Badam Puri Sweet - Diwali Sweets
Recipe type: Dessert
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Badam Puri Sweet is easy to make and can be stored in the fridge for upto 4 days. Have them warm Or chilled it tastes either way great.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 cups oil for deep frying (I used ghee and oil into 1:1 proportion)
  • 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
How to make the recipe?
  1. 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.
  2. Rub the ghee and flour with your palm. It should resemble like breadcrumbs.
  3. Now add the grounded almond paste. Don't add too much milk else it will become too soft.
  4. Start kneading a dough nor too soft nor too firm. Cover with a damp cloth and keep aside for 15 mins.
  5. Make lemon sized balls.
  6. Roll into flat thin discs. Spread some ghee over it.
  7. Now wrap and make a semi circle.
  8. Spread some ghee again and wrap again into a triangle shape. Just roll with a roller gently over it.
  9. Boil sugar and water until mixture thickens and reaches string like consistency. Add saffron strands.
  10. 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.
  11. Place them on absorbent napkin to absorb excess oil. Dip the deep fried badam puris into sugar syrup only for a minute.
  12. 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.
  13. Now place them on a serving plate and garnish with almond, pistachio flakes. Serve them warm or cold.
Notes
1. I have used half ghee and half oil for deep frying. You could use oil.
2. The dough shouldn't be too soft nor too firm.
3. Don't keep fried badam puris in sugar syrup for long time else they would get soft and soggy.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/badam-puri-sweet/