Badam Puri Recipe

Time and servings

Prep time	15 min
Cook time	45 min
Total time	1 hr
Serves	20 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	145 kcal
Carbohydrates	30 g
Protein	2 g
Fat	3 g
Saturated fat	1 g
Cholesterol	6 mg
Sodium	67 mg
Potassium	16 mg
Fiber	0.4 g
Sugar	20 g
Vitamin A	0.01 IU
Vitamin C	0.1 mg
Calcium	3 mg
Iron	1 mg

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About

The traditional Badam Puri recipe stands as an important dessert in the collection of South Indian traditional sweets. The dessert serves as a basic sweet that many families prepare for festive occasions. The dessert features an exterior which combines flaky and crunchy elements to create a fulfilling eating experience. The golden puri is coated with a delicious sugar syrup, which provides both sweetness and a shiny appearance. The sweet features an unusual triangular design, making it different from other desserts. Cooks traditionally create triangular shapes by folding dough and securing it with cloves. The clove weaves through the dough layers, maintaining its structural integrity throughout the cooking process. The recipe provides appropriate options for both intimate gatherings and major festive events. Families take pride in serving this dessert during their festive celebrations and important family occasions. Badam Puri also appears frequently during major festivals across South India. Many households prepare it during Diwali, Ganesh Chaturthi, and Krishna Janmashtami celebrations. The dough requires plain flour and almond flour to create a snack that can be deep-fried into a crisp texture. The fried puris create visually appealing layers that turn into a golden, flaky texture. The sweets must be dipped in sugar syrup so they can absorb the sweet flavour. The syrup coating enhances the flavour and aroma of the almonds. Its long shelf life, together with its easy storage, makes this product another benefit. The crunchiness remains unchanged for two weeks when the product is stored properly. The sweet maintains its delicious taste and fresh quality for several days after production. Fun Fact:

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Ingredients

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For dough:

• 20 badam / almonds
• 2 cup maida
• 2 tbsp rava (fine)
• ½ tsp turmeric
• ½ tsp salt
• 3 tbsp ghee (hot)
• water (for kneading)

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For sugar syrup:

• 2 cup sugar
• 1 cup water
• few saffron
• pinch saffron food colour
• ½ tsp cardamom powder
• 1 tsp lemon juice

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Instructions

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Prepare the badam paste

1. Take 20 almonds in a bowl and soak them in hot water for 10 minutes.
2. Peel off the skin and transfer the almonds to a mixer jar.
3. Add a little water and grind to a smooth almond paste. Keep aside.

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Prepare the dough

1. In a large bowl, take 2 cup maida, 2 tbsp fine rava, ½ tsp turmeric, and ½ tsp salt. Mix well.
2. Add 3 tbsp hot ghee and crumble the flour mixture well using your fingers.
3. Check the texture by pressing the flour in your palm. It should hold its shape slightly.
4. Now add the prepared badam paste and mix well.
5. Add water as required and knead into a soft dough. You can also use milk instead of water for a richer flavour.
6. Grease the dough with a little oil, cover, and let it rest for 30 minutes.

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Make the sugar syrup

1. In a pan, take 2 cup sugar, 1 cup water, few saffron, and pinch of food colour. Mix well.
2. Boil the mixture until it reaches 1-string consistency. This helps the puri stay flaky for longer.
3. Add cardamom powder and 1 tsp of lemon juice. Mix well. The lemon juice helps prevent the sugar syrup from crystallising. Keep the syrup warm.

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Shaping, frying and soaking the badam puri

1. After the dough has rested, pinch out a small ball-sized portion.
2. Roll it out like a small poori.
3. Fold it into a triangle and press the edges gently.
4. Flatten it slightly, leaving one side a little loose.
5. Insert a clove to pin the fold so the layers open beautifully while frying.
6. Once the oil is hot, keep the flame on low and carefully drop the shaped puri into the oil.
7. Deep fry on low flame until the puri turns golden, crisp, and flaky.
8. Remove from the oil and drain excess oil.
9. Immediately dip the fried badam puri into the warm 1-string sugar syrup.
10. Let it soak for about 5 minutes so the syrup is absorbed well.
11. Badam Puri is now ready to serve.
12. Enjoy this flaky, crispy, and syrup-coated Badam Puri Recipe.

​

Prepare the badam paste

1. Take 20 almonds in a bowl and soak them in hot water for 10 minutes.
2. Peel off the skin and transfer the almonds to a mixer jar.
3. Add a little water and grind to a smooth almond paste. Keep aside.

​

Prepare the dough

1. In a large bowl, take 2 cup maida, 2 tbsp fine rava, ½ tsp turmeric, and ½ tsp salt. Mix well.
2. Add 3 tbsp hot ghee and crumble the flour mixture well using your fingers.
3. Check the texture by pressing the flour in your palm. It should hold its shape slightly.
4. Now add the prepared badam paste and mix well.
5. Add water as required and knead into a soft dough. You can also use milk instead of water for a richer flavour.
6. Grease the dough with a little oil, cover, and let it rest for 30 minutes.

​

Make the sugar syrup

1. In a pan, take 2 cup sugar, 1 cup water, few saffron, and pinch of food colour. Mix well.
2. Boil the mixture until it reaches 1-string consistency. This helps the puri stay flaky for longer.
3. Add cardamom powder and 1 tsp of lemon juice. Mix well. The lemon juice helps prevent the sugar syrup from crystallising. Keep the syrup warm.

​

Shaping, frying and soaking the badam puri

1. After the dough has rested, pinch out a small ball-sized portion.
2. Roll it out like a small poori. Fold it into a triangle and press the edges gently.
3. Flatten it slightly, leaving one side a little loose.
4. Insert a clove to pin the fold so the layers open beautifully while frying.
5. Once the oil is hot, keep the flame on low and carefully drop the shaped puri into the oil.
6. Deep-fry on a low flame until the puri turns golden, crisp, and flaky.
7. Remove from the oil and drain excess oil.
8. Immediately dip the fried badam puri into the warm 1-string sugar syrup.
9. Let it soak for about 5 minutes so the syrup is absorbed well.
10. Badam Puri is now ready to serve. Enjoy this flaky, crispy, and syrup-coated Badam Puri Recipe.

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Video

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Tips

These tips help you achieve flaky layers, a crisp texture, and a perfect sugar-syrup coating.

1. Almond Flour: Blend soaked almonds into a smooth paste or fine flour to add rich flavour and texture to the dough.
2. Resting: Allow the dough to rest so the gluten relaxes and the puris fry evenly with crisp layers.
3. Shaping: Shape the dough into neat triangles and secure them with cloves to hold the layers during frying.
4. Frying: Maintain a steady oil temperature so the puris cook slowly and turn evenly golden and crunchy.
5. Soaking: Briefly soak the fried puris in warm sugar syrup so they absorb the sweetness without losing crispness.

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FAQ

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Notes

• Firstly, knead the dough well. Else the puri will not be flaky.
• Also, adding badam paste to the dough enhances the flavour.
• Additionally, fry on a low flame to achieve flaky layers in the puri.
• Finally, Badam Puri Recipe tastes great when prepared flaky and juicy.