Badam puri recipe is an easy and satisfying Indian Sweet/dessert, a specialty of Udupi cuisine. Udupi is a region in Karnataka, India, popular for their unique dessert/sweet recipes.
Badam Puri is prepared during the Diwali festival and Krishna Jayanthi. In my blog, I have already shared another version of badam puri recipe that I learned from my friend’s mother. Please do check another version here.
I have written the recipe in 7 steps but don’t panic the procedure is so simple. In short, deep-fried triangle shape puri is soaked in the sugar syrup and then rolled over the grated coconut.
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Ingredients :
1.25 cups of all-purpose flour(maida)
a quarter cup(1/4) of Rice flour
1/8 tsp of salt
1/4 cup of milk
2 tbsp of ghee
1/4 tsp of cardamom powder
15 – cloves
Badam Paste:
25- badam/almonds
required warm water
1/4 cup of water + 1/4 cup milk
Sugar Syrup:
1 cup of sugar
1/2 cup of water
1 cup grated coconut
Procedure:
Step 1: Badam Paste
- In a small cup, add the almonds and pour required hot water, the water level should be above the nuts. Cover the cup with a plate and let the almonds/badam soak for 20 minutes.
- After 20 minutes, peel the almond’s skin and grind the almond to smooth paste. Add the required milk and water for grinding. Keep the badam paste aside.
Step 2: Badam Poori Dough:
- In a bowl, combine the all-purpose flour, rice flour, salt, and ghee. To the flour, add the prepared badam paste and mix well. And then, add the required milk little by little until a soft and tight dough is formed. Lastly, grease the dough with a thin layer of ghee and, cover the dough. Let it rest for 20 minutes.
Step 3: Sugar Syrup:
- In a small saucepan, add the sugar and water, turn on the stove. Keep stirring the sugar until dissolved and then let it boil for 4 minutes. Do not look for string consistency. The sugar syrup should be thick like Gulab jamun’s syrup.
- Add the cardamom powder and mix well. Remove the sugar syrup from the stove and let it cool.
Step 4: Molding the Badam Puri:
- Make small lemon size balls of the dough and roll each ball to a thin circle possible. Fold the circle to form a triangle and insert a clove to secure the triangle.
Step 5: Roast the coconut
- In a small pan, dry roast the grated coconut for 3 minutes just to absorb the excess moisture. If required, use ghee.
- Remove the roasted coconut to a plate and keep it ready
Step 6: Frying the Badam Puri
- In a frying pan, add required oil and when the oil is heated up, deep fry the badam puri in batches until golden. While frying once in a while turn the Badam puri, it may take around 3 minutes or so. Make sure the inner layer is well cooked.
- Once badam puri has become golden, remove the puri’s from the oil and place it on a paper towel to absorb the excess oil.
Step 7: Assemble the Badam Puri :
- At this point sugar syrup, badam puri and coconut would have cooled. Drop the fried badam puri into the sugar syrup and let it soak for 3 minutes
- Once the badam puri is coated with sugar syrup, take the puri’s from the sugar syrup and, roll over the roasted coconut. That’s all Badam Puri is ready.
Note :
For Vegan version, use only water to make the dough.
Store the Badam puri in an airtight container for seven days. For longest shelf life refrigerate the puri.
