Badam Puri Sweet – Diwali Sweets
Badam Puris are sweet almond deep fried bread. These are later soaked in sugar syrup for a minute. We loved this as it tastes crispy, soft, sweet and leaves a great taste on your taste buds. This is one more addition to my Diwali sweets.
Apparently I had made badam puris but they were quite different than this one. Loved that version of badam puris too I love almonds. So keep experimenting with it. Planning to make something more with them something creative and unique.
Coming back to this recipe. Badam Puri Sweet is easy to make and can be stored in the fridge for upto 4 days. Have them warm Or chilled it’s upto you. Almond paste, clarified butter and some dry fruits are used to make this dessert.
Badam puris hails from Karnataka region. In original recipe no almond paste is used however I have used almond paste. As with no almonds calling Badam Puris doesn’t sound good to me. You could add the almond paste Or not entirely upto you…
Badam Puri Sweet recipe step by step details below:
Soak almonds in hot water for 2o mins. Now grind them into a smooth paste with little water. I grounded them with the skin. Place them aside. Sift the flour. Add salt and baking powder.
Rub the ghee and flour with your palm. It should resemble like breadcrumbs.
Now add the grounded almond paste. Also add milk as required for the dough. Don’t add too much milk else it will become too soft.
Start kneading a dough nor too soft nor too firm. Cover with a damp cloth and keep aside for 15 mins.
Make lemon sized balls.
Roll into flat thin discs. Spread some ghee over it.
Now wrap and make a semi circle and spread some ghee.
Wrap again into a triangle shape. Just roll with a roller gently over it.
Boil sugar and water until mixture thickens and reaches string like consistency. Add saffron strands.
Take oil in a deep vessel and deep fry triangular badam puris few at a time. Fry until they are crisp and brown from both sides.
Place them on absorbent napkin to absorb excess oil. Dip the deep fried badam puris into sugar syrup only for a minute.
Don’t keep in the syrup for too long else they will become soft. Alternatively instead of sugar syrup just toss them into powdered sugar. Now place them on a serving plate and garnish with almond, pistachio flakes. Serve them warm or cold.
Notes:
I have used half ghee and half oil for deep frying. You could use oil.The dough shouldn’t be too soft nor too firm.
Don’t keep fried badam puris in sugar syrup for long time else they would get soft and soggy.
Badam Puri Sweet Recipe details and printable version below:
1 cup flour (I used wheat flour and refined flour into 1:1 proportion)
1.5 tbsp ghee (clarified butter)
½ cup rice flour
15 almonds soaked in water
milk as required
1 t/s baking powder
few saffron strands
1 t/s cardamom powder
2.5 cups water
1 cup sugar (I used organic sugar)
few almond flakes
few pistachio flakes (optional)
few rose petals for garnish
Rub the ghee and flour with your palm. It should resemble like breadcrumbs.
Now add the grounded almond paste. Don’t add too much milk else it will become too soft.
Start kneading a dough nor too soft nor too firm. Cover with a damp cloth and keep aside for 15 mins.
Make lemon sized balls.
Roll into flat thin discs. Spread some ghee over it.
Now wrap and make a semi circle.
Spread some ghee again and wrap again into a triangle shape. Just roll with a roller gently over it.
Boil sugar and water until mixture thickens and reaches string like consistency. Add saffron strands.
Take oil in a deep vessel and deep fry triangular badam puris few at a time. Fry until they are crisp and brown from both sides.
Place them on absorbent napkin to absorb excess oil. Dip the deep fried badam puris into sugar syrup only for a minute.
Don’t keep in the syrup for too long else they will become soft. Alternatively instead of sugar syrup just toss them into powdered sugar.
Now place them on a serving plate and garnish with almond, pistachio flakes. Serve them warm or cold.
The dough shouldn’t be too soft nor too firm.
Don’t keep fried badam puris in sugar syrup for long time else they would get soft and soggy.
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