Badam puri

My mom is an expert at preparing this sweet. Taking inputs from her and various blogs I arrived at this recipe. I had prepared this to welcome a new member to the family…. my brother’s daughter. 🙂

Now to the recipe. There three main things here – one is the sugar syrup, the filling and the puri. Let’s go step by step.

Ingredients for Sugar syrup

1 1/2 Cup sugar

1 cup Water

Big pinch of Cardamom powder

A pinch of Saffron strands

To prepare sugar syrup….

Dissolve the sugar in water completely. Boil it on low flame till you get thread like consistency. Now, add cardamom powder and saffron and take it off the flame.

Ingredients – Filling

1 tbsp Badam Powder (I used Maiya’s)

1 tbsp Rice Flour

1 tbsp Ghee

What to do with it?

Mix all the ingredients in a bowl and keep it aside.

Ingredients – Badam Puri

1 cup Maida

4 tbsp Ghee

1/2 tsp salt

1/4 tsp Baking Soda

Oil for frying

1/2 cup Desiccated coconut powder(optional)

Finale – 

In a mixing bowl, pour 2 tbsp of ghee. Add salt to this and mix well till salt dissolves. To this add maida and baking soda. Heat the remaining ghee lightly till it melts and pour it over the maida. Adding water little by little to the maida make a dough of poori consistency i.e. slightly hard. Knead it well. Cover it and keep it aside for 15 mins.

Make 3 balls in size of lemon with dough. Roll each like chapati. Place the first chapati on the kitchen counter. Spread the filling prepared on the chapati. Place the second chapati on top of the filling. Spread the filling on the second chapati as well. Place the third chapati and lightly spread the filling on the third one as well. Then, tightly roll the chapatis.

Cut the roll at distance of 1/2 inch. Take a piece and keep it horizontally in front of you. Now, roll it lightly in top to bottom movement. Repeat the process.

In the meanwhile, heat the oil / ghee for frying on low-med flame. Once the oil is heated, add the pieces gently into the oil. Fry them on low flame till light golden color. Take them off oil and drop them into the sugar syrup. Leave them in the sugar syrup for 2-3 mins and put it on a plate. Let it cool. Once cooled it is ready for consumption.

Alternatively, once you take it out of sugar syrup drop into a plate of desiccated coconut so there is a layer of coconut on it. This makes the dish less sweetish and also adds a light coconut flavor.

Serve this yummy dish hot or cooled, either way it tastes awesome!

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