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.
Measure all the other ingredients and set aside.
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.
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.
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.
Coat the work surface with oil. Divide the dough into small balls about 15 to 20 in number.
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.
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.
You could use 1/3 C almond flour instead of raw almonds.
For detailed instructions go to https://oventales.com/badam-puri/ .