Badam Puri

A traditional sweet recipe of Karnataka, crispy puri drenched in sugar syrup flavored with cardamom and saffron.
Valentine day turned out to be a happy day in our family, my son got admission into his dream college, and I am excited and extremely happy for him. I wanted to make some sweets for him specially and to distribute to our friends. I found this recipe interesting and wanted to share this special occasion and recipe with all......

Preparation Time :20 mins |Cooking Time :40 mins |Makes : 50 nos

Ingredients for Puri:

All purpose flour - 2 cup
Almond paste/ Almond flour - 1/4 cup
Turmeric/Food Color - 1/4 tsp (optional)
Baking soda - a pinch
Hot oil/Ghee - 2 tbsp
Salt -  a pinch 
Oil to fry

Ingredients for Syrup:

Sugar - 1 1/2 cup

Cardamom powder - 1/4 tsp

Saffron  - 1/4 tsp

For Garnishing:

Slivered almonds

Dry grated coconuts 

Method:

• Soak almonds in warm water, peel and make a smooth paste of it, or use almond flour.

• In flour add salt, baking soda, turmeric mix them all evenly.

• Add the almond paste/flour, mix and make crumbles.

• Add 2 tbsp hot oil or ghee.

• Knead them to a soft dough.

• Make small balls of the dough and rest for 5 mins.

• Flatten the ball and fold them to a cone shape by dusting them with flour if needed.

• Prick them with a fork, so that they don't puff up. This step is optional.

• Fry them in hot oil in medium flame on both the sides.

• Drain them on paper towel.

• Make the syrup to one string consistency, after you are done with all the puris.

• Add cardamom powder and saffron.

• Dip the puris while the syrup is warm and soak them for about 30 seconds on each side. Keep your stove in a very low flame to maintain the heat.

• Remove and arrange them in a platter or tray.

• Garnish with almonds and dry coconut.

• Cool them and store. This stays crisp for 3 to 4 days at room temperature.

Note:

1. Make sure you keep the flame in a very low flame for the syrup while soaking the puris, else the syrup will start to thicken.