Not Son Papdi, this is 'Sohan Laccha':Kishangarh's famous sweet, prepared in Desi Ghee, melts as soon as you keep it in your mouth

 

Son Papdi...you must have heard the name. It is the most famous sweet of the country. Where did this sweet originate from? There are many stories and claims about it. Some say it is from Maharashtra, some say it is from Turkey (now Turkey). Some people also claim that Son Papdi originated from the kitchen of the royal family of Rajasthan and spread across the country.

Well, you can find Son Papdi in any corner of the country, but a similar sweet is 'Sohan Laccha'. Despite being exactly like Son Papdi, this is a different sweet. Sohan Laccha made in desi ghee melts as soon as you put it in your mouth. The famous place for this sweet is Pahadi Sweets of Kishangarh, Ajmer.

Although Pahadi butter has a distinct identity for the elders, but the Sohan Lacche here has also been the pride of the taste for the last 45 years. In this series of Rajasthani taste, we take you to Kishangarh...

A chef from Kolkata had revealed the secret recipe 45 years ago

Mayank Pahariya, owner of Pahariya Sweets, said that his grandfather Pannalal ji was known for his pure and soft sweets. This is the reason why the Makhan Bada of this place is famous far and wide. In those days, many confectioners and chefs from all over the country used to visit his place. About 45 years ago, a chef from Kolkata told this special recipe of Sohan Laccha to grandfather Pannalal. Since Sohan Laccha is also very soft, people without teeth can also enjoy it easily.

At that time, only Ajmer's Sohan Halwa was famous. But when Sohan Lachcha was made and sold for the first time, its taste became popular among people as soon as they put it in their mouth. Soon it became more popular than Soan Papdi. All the artisans who make this sweet are also from Kolkata. A team of 20 artisans has been kept especially for this sweet.

After grandfather, grandson prepared many varieties

Mayank Pahariya says that even after 45 years, the taste and purity of this sweet is intact. The most special thing about this sweet is that its shelf life is 1 month. That means it does not spoil for a month. In such a situation, all the marble traders who go to Dubai, Vietnam, Turkey, Egypt do not forget to take this sweet with them.

Due to the liking of the migrant Rajasthanis, they order it from across the country and get it delivered through courier. The number of people buying it doubles during the wedding and festival season. Although it is an evergreen sweet, it is not available during the rainy season. Because there is a fear of Sohan Laccha getting spoiled due to moisture. Therefore, it is not made during the monsoon season.

This sweet is available in many flavors today. Among these, chocolate, saffron and pineapple flavors are in the highest demand. The price of this sweet is Rs 460 per kg.

It takes hours of hard work to make it soft

Mayank told that there is a lot of ghee in Soan Papdi, due to which it stays set. But the amount of ghee in Sohan Laccha is kept limited, due to which it becomes more soft and laccha. Its every fiber is fluffy like Feni.

It takes 3 to 4 hours to make it. Most of the effort is to make it soft. First of all, heat ghee in a thick pan, then add gram flour and half of the flour and fry it till it turns golden. When the flour is fried properly, then add milk and prepare a batter.

In another pan prepare two and a half string syrup. Now take a big plate and apply ghee on its bottom and then spread the hot prepared syrup in it. Keep folding the syrup before it cools down. It becomes like jelly. Now take it in a big plate and 3 to 4 people together make strings of it by pulling it like rubber with sticks.

A lot of force is required in this. Slowly you will see that threads will start forming from the sugar syrup. Now pour the gram flour-maida and milk solution in a plate and mix it while pulling the sugar strands in the same way. After some time these strands get separated and the sugar hardens. Then give it a shape. Here, Sohan Laccha is ready.