Badam Puri

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.

Ingredients:

100g All-purpose flour (maida)

100g wheat flour (atta)

2 tbsp almond paste (optional)

1 tbsp ghee(Clarified butter)

¼ tsp Ground Cardamom

Oil for frying

For Sugar Syrup

2 cups water

2 cups sugar (about 200gm)

Few saffron strands (less than 1gm)

For garnish

Coconut powder 

Badam minced

Sugar powder(optional)

 Preparation time: 20 minutes

 Cooking time: 30 minutes

 Servings: 15 Numbers

    

 Directions:

Step 1: Mix all-purpose flour, Atta, 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)

 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. Fry them in medium heat, 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 for 4 to 5 minutes.

Step 5: Rest the fried puris for a minute and transfer to sugar syrup. Let it dip fully, strain, and then transfer to a plate.

Step 6: Garnish them dry coconut powder, minced badam, sugar powder.

      

Note:

• 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.