Badam puri – A popular sweet of Karnataka made during Diwali and other festivals.
All purpose flour (Maida) – 1 cup
Almonds – 1/2 tbsp
Ghee – 1/2 tsp
Saffron – 1 pinch
Kesar food color – 1 pinch
Salt -1 pinch
Oil – for deep frying
For sugar syrup:
Sugar – 1 cup
Water – ½ cup
Cardamom powder – ½ tsp
To make paste:
Rice flour – 2 tbsp
Ghee – 2 tbsp
Soak almonds in hot water for 10 mins.Remove the skin and grind to a smooth paste using 2 to 3 tsp water.
Sieve all purpose flour without any lumps in a mixing bowl. Add salt, saffron, kesar food color and mix well.
Make a well in the center and drop in the ground almond paste. Add 2 tbsp water to the mixie jar, rinse well and add the water to the bowl.Knead into a soft dough adding more water if necessary.
In a flat plate, drop ghee and rub with finger tips till it is smooth. Add rice flour to the ghee and rub both together for 5 to 7 mins till it becomes smooth.
Divide the dough into equal lemon sized balls.Roll each ball into thin chapathis.Place one chapathi on a plate.Drop ½ to ¾ tsp of rice-ghee paste and smear all over the surface.Place another chapathi on top and smear the paste all over.Repeat till 5 such layers are stacked.
Roll it like a mat from one end to the other tightly resembling a cylinder.Using a sharp knife, cut across the cylinder into ¼ inch thin, round pieces.Once again roll each round piece into thin discs. Use all purpose flour for dusting.
Heat oil in a deep pan.When hot, deep fry this badam puri till golden in color and crisp.
To make the sugar syrup, heat water in a sauce pan. When it comes to a boil, add sugar and mix well.Boil till the sugar syrup reaches one string consistency, add cardamom powder and keep aside.
Dip the puris in warm sugar syrup and arrange on a plate side by side.Badam Puri is ready.Garnish with chopped nuts or powdered sugar sprinkled on top.
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