Badam Puri | Badami Puri | Almond Crisps | #EatTheWorld

Badam Puri or Badami Puri or Almond Poori
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Crispy fried  discs  made  with  almonds  and  flour  and  coated with  a sugar  glaze – seems  to   describe  this  dish  well.   Taste  it  and  you  will agree  there is  more  to this   simple  sweet.

Badam Puri or Badami Puri or Almond Poori

Badam  Puri or badami puri is a popular  sweet  treat  made  during  the  festival  season.  In parts  of  south India, especially in   Karnataka  this  sweet  is  made  at  homes   during  popular  festivals   like  Diwali and  Dussehra.   Of  course   there are   regional  variations as well.

Badam  is  almonds ,  and   as the  name  suggests   there are  almonds  in this  recipe.  In  some  versions  these are  made entirely out  of  flour  but  still called  badam  puri.   Either  way   the  sweet is  made  out of a  soft   dough, fried  and  soaked in   sugar  syrup.

The  version  I  love is  flavored  with  almonds   and  saffron.   It is   fried  to   a  golden  brown and  soaked  in  sugar  syrup  for  just a  little   to acquire a  glaze.  The   combination   of  almonds  and   saffron is  unique  and  you  can  taste it  in these  sweets.

Making Dough For Badam Puri

Flour

All purpose  flour  or  maida  as  it  is  called  in India  is  the  main ingredient  in the  dough.    To this about  ½  measure   rice  flour  is  added.  Rice   flour  makes  the   puris   fry  crisp and  crunchy  while  the  gluten  in the  all purpose   flour  keeps  it  from  breaking   apart  while  frying.

Almonds

Raw  almonds  are used in this  recipe. These are soaked  in   water overnight  making  it  softer  and easier to peel off the  skin.   The  skinned  almonds are  ground   to  a  smooth paste   with a  little  milk.   Try to get  almonds  as  finely ground  as  possible.   Don’t  worry  if the almond  paste  is not  as  smooth  as a  flour  paste.

You can  substitute  almond  meal/flour   as  well.

Saffron

I love  the   combination of   almonds  and  saffron.  A  little  bit  of    saffron  greatly   enhances  the  flavor  of  the   puris.   If  you  are  looking  to impart   color, you will have  to add   much more,   and  be  very careful in the  frying   process.

If  you do not  have  saffron  use  cardamom  or  even  vanilla  extract.


Here are a  few  similar desserts  to  try


When the  dough  is  made  with  almond  paste it  can  easily  be  rolled into a  very thin  disc.   The  ground  almonds  are not as  fine as  the  flour and  gives  you the  friction  to   prevent  the  gluten in the   flour from springing  back as  you stretch it  out. Roll it  as  thin as  you  can,  often  times  I can  clearly see  the   work  surface    under  the   rolled   out dough.

Frying Badam Puri

There are many  ways  to  shape  this  puri.    I   fold  this  into   quarters  giving  the  pooris a  beautiful  triangular  shape.  But  you  can  make a large  disc,  coat   with  ghee/oil  and roll into a  large  log – like a  cinnamon roll.  Slice  off pieces from the  log  and   gently press  or  roll into a   thick  disc .

..Or  you  could  invent  a pattern of  your  own.

Once  the  puris  are  fried  these are  soaked  in  sugar   syrup.

Sugar

Granulated  white  sugar  is  used  to make  the  sugar  syrup.   The  sugar  syrup is  made  with  2:1  ratio of   sugar  to  water.   The  sugar solution is  simmered  until it  becomes   viscous.  It  doesn’t  have  to   reach  1  thread   consistency.  I  look  for  the   same  consistency as  cooking  oil.

Badam Puri or Badami Puri or Almond Poori

 

 

Things  to remember

  • No  extra  flour is to be used when rolling  out  the  dough
  • Poke  tiny  holes all over the  rolled out  dough.
  • Fry  at  medium  heat.
  • Soak the  puris is  sugar  syrup  30 seconds  to 1  minutes, no longer.
5 from 2 votes
Badam Puri or Badami Puri or Almond Poori
Badam Puri

These  are  sweet  crisps   made  with  a  flour and  almond   paste  dough.   The  shaped and  fried  crisps or  puris  turn  glossy  after being soaked  in  sugar  syrup. Sweet and  crunchy these are the  perfect  holiday treat.   

Course: Dessert
Cuisine: India
Author: Syama
Ingredients
  • 1 C AP Flour / Maida
  • ½ Rice Flour
  • ½ C Milk  preferably full fat
  • 1 Pinch Salt
  • A few Saffron Strands
  • ¼ Raw Almonds about  30
  • 2 Tbsp Ghee Melted
  • 15 - 20 Whole Cloves
For Sugar Syrup
  • 1 Granulated Sugar
  • ½ Water
To Fry
  • Oil - As Needed
Instructions
  1. Soak the  almonds  in  plenty of  water overnight. Peel  off the  skin .
  2. Measure  all the  other ingredients   and  set  aside.

  3. In a  blender  bowl add the  peeled  almonds, and a  few  strands of  saffron.  Grind  to a  smooth paste  adding  1  to  2  tablespoons  of  the milk  to  help the  grinding process.

  4. Take the  flours  and  salt  in a large  bowl. Mix  together  and add the  ground  paste.  Start to  knead  while  slowly adding  the  remaining  milk.  You will  use  almost  all  the  milk  to make   a  soft   dough.  Knead  until the   dough   feels  very soft  and  supple  to  touch.  Cover with a  damp  towel and  set  aside  for 30 minutes.

  5. Mix the  sugar and  water  together.  Bring  it  to  boil  over low  heat.  Simmer  a  few  minutes until  the syrup becomes  thick and  the  consistency   begins  to  resemble   that  of  cooking oil.  Set  aside  and  let  it  cool a  little.  Keep the  syrup warm.

  6. Coat  the  work surface  with  oil.  Divide  the  dough  into  small balls  about 15 to 20 in  number.

  7. Roll out  each ball into a   flat  disk  about 4 - 6  inches in diameter. It  should  be  thin  enough for  you  to see  the  rolling  surface  through, but not  so thin  that  it  breaks.  Brush  the   top  with  melted  ghee and  fold  in half.  Repeat  it  one  more  time   to  get a  triangular  shaped puri.

  8. Insert a  clove  at the  center  to hold  the pieces  together.  Keep  covered if  not  frying  immediately.
  9. Repeat  the   process  with all the  remaining  portions  of  dough.
  10. Heat  oil   in a  thick  bottomed  pan.  The  oil  depth  should  be  at  least  ¾  inch  for  the  puris  to   fry  evenly.  Keep the  oil at  medium low  heat.
  11. Test  the  oil by placing  a  small piece of  flattened  dough  in  it.  It   should  sizzle  and  float  up immediately. If  it  stays  soft  the  oil is  not  hot  enough. It  if  browns  as   soon as  it   floats  up the  oil is  too hot.  Turn off  the heat  and  wait  for a  minutes  or  so  before tying  again.
  12. Slide in a  few  of  the  puris  into the  hot  oil.    Let it  cook   for  30 seconds  to  1  minute  before  flipping  it.   Flip  again   if  needed  and cook   until both  sides  a  golden  brown.

  13. Reserve  and  drain over paper  towels.
  14. Repeat  the   process until   the  all  puri’s  are  fried.
  15. After  each batch of  puri is  rested for  a  minute or  so  add it  to the   warm  sugar  syrup.  Let it  soak  for  30 seconds, flipping  once  if  needed to  coat  all sides  with  sugar  syrup.  Do not  soak   longer  than 1  minute.  Drain   and  transfer  to  serving  platters
  16. If  not  using  immediately  transfer to an  airtight  container as  soon as  the  soaked  puris   come t o  room  temperature.
  17. Decorate  with  slivered  almonds or a  few strands of saffron
Recipe Notes

You could  use 1/3 C  almond  flour  instead  of   raw  almonds.

 

Flavors  around  the  world  ..

Time and a gain I find  myself  cooking  with   similar  flavors.   I am  glad  I found  the bloggers at  Eat the World Recipe Challenge –  just  the  nudge  I need  to   be  more adventurous  in  the  kitchen!   If  you  are a  fellow  blogger  Click here to find out how to join  and if  you love  to  cook  watch out  every month  for a  new  #eattehworld   recipe collection.

In  honor  of  Diwali   it  is  Indian  recipes   this  month .  Check out  these  recipes …

Badam Puri or Badami Puri or Almond Poori

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    10 thoughts on “Badam Puri | Badami Puri | Almond Crisps | #EatTheWorld

      1. Thank you. There are many similar recipes from South India , but this one just stood out in the flavor department. Hope you try it – the trick is “small batch” 🙂

    1. Wow, those are a beautiful looking little sweet treat. I loved reading how you make them, and found your photos really excellent and helpful. The colour from the saffron makes them such a lovely golden hue. I’d love to try my hand at these! Thanks for sharing.

      1. Thank you ! Keep in mind though to get really good color you need a generous pinch of saffron , preferably ground fine and added to the dough. I simply love that mild aroma of saffron with almonds .

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