This crispy Badam puri is prepared using maida,ghee and sugar.Triangular pooris are fried and dipped in sugar syrup to get crispy babdam puris, which are soft from inside. The texture and taste of this badam puri recipe is very similar to the badhusha recipe.
The only striking differences are the use of almond paste and more importantly the shape of badam poori. basically, the badam paste is added directly to the plain flour dough and hence the name for this recipe. adding almond paste directly to the dough adds nice flavour and taste. in addition, the shape of this sweet is completely different and is done by folding the layers to a cone or triangle.
INGREDIENTS:
FOR BADAM PASTE:
15-18 Badam/Almond
1/2 cup hot water for soaking
1/4cup water for paste
FOR PURI:
1.5 maida (all purpose flour)
1 tbsp Ghee
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 cup milk
1 tsp Sugar
Oil for frying
FOR SUGAR SYRUP:
1 cup sugar
1/2 cup water
few saffron (optional)
Instructions:
How to prepare
1. Soak 15-18 badam in half cup hot water for 30 minutes.
2. peel the skin of badam and transfer to the blender.
3. add 1/4 cup water and blend to smooth paste
4. now take a large bowl add 1.5 cup maida, 1tbsp ghee, 1/4tsp salt,
1/4 tsp baking powder and 1tsp sugar. mix well
5. add badam paste and 1/4 cup milk.
6. knead the dough well adding milk if required.
7. oil grease, rest for 10 minutes.
8. take large vessel add 1 cup sugar and 1/2 cup water
9. mix well until sugar dissolves.
10. boil for 3 minutes
11. pinch a ball size dough.
12. roll gently slightly thick puri.
13. add 1/4 tsp ghee and fold half.
14. deep fry in medium flame.
15. drop the puri into warm sugar syrup.
16. allow it soak for 5 minutes.
17. now our badam puri is ready.
1 Comments
Very delicious
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