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.
Keyword Diwali Sweet, Fried Sweet Treat
1CAP Flour / Maida
½C Rice Flour
½CMilk preferably full fat
A few Saffron Strands
¼C Raw Almondsabout 30
15 - 20Whole Cloves
For Sugar Syrup
1C Granulated Sugar
Oil - As Needed
Soak the almonds in plenty of water overnight. Peel off the skin .
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.
Insert a clove at the center to hold the pieces together. Keep covered if not frying immediately.
Repeat the process with all the remaining portions of dough.
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.
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.
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.
Reserve and drain over paper towels.
Repeat the process until the all puri’s are fried.
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
If not using immediately transfer to an airtight container as soon as the soaked puris come t o room temperature.
Decorate with slivered almonds or a few strands of saffron
You could use 1/3 C almond flour instead of raw almonds.
For detailed instructions go to https://oventales.com/badam-puri/ .