| • | Mix maida and besan properly.
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| • | Take a heavy saucepan and heat ghee in it.
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| • | Add flour mixture and roast on low heat until light golden.
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| • | Cool a little, stirring occasionally.
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| • | Make syrup of sugar, water and milk.
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| • | Bring syrup to 2-1/2 thread consistency.
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| • | Pour it into the flour mixture.
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| • | Beat properly with a large fork until the mixture forms thread like flakes.
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| • | Transfer onto a greased surface and roll to 1 inch thickness.
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| • | Add the charmagaz seeds and cardamom. Push down with palm.
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| • | Cut into 1 inch squares, when cool.
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| • | Wrap separately into square pieces of thin polyethene sheet.
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| • | Store Soan Papri in an airtight container. |
