perfect for festive occasions.
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