Name: Cookies with Leftover Soan Papdi | Soan Papdi Cookies Recipe
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 cup 134 grams whole wheat flour; 1½ cup 315 grams Soan Papdi (crumbled); ½ cup 115 grams unsalted butter; 1 tbsp cornflour or besan; ¼ tsp cardamom powder; ¼ tsp baking soda; ⅛ tsp salt; Nuts of your choice

28 Feb Cookies with Leftover Soan Papdi | Soan Papdi Cookies Recipe

Posted at 23:32h in Cookies, Recipes with leftovers by blessmyfoodbypayal 0 Comments

0 Likes

Sharing is caring!

Jump to Recipe Print Recipe

Last Updated on February 28, 2025 by blessmyfoodbypayal

Cookies with Leftover Soan Papdi | Soan Papdi Cookies Recipe with Step-Wise Pictorial and Video Method.

Soan Papdi is something which requires no introduction. This is the most talked-about Indian sweet, especially during and immediately after Diwali. Lol.

Soan Papdi is not seen as a preferred gift, and it is always pulled down when it comes to sweets.

It is often said humorously in India that boxes of Soan Papdi are passed on by people to others instead of consuming them. This happens particularly during festivals like Diwali, where Soan Papdi is a common gift, but loved by none.

We recently received a box of Soan Papdi, and it’s not that we dislike it, but still, we thought of making something out of it for our dear readers.

And here we have presented such a mouthwatering recipe with Soan Papdi, which is none other than mouthwatering and mouth-melting cookies.

These cookies incorporate the Soan Papdi so well, and at no place, one will feel that the recipe is forcefully made to accommodate Soan Papdi.

STEP WISE PICTORIAL RECIPE OF COOKIES WITH LEFTOVER SOAN PAPDI

Take a bowl and add butter. Butter must be at room temperature.

Whisk it either using a hand whisker or electric whisk.

Whisk until butter turns soft, pale, and creamy.

Add whole wheat flour, baking soda, cardamom powder, and salt.

Mix them so well, again either with hand or electric whisk.

Lastly, add crumbled Soan Papdi.

Now mix it using your hand.

Do not knead it like a dough but just bring it together and form a dough.

Take out small balls out of it and roll them between your palms.

Arrange these balls on a baking tray lined with greased butter paper. However, we have a silicone mat on the tray. Tuck the nuts of your choice on these balls. We have used pistachios.

Place the tray in the refrigerator for 30 minutes.

Bake in a preheated oven @160°C for 30 minutes or until the cookies begin to turn slightly brown.

Let the cookies cool down completely.

Enjoy.

NOTES.

In place of whole wheat flour, you can use all-purpose flour as well, but due to the texture difference, there may be a difference in the quantity.
In place of unsalted butter, you can use salted butter as well, but in that case, do not add the additional salt.
For 30 minutes, the tray has to be placed in the refrigerator, not the freezer. This step is important to solidify the fat content in the cookies.
Before baking, preheating the oven is necessary for 10 minutes, that too at the same temperature, i.e., 160°C.
Keep the cookies in the shape of balls at the time of placing in the oven because they will turn into their proper cookie shape on baking.
Immediately when the cookies are out of the oven, they will be extremely soft. So do not touch them; otherwise, they will collapse.
This recipe uses 315 grams of Soan Papdi. If you don’t have this much quantity left, then you can decrease the amount of the rest of the ingredients or can additionally add sugar to balance the sweetness.

ALSO SEE :

COOKIES WITH LEFTOVER SOAN PAPDI – RECIPE CARD