Often confused with its close cousin, Soan Papdi, this popular North Indian sweet is all about a flaky, melt-in-your-mouth sweet. Often made in North Indian households during festivals, it carries a distinct thread-like texture. Here’s all about what Patisa is and more about this sweet.
The exact origin is debatable. It is mostly popular in Punjab and Uttar Pradesh. It is often associated with Jammu and Kashmir’s sweet delicacy ‘Kud Patisa’.
The list of main ingredients includes roasted gram flour, plain flour, ghee, sugar syrup, and cardamom. One may also use milk to adjust consistency.
Patisa is made by roasting gram flour and plain flour in ghee. The mixture is then blended with a hot sugar syrup to create thin strands.
The primary difference between Patisa and Soan Papdi lies in texture. While patisa is denser, layered, and richer, soan papdi is light, airy, and flaky.