Badam Puri | Badam Poori | Badam Puri recipe

Jump to Recipe Jump to Video Print Recipe

Badam Puri is an authentic Karnataka style sweet, it is a yummy, soft and crispy sweet delicacy, beautifully layered with a great taste of almonds, milk, cardamom, ghee, and sugar syrup.

The texture and taste of the badam puri are very similar to the badusha, balushahi recipe. The only striking differences are the use of almond paste and more importantly the shape of badam poori.

A single bite and you are in trouble because you can’t stop 🙂. Badam poori is very easy to make, needs a bit of time and patience though. It has a few steps to it but totally worth it. Badam poori makes for great sweet during festivals.

To see how to make it, watch the video below or continue reading.

Watch this video on YouTube

Badam Puri video

The trick to making badam poori is to boil the sugar syrup to the right consistency. You do not want a very thick syrup nor a thin one that does not coat and definitely not the one that crystallizes.
Also, knead the dough lightly, make thin poori, if you want your badam poori to be light and crisp and a little thick, if you want your badam puri to be crispy on the outside, juicy and soft on the inside.

Notes:

Add a few drops of lemon juice to prevent the syrup from crystallizing.
Insert a clove to prevent the puris from opening up in oil when deep frying.
Fry the puris on low-medium flame for even and thorough cooking.

Let’s take a look at the badam puri recipe

Print Recipe

Badam Puri | Badam Poori | Badam Puri sweet recipe

Badam Puri is an authentic Karnataka style sweet, it is a yummy, soft and crispy sweet delicacy, beautifully layered with a great taste of almonds, milk, cardamom, ghee, and sugar syrup.

Prep Time30

Cook Time30

Total Time1

Course: Dessert, Sweet

Cuisine: South Indian

Author: syedasma

Ingredients

For Almond Paste

15 Almonds
1 cup Hot Water (to soak almonds)
¼ cup water ( to grind almonds to a smooth paste)

For Puri Dough

1½ cup Maida (All purpose flour or Plain flour)
1 tsp Sugar
¼ tsp Baking Powder
¼ tsp Salt
3 tbsp Ghee (Clarified Butter)
¼ cup Milk
Water as needed
1 tsp Oil ( to grease the dough before resting)

For sugar Syrup

1 cup Sugar
½ cup Water
Few strands of Saffron
¼ tsp Cardamom powder
Few drops of Lemon juice (Not more than ½ tsp)

For making the puris

Cloves to insert into puris
Oil as needed to roll the puris
Ghee as needed to apply inside the puris

For Deep frying

Oil for frying

Instructions

Firstly, to prepare badam paste, soak 15 almonds in 1 cup hot water for 30 minutes.
Peel the skin of soaked almonds and transfer them to a blender jar.
Add ¼ cup of water and grind the almonds into a smooth paste. keep aside.

To make the dough

Now, in a large bowl take 1½ cup maida, ¼ tsp baking powder, 1 tsp sugar and ¼ tsp salt. Mix well.
Add 3 tbsp ghee, crumble and mix well until the flour holds shape.
Add prepared badam paste and ¼ cup milk.
Start kneading it into a dough and add water as required.
Knead to a smooth and firm dough.
Grease with a tsp of oil, cover and rest for 15 minutes.

Sugar Syrup

Into a saucepan, take 1 cup sugar, ½ cup water and few strands of saffron.
Mix well until the sugar dissolves.
Boil for 3 minutes or until sugar syrup attains 1 string consistency. Do not cook the syrup beyond 1 srting consistency.
Add ¼ tsp cardamom powder and a few drops of lemon juice
Mix well, cover and keep sugar syrup aside.

Badam puri preparation

Knead the dough again making sure the dough is smooth.
Pinch a small ball sized dough.
Add a few drops of oil to the ball and coat on both sides with oil and start rolling.
Roll gently to slightly thick puri.
Spread ¼ tsp ghee and fold in half. Again spread ghee and fold triangle.
Roll gently to flatten the layers.
Insert a clove, to prevent the layers from opening up in oil when deep frying.
Drop the badam puri in medium hot oil.
Fry on low flame stirring occasionally for 8-10 minutes.
keeping the flame on low fry until the puri turns golden and crisp.
Once they are golden brown, drain off the excess oil and take them into a plate.
Drop the puris into sugar syrup and let it soak until all the layers have absorbed syrup.
Once they are soaked well, take them into a serving plate.
Enjoy, Badam puri sweet is ready.

Video

Watch this video on YouTube

Notes

Add a few drops of lemon juice to prevent the syrup from crystallizing.
Insert a clove to prevent the puris from opening up in oil when deep frying.
Fry the puris on low-medium flame for even and thorough cooking.

Before you go…

You can also subscribe to our mailing list or follow on Facebook, Pinterest, Instagram or Twitter to see more delicious recipes and interesting crafts.

You can also subscribe to my YouTube Channel.

Finally, I’d love to know your thoughts about this dish!! Please leave a comment or share a picture on Facebook or Instagram with the hashtag #thecraftsandkitchen or #craftsandkitchen or #craftsnkitchen or tag me @thecraftsandkitchen.