Hare Krsna

[Guest guest]

> I guess you mean 'sohan-papri'.

>

> Last time I asked a Bengali he said they don't make it at home, it

> requires special machinery to make those fibres.

 

Here's something I found at:

 

http://www.indiaprofile.com/cuisine/indiansweets.htm

 

A still more challenging test of the sweet maker’s skill is the pateesa or

sohan papri. This crumbly mouthwatering preparation has the consistency of a

flaky pastry. After the flour has been seasoned, sweetened and cooked, it

is, taken off the fire and the hot lump is thrown at a nail or protusion in

a wall. It is pulled off with practiced quickness and the process is

repeated till the solid lump breaks into streaky shreds. This is laid out on

trays and allowed to cool, looking like a tightly packed carton of

extra-fine vermicelli. It is garnished with pistachio and cut into squares

for serving.