Soan cake/ soan papdi/ patisa

My sis just bought this cake from an Indian grocery store, actually it doesn't look like cake, it is more look like a sweets. The name of this sweets is soan papdi, looks like dragon beard candy (chinese versions), actually this is an Indian sweets. When I am small, in Indonesia ,we use to buy this , the food vendor sold it, name Gulali, the different of this sweets the Indian one used cardamon and pistachio, the Indonesian one is plain. Taste so wonderfull bring you back to the old days. you can see the recipes from here.

Ingredients:

1 cup plus 1 tbsp ghee

Sift together:1 1/4 cup gramflour (Besan)

1 1/4 cup All purpose flour (maida)

For the syrup:2 1/2 cups sugar1 1/2 cup water2 tbsp. milka generous pinch of saffronFor garnish:

1/2 tsp. cardamom pdr

2-3 tbsps. pistachios, sliced

Method:

Sift both flours together.Heat ghee in a heavy saucepan. Add flour mixture and roast on low tilllight golden. Add 1/4 tsp cardamom pdr , mix well. Keep aside to coola little, stirring occasionally. Prepare syrup simultaneously.To make the syrup cook the sugar , water n milk , do not let it boiluntill the sugar is dissolved. The milk is added to remove impurities, so discard the scum or stratin the syrup once the scum is formed andcontinue cooking. Now add the crushed saffron threads. Bring syrup to2 1/2 thread consistency. Keep an eye on the consistency , once therequired consistency is attained pour the syrup at once into the flourmixture. Beat well with a large fork till the mixture forms threadlikeflakes. Pour onto a greased surface or thali and roll to 1" thicknesslightly. Sprinkle the cardamom powder, pistachios and gently pressdown with palm.Cool slightly, cut into 1" squares, wrap individuallyinto square pieces of plastic wrap or polythene sheets . Store in anairtight container.Ps: make sure that the syrup is 2.5 thread consistency n later beatthe mixture well till flakes are formed , these 2 things are the onlythings to look for in the recipe and r important