Mouth-Watering Badam Puri Recipe | Badam Poori | Badam Puri Sweet for Diwali
Almond Paste / Badam Paste:
1/3 cup of almond flakes or 30 soaked & blanched almonds
1/4 cup water
Badam Puri Dough:
1 cup all-purpose flour/flour
1 tsp sugar
2 tbsp fine semolina/suji
A pinch of Salt
1/2 tsp baking powder
2 tbsp ghee (+ extra ghee)
1/4 cup milk (extra if required)
Few cloves / lavang
Oil for frying
1 cup of sugar
1/2 cup water
Few saffron strands
Few drops lemon juice
1/4 tsp cardamom powder
In a blender add almond and water, blend to smooth paste and keep that aside.
In a large bowl add flour, sugar, semolina, salt, baking powder. mix well.
Then add ghee and crumble the flour well, now add prepared badam paste mix well.
Now add in the milk and make a smooth stiff dough, Cover and rest for 10 to 15 minutes.
In a large pot add sugar, water and stir, then add few saffron strands.
Mix well until the sugar dissolves.
Now add few drops of lemon juice and cardamom powder.
Boil for 3 to 4 minutes or until the sugar syrup reaches 1 string consistency.
Cover and keep sugar syrup aside.
Now knead the dough into a smooth dough and pinch a lemon sized dough.
Roll the dough into thick puri and spread ¼ tsp ghee and fold the puri into half.
Then again spread ghee and fold the puri int triangle.
Gently roll the triangle to flatten the layers, then prick a clove and secure the layers.
Heat the oil in a pan and slide the badam puri in the hot oil.
Fry the badam puri over low-medium heat for 5-7 minutes per side stirring occasionally or until golden brown and crisp.
Remove the puri onto kitchen paper and drop the puri into warm sugar syrup dipping it completely.
Allow the puri to soak for 5 to 10 minutes. Sprinkle some almond flakes and enjoy.