Badam Puri | Badam Poori

 This is traditional South Indian / Karnataka sweet dish. Made with maida/plain flour, mixed with almond/badam milk and ghee. Then soaked it in the sugar syrup. Badam puri made typically served  during like weddings/any celebrations feast / functions. Very simple recipe the only thing is following exact measurements and little bit of technics. Then it becomes crisp and flaky texture.

Here in this recipe I have used ready Almond milk (store bought). Also can be used raw Badam / Almonds. Soaked overnight and remove skin and grind into a smooth paste and mixed with warm milk. Another method is warm milk mixed with homemade almond powder or use store bought almond powder. 

This is my first post of 2022.

Ingredients for Puri

  1. Maida hittu / All Purpose flour - 1-1/2 cup
  2. Sugar - 1 tsp / Sakare  (for golden in color)
  3. Akki hittu / Rice flour - 2 tbsp (for crispiness) 
  4. Ghee / Thuppa - 2 tbsp , Melted
  5. Salt a pinch
  6. Badam / Almond milk - 1/2 cup (adjust as per kneading)
  7. Lavang / Clove - few 
  8. Baking powder / Adige soda - 1/4 tsp
Method for Puri

  1. In a mixing bowl add maid, riceflour, baking powder, sugar and pinch of salt strain 
  2. Add ghee mix well sieve well
  3. Add almond milk little by little slowly mix with hands just like chapati dough. Do not knead too much the dough should be soft and smooth
  4. Grease ghee and cover and rest for 15 mins until then prepare sugar syrup
Ingredients for Sugar Syrup
  1. Sugar  / Sakkare - 1-1/4 cup (adjust as per taste) 
  2. Water / Neeru - 3/4 cup
  3. Few saffron strands / Kesari dhalla 
  4. Cardamom powder / Yelakki pudi - 1/2 tsp
  5. Lime juice / Nibehuli - 1/2 tsp
Method for sugar syrup
  1. In a large wide pan add sugar and water. Add saffron few strands
  2. Stir until the sugar dissolve. Bring into boil stir occasionally. 
  3. Boil until sugar syrup comes 1 string consistency.
  4. Then add few lime juice and cardamom powder.
  5. Mix well, cover and keep sugar syrup aside
Puri Preparations
  1. Knead the dough and make into small puri size balls. Cover and keep aside
  2. Take each dough roll into a thin puri and fold one half and another half get into a triangle shape and roll again gently. Stick with clove
  3. Repeat the same process rest of the dough balls. 
  4. Deep fry all the above puri's in a medium flame. The oil temperature should be medium.
  5. Remove and immersed badam puri in sugar syrup for few mins then remove and arrange them in a plate.

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