Badam Puri is a traditional Indian sweet made with all-purpose flour, almond flour, and ghee, perfect for Diwali. The dough is kneaded with ghee, rolled into thin puris, folded, and deep-fried until crisp. These crispy puris are then dipped in cardamom-infused sugar syrup, ensuring a sweet, flavorful coating. Garnished with chopped almonds and pistachios, Badam Puri offers a delightful crunch with every bite. The saffron and silver leaf add a festive touch. This delicious dessert is simple to make and perfect for special occasions.
Ingredients:
For the Dough:
- 1 cup all-purpose flour (maida)
- cup almond flour (or finely ground almonds)
- 2 tbsp ghee (clarified butter)
- 1 pinch salt
- Water (as needed, for kneading)
For the Syrup:
- 1 cup sugar
- cup water
- 2-3 cardamom pods (crushed)
- A few strands of saffron (optional)
- 1 tsp lemon juice (prevents crystallization)
For Frying:
- Ghee or oil for deep frying
For Garnishing:
- Chopped almonds and pistachios
- Silver leaf (optional)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine 1 cup of all-purpose flour (maida) and cup of almond flour.
- Add 2 tbsp of ghee and a pinch of salt. Mix well until the mixture resembles breadcrumbs.
- Gradually add water, little by little, and knead the dough until smooth and soft. The dough should not be too sticky or too dry.
- Cover the dough with a damp cloth and let it rest for about 20-30 minutes.
2. Make the Sugar Syrup:
- While the dough is resting, prepare the sugar syrup. In a pan, add 1 cup sugar and cup water.
- Heat the mixture on medium flame until the sugar dissolves completely.
- Add crushed cardamom pods and saffron strands (if using) to enhance the flavor.
- Let the syrup boil for a few minutes until it reaches a single-string consistency (when you take a drop of syrup between your fingers, it should form a thin string).
- Add 1 tsp lemon juice to prevent the syrup from crystallizing. Turn off the heat and keep the syrup warm.
3. Roll and Shape the Puri:
- Divide the rested dough into small, equal-sized balls.
- Roll out each ball into a thin circular puri (around 3-4 inches in diameter) using a rolling pin. Ensure the puris are thin, as thicker puris won't be crispy.
- Once rolled, lightly fold the puri into a semi-circle and then fold again to form a triangle or quarter-circle shape. Press the edges gently to seal.
4. Fry the Puris:
- Heat ghee or oil in a deep pan for frying over medium heat.
- Once the ghee is hot, gently slide in the folded puris. Fry them in batches, turning them occasionally, until they are golden and crisp.
- Remove the fried puris using a slotted spoon and drain excess ghee by placing them on a kitchen towel or tissue paper.
5. Dip in Sugar Syrup:
- While the fried puris are still warm, dip them in the prepared sugar syrup.
- Ensure the puris are well-coated with the syrup by letting them soak for 1-2 minutes. After soaking, remove and place them on a plate to allow the syrup to settle.
- Repeat the process with the remaining puris.
6. Garnish and Serve:
- Garnish the Badam Puris with chopped almonds and pistachios for added flavor and crunch.
- Optionally, you can add silver leaf for a festive touch.
- Let the puris cool down completely and allow the syrup to set before serving.
Serving:
- Serve Badam Puri as a dessert during Diwali celebrations. It pairs well with other festive treats or can be enjoyed on its own with a cup of tea or coffee.
Tips:
- Make sure the dough is soft but firm enough to roll thin puris.
- Keep the syrup warm but not too hot when dipping the puris.
- Fry the puris on medium heat to ensure they cook evenly and remain crispy.
Enjoy these crispy, sweet, and nutty Badam Puris this Diwali