They are crispy, soft and delicious the layers inside are soft and juicy dessert. It’s very popular Diwali sweet in India. Its deep fried Indian bread with or without almonds and soaked in sugar syrup. It’s melt in mouth when served hot. This can be stored in airtight container box for 3 to 4 days in room temperature after it’s completely cooled.
100g All-purpose flour
100g wheat flour
2 tbsp almond paste (optional)
1 tbsp ghee(Clarified butter)
¼ tsp Ground Cardamom
Oil for frying
For Sugar Syrup
4 cups water
2 cups sugar (about 200gm)
Few saffron strands (less than 1gm)
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 15 Numbers
Step 1: Mix all-purpose flour, Almond paste, and salt, in a large bowl. Heat ghee and pour it into flour and adding required amount of water to form firm dough (It shouldn’t be too soft or too firm. In-between that)
Step 2: Heat the water with sugar, saffron in a medium heat. Boil until you just reach one string consistency and turn off.
Step 3: Divide the dough into lemon size balls. Roll into flat thin circles. Now give it triangle shape. Press the edges gently so that they don’t open while frying.
Step 4: Heat oil in a thick bottom frying pan. Add a bit of the dough to check oil is hot, it should rise instantly. Fry them in batches 4 to 5 at a time based on size of your pan. Fry until brown patches appear on both sides by flipping over.
Step 5: Rest the fried puris for few(less than30) seconds and transfer to sugar syrup. Let it dip fully for a minute and then transfer to plate.
Step 6: Garnish them dry coconut powder.
- Let the sugar syrup be warm (not too hot) when you dip the fried puris.
- Don’t leave them in syrup for more than a minute as they tend to become wet and chewy.