Badam Puri is traditional deep fried sweet prepared during festival days like DeepavaLi, Ganesha festivals. In Mysore region this badam poori is popularly called paaka poori meaning crispy puris in sugar syrup. Crispy pooris soaked in thick sugar syrup.
The one thing I always wondered is why the name Badam is attached to this Badam puri sweet. We don’t even use almonds in this recipe 🙂 If you know why please do share in the comments!
Ingredients for making badam puri:
For making the dough:
- 1 cup maida/ all purpose flour
- pinch of salt
- 1.5 to 2 tbsp ghee
- little more than ¼ cup water ( quantity depends on the consistency of the dough)
For sugar syrup:
- ¾ cup sugar
- ½ cup water
- 3 to 4 cardamoms ( powdered)
- Pinch of saffron
we can make 8 badam puris
To make the dough:
- Melt the ghee
- Take the maida/ALP in a bowl, add melted ghee, pinch of salt and mix it really well. You can rub the flour in between your palms.
- Now add water little by little and mix it until you get poori dough consistency (I used around 1/4 cup water to get this consistency
- Keep the dough in a bowl and cover it.
To make syrup:
- Keep sugar along with water in a pan on medium heat, let the sugar dissolves
- Once the sugar dissolved completely, increase the heat to high and let it boil for 4 minutes( you can keep the timer)
- To the boiling syrup add saffron.
- After 4 minutes the syrup will be the right consistency(single thread) turn off the heat and add cardamom powder
- Keep the syrup aside(don’t leave it on the stove)
To make the Badam puri:
- Heat the oil on medium heat
- Divide the dough into 8 equal parts
- Take one portion, make the ball. flatten it, roll it to a thin circle
- Fold in the center and fold it again to make the triangle shape, gently roll it again
- Make few more and keep it ready
- Now the oil is hot enough (check by adding little dough it has to come up immediately)
- You can fry this as it is or you can put one clove as shown in the video and fry
- Slide the prepared poori into the oil, you can reduce the heat to medium low , and fry it until all sides becomes golden brown.
- Flip the pooris few times to make sure it is evenly cooked outside and inside
- Once the pooris are golden brown on all sides, remove it from the oil,
- Put the pooris in the syrup and let it soak about a minute each on both sides
- Repeat the same procedure for the remaining pooris
- Transfer the soaked badam puris onto the colander or ladle like this, keep it over a bowl so that the extra syrup will drained to the bowl
- the syrup we prepared is very less , it will get crystalized quick, if that happens add 1 to 2 spoons of water, boil and cool it .
- If the pooris are puffing up too much poke the poris with the fork both sides and then fry.
- For decoration sprinkle grated dry coconut, powdered pista on top as soon as you remove it from the syrup