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Badam Papidi Recipe Preparation Steps

From: 361.20189.00

How to quickly prepare Badam Papidi in simple steps. Mouth watering Badam Papidi Cooking process by Kandrafoods.

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Nutritional Value

  • Carbohydrates - 17 g
  • Fiber - 1 g
  • Protein - 2 g
  • Potassium - 31 mg
  • Gram flour contains high protein and fiber which makes it ideal for weight loss. It helps to control cholesterol levels and reduce hypertension.
  • It contains magnesium that helps to maintain blood pressure and prevents heart diseases.
  • Iron and other minerals help prevent anemia and enhance metabolism.
  • Ghee helps absorb nutrients and can improve the immune system as it contains antioxidants. It can also relieve digestion issues.
  • Almonds are loaded with fiber, protein and healthy fats hence can be included in a healthy diet for weight loss.
  • It has antioxidants that remove free radicals and prevent oxidative damage.
  • It is rich in vitamin E which reduces the risk of heart problems, cancer and Alzheimer's disease.
  • Magnesium content helps lowering blood pressure and blood sugar levels. It is beneficial for people with type 2 diabetes as it improves insulin secretion.


  • Badam Papidi is prepared with pulled sugar, which is prepared by a repetitive process of stretching and pulling sugar syrup into flexible and bright thick strands. It is popularly used in the art of making sugar sculptures.
  • Other popular names of Soan Papdi include Patisa, San Papri, Sohan Papdi or Shonpapdi.
  • Almond crops are said to be completely dependant on bees for crop pollination. But the honey resulted from these bees tastes bitter hence had to be blended with other kinds of honey.
  • Dry roasting and sieving gram flour before preparation can give Badam Soan Papdi a brownish color.
  • Alternative flavors, other than Badam Papdi include Pistachios, Orange, Pineapple, Mango and Chocolate.
  • Corn syrup is made from the starch of corn. It is used as a thickening or sweetening agent and like lemon juice, it helps avoid the crystallization of sugar.
  • Pismaniye is a very similar traditional Turkish dessert prepared with flour, butter, sugar and pistachios.
  • Almond milk can be ideal non-vegan milk and it has calories that are half the amount of calories in cow’s milk.


Suggested consumable by age groups

  • A significant quantity of one to two pieces of  Badam Papidi can be consumed by all age groups.

Good times to eat:

  • It can be eaten in the evenings or after lunch as a dessert.

Eat along with:

  • It can be eaten as it is or alongside any Indian savory/snacks

When not to eat or eat more often:

  • People with diabetes should avoid it.

Story/History of recipe

Badam Papidi is originally from Bangladesh and is popular in countries like India and Pakistan. It has been one of the common sweets available in India for many decades. As the name Papdi suggests, it has a crusty texture. Earlier it was very much similar to Candy Floss in appearance and was sold in paper cones. Later it was prepared in small cube shapes like barfi with a solid yet flaky texture. It is specially offered on many special occasions like Diwali, Rakshabandhan, Ramadan, etc.

Recipe Ingredients, Preparation Steps and Occasions Served

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Event/Festivals Served/Most Popular During

    Recipe Contributor


    The following are the ingredients needed to prepare Badam Papidi,

    • Gram flour - 2 cups
    • All-purpose flour - 2 cups
    • Almonds/ badam - ¼ cup (sliced or chopped)
    • Ghee - 2 cups
    • Sugar - 5 cups
    • Water - 2 cups 
    • Corn syrup or glucose syrup - 3 tablespoons
    • Cardamom powder - 1 teaspoon

    Preparation Steps

    1. In a pan add two cups of ghee and let it heat.
    2. Add gram flour and all-purpose flour and mix well.
    3. Add a tablespoon of cardamom powder.
    4. Keep stirring until it turns into a thick batter-like consistency.
    5. Switch off the flame and let it cool down. Make sure to stir occasionally and do not let it thicken.
    6. Meanwhile, in a heavy-bottomed pan, add sugar, corn syrup and water.
    7. Keep stirring and let it caramelize and turn off the flame just right before it turns soft ball consistency.
    8. To check this, take a small cup of water and pour a few drops of sugar syrup in it.
    9. Try rolling it and it should have a soft and sticky consistency.
    10. Take a tray and grease it with ghee.
    11. Spread the sugar syrup on the tray. Using a spatula scrape and fold the sugar syrup. 
    12. As the sugar turns thick, keep repeating the process.
    13. Roll the sugar, twist, pull and stretch. Continue to repeat the process until it thins.
    14. Slightly dip and cover it with the prepared batter, little by little as you twist and stretch.
    15. It will become a fibrous and thread-like texture.
    16. Keep a baking tray ready with butter paper.
    17. Sprinkle and garnish sliced almonds. Place the prepared Badam Papidi threads on top of it.
    18. Gently press to give it a shape, cover it and refrigerate for a few minutes.
    19. Mark the lines for the desired shape and when it has set well cut the pieces.
    20. Soft and fibrous Badam Papidi is ready to eat.
    21. Badam Papidi if stored in an airtight container can stay fresh for over a week.
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