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Soan papdi is a popular Indian dessert. It is usually square in shape, and has a flaky and crisp texture.

Soan papdi originated in Northern India, and it is especially popular in the state of Punjab.

Traditional soan papdi recipes are not vegan, as they include ghee (clarified butter). However, it's possible to find or make vegan variants using plant-based alternatives.

Yes, there are variations of soan papdi that include different flavors like chocolate, strawberry and mango or ingredients like pistachios or almonds.

Soan papdi is usually served at room temperature as a dessert or snack.

You can buy it at Weee! Asian Market, www.sayweee.com.

As with any food, allergies can occur depending on individual sensitivities. As soan papdi is made from common allergenic ingredients like milk and wheat, individuals with these allergies should avoid it.

Yes, you can make soan papdi at home, but the process can be quite complex and requires some cooking experience.

Soan papdi is made from flour, sugar, ghee, milk, and cardamom.

Soan papdi has a sweet taste, with a slight hint of cardamom. Many people also describe its flavor as similar to caramel.

Traditional soan papdi is not gluten-free because it's made with flour. However, it is possible to find or make gluten-free versions.

When stored in an airtight container at room temperature, soan papdi can last for about 2-3 weeks.

Making soan papdi involves cooking the ingredients in a large wok, stretching the mixture into thin threads, and then cutting it into squares.

Soan papdi is high in sugar and saturated fats. It is a rich source of carbohydrates, but has a low protein content.

Haldiram's and Bikaji are popular brands that manufacture soan papdi.

Yes, soan papdi is commonly served during Diwali, the Indian festival of lights, and various other celebrations and festivals in India.