Oreo Coated Soan Papdi Recipe: Fusion That Works for Festivals

Festivals in this country are always synonymous with sweets, and nothing screams celebration like the crumbly, melt-in-your-mouth delight of Soan Papdi, which, for some reason, is not a particularly fond choice for many. So, how about we take this traditional mithai and add a little global spin to it? Say Oreo cookies? This combination wraps the old classic in a rich melted chocolate and finishes it with the familiar crunch of Oreos. It's quick to put together, visually striking, and perfect for gifting or serving during any festive occasion, especially to those folks who scrunch up their nose at the sight and mention of soan papdi.

Oreo-Coated Soan Papdi Recipe

Ingredients:

• 6 to 8 pieces of Soan Papdi: (recipe below)
• 15 to 18 Oreo cookies
• 200 gm Cadbury Bournville Dark or Milk Chocolate
• 1 tbsp Butter or Coconut Oil, optional
• Crushed nuts or edible glitter (optional), for garnish

Method:

1. Separate the Oreo cookies; discard the cream (or keep it for another recipe), then crush the cookies into a fine powder using a food processor or rolling pin. Set aside in a shallow bowl or plate.
2. Break the chocolate into small pieces, then melt it using a double boiler or microwave in 30-second intervals, stirring in between. Add 1 tbsp butter or coconut oil to make it smoother.
3. Take each Soan Papdi piece and gently dip it into the melted chocolate using a fork or skewer. Allow excess chocolate to drip off. Immediately roll or sprinkle the Oreo crumbs over the chocolate-coated Soan Papdi, covering all sides.
4. Place the coated pieces on a tray lined with parchment paper. Refrigerate for 15-20 minutes or until the chocolate sets completely.
5. Optionally, sprinkle crushed pistachios or drizzle white chocolate over the top for visual appeal. Serve chilled or at room temperature.

Soan Papdi Recipe

Ingredients:

• 1 cup gram flour (besan)
• 1 cup all-purpose flour
• 2 cups sugar
• 1 cup water
• 1 cup ghee
• 1/4 tsp cardamom powder
• For garnish: 2 tbsp pistachios or almonds, chopped

Method:

1. Sift the gram flour and all-purpose flour into a large bowl and set aside.
2. Add sugar and water to a heavy-bottomed pan or kadhai and heat on medium flame, stirring occasionally. Cook until it reaches a two-thread consistency (around 110-115°C on a candy thermometer). Keep the syrup warm once ready.
3. In another thick pan or kadhai, heat the ghee on medium heat. Add the sifted flour mixture and roast it, stirring continuously, until golden and fragrant, about 12-15 minutes. The ghee will separate slightly after this time.
4. Slowly pour the hot sugar syrup into the roasted flour mixture while stirring constantly. Mix well until it starts to thicken and leave the sides of the pan.
5. Allow the mixture to cool slightly, and while it’s still warm but manageable, pull and fold the dough repeatedly to develop the trademark flaky texture of soan papdi. This can be done on a greased plate by stretching and layering the mix like cotton candy.
6. Press the pulled mixture into a greased square or rectangular tray. Flatten using a greased spatula. Sprinkle chopped nuts and cardamom powder on top. Let it cool completely.
7. Once set, cut into squares or cubes. Store in an airtight container for up to 10 days at room temperature.

Tips & Tricks:

• Whether homemade or store-bought, choose Soan Papdi that holds its shape. If it’s too crumbly, it may fall apart during dipping.
• The cream filling makes the crumb clump together. Scrape it out for a fine, dry powder that sticks better to melted chocolate.
• A food processor gives you even, sand-like crumbs. No processor? Use a rolling pin and zip-lock bag – but crush well for better coating.
• Use a double boiler or microwave in short bursts. Stir between each round to avoid burning or seizing.
• A spoonful of butter or coconut oil makes the melted chocolate smoother and easier to work with. It also helps the coating set with a nice sheen.
• Inserting a skewer or using a dipping fork helps coat the Soan Papdi without breaking it or getting your hands messy.
• After dipping, tap the fork or skewer gently on the bowl’s edge to remove extra chocolate. This prevents messy puddles when setting.
• Roll or sprinkle the Oreo coating while the chocolate is still wet so it sticks well. Once it sets, it won’t hold the crumbs.
• Use parchment paper or a silicone mat for setting the coated pieces. It keeps things neat and prevents sticking.
• Refrigerate only until the chocolate hardens – about 15 to 20 minutes. Leaving it longer can dull the chocolate or cause condensation when brought to room temperature.
• Add crushed pistachios, edible glitter, or a drizzle of white chocolate before the final chill. It’s a small step that makes them look gift-ready.
• Keep the finished pieces in an airtight container. They’ll stay fresh for 4-5 days at room temperature or up to a week in the fridge.