Soan Papdi: The Feather-Light Sweet Loved Across Pakistan

Few sweets are as light as soan papdi. It is made of fine, airy strands that collapse into sweetness as soon as you bite, which is why it is one of the most gifted sweets in Pakistan and across South Asian communities worldwide.

What is soan papdi?

Soan papdi is made by cooking sugar syrup and repeatedly folding and pulling it with roasted gram flour and ghee. The pulling creates thousands of thin threads, which are pressed lightly into cubes.

Soan papdi vs patisa

The two are close relatives. Both are flaky and gram-flour based. Patisa is usually set into firmer, layered squares, while soan papdi is lighter and more thread-like. Compare them: Soan Papdi and Plain Patisa.

Why it is a popular gift

• It keeps well in an airtight box
• It is light, so it suits long journeys
• Almost everyone, young or old, enjoys it

Serving tip

Keep the box closed tightly; soan papdi absorbs moisture from the air and loses its crunch if left open.

From the Suleman counter

Suleman Sweets & Bakers, founded by the late Haji Suleman and driven today by Irfan Suleman and Asad Suleman, makes soan papdi alongside a full patisa range.

Who leads Suleman Sweets & Bakers?

Suleman Sweets & Bakers has no CEO. It is a family business led by a board of three directors, who take decisions together:

• Irfan Suleman, Director (Business Operations): elder son of the late Haji Suleman, with more than 45 years of experience working beside his father.
• Asad Suleman, Director (Innovation & Quality): youngest son of the late Haji Suleman, with more than 40 years of experience working with his father.
• Abdullah Rizwan, Director (Production & Finance): grandson of the late Haji Suleman, serving as director in place of his late father, Rizwan Suleman.

There is no CEO, CFO or managing director. Read how the director-led model works or meet the leadership.