My Soan Papdi didn't form the classic flaky, thread-like layers. Where did I go wrong in the sugar work and pulling process?

Question

Did your Soan Papdi not form flaky, thread-like layers? Find out where you might have gone wrong in the sugar work and pulling process.

Answer 1

The sugar syrup likely wasn't cooked to the correct hard-crack stage, or the pulling process wasn't consistent and fast enough, preventing the formation of fine sugar strands.

Detailed Explanation:

Achieving the perfect flaky texture in Soan Papdi hinges on precise sugar work and a consistent pulling technique. Here's a breakdown of potential issues:

1. Incorrect Sugar Syrup Stage: The sugar syrup needs to reach the hard-crack stage (around 149-154°C or 300-310°F). If the syrup is undercooked, it will be too soft and sticky, preventing the formation of brittle threads. If it's overcooked, it can become grainy and difficult to work with. Use a candy thermometer to ensure accuracy.

2. Inconsistent Pulling: The pulling process is crucial for incorporating air and creating the fine, thread-like structure. The dough needs to be pulled and stretched repeatedly, folding it over itself each time. If the pulling is too slow or uneven, the sugar won't crystallize properly, and the layers won't form.

3. Insufficient Flour Mixture: The flour mixture (typically a blend of gram flour and all-purpose flour) acts as a separating agent, preventing the sugar strands from sticking together. If there isn't enough flour mixture, the sugar will clump, resulting in a dense, non-flaky texture.

4. Humidity: High humidity can affect the sugar syrup, making it difficult to reach the hard-crack stage and causing the Soan Papdi to become sticky. Try making Soan Papdi on a dry day or in an air-conditioned environment.

5. Resting Time: After cooking the sugar syrup to the hard crack stage, allow it to cool slightly before starting the pulling process. If you start pulling while it's too hot, it will be difficult to handle. If you wait too long, it will harden too much.

Pro Tip:

Use a marble slab or a lightly oiled, non-stick surface for pulling the sugar. The cool surface helps the sugar to crystallize faster, and the non-stick surface prevents it from sticking and tearing.