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Badam Puri recipe with step-by-step photos. Badam puri is a Kannada sweet recipe most popular in Karnataka made mostly during festivals like Diwali, Navratri and for special occasions like poojas as Prasad.
This crisp Badam puri is flaky and is made with badam paste.
These layered puris are then deep-fried and dunked in sugar syrup just like Gulab jamuns.
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It is usually served with a dusting of powdered sugar on top and topped with slivered nuts.
As my mom’s neighbor is from Karnataka, I had eaten there many times during Christmas.
She happens to be a Christian and this badam puri always finds a place in her list of sweets prepared during the festival.
Badam puri can be 3 layered or 5 layered according to your preference.
Apart from stacking one on top of the other, single puri after smearing the paste is first folded into half and again into half resembling a triangle can also be made for deep frying.
Personally, we at home prefer to eat the puri as such after dipping them in sugar syrup without sugar dusting on top as it makes it even sweeter for our taste.
Ingredients
For the pastry - All purpose flour or maida, almonds, ghee saffron, kesar food color, salt & oil for deep frying
For the Sugar Syrup - Sugar, water & cardamom powder
For the paste - Rice flour & ghee
Instructions
To make Badam Puri,
1. Soak almonds in hot water for 10 mins.
2. Remove the skin and grind to a smooth paste using 2 to 3 teaspoon water.
3. Sieve all-purpose flour without any lumps in a mixing bowl.Add salt, saffron, kesar food color and mix well.
4. Make a well in the center and drop in the ground almond paste. Add 2 tablespoon water to the mixie jar, rinse well, and add the water to the bowl.
5. Knead into a soft dough adding more water if necessary.
6.On a flat plate, drop ghee and rub with fingertips till it is smooth.
7. Add rice flour to the ghee and rub both together once again for 5 to 7 mins till it becomes shiny and smooth. Keep aside.
8. Divide dough into equal lemon-sized balls. Roll each ball into thin chapathis of 8-inch discs.
9. Place one chapati on a plate. Drop ½ to ¾ teaspoon of rice-ghee paste.
10. Smear all over the surface.
11. Place another chapati on top and smear the paste all over. Repeat till 5 such layers are stacked. You can also stop with just 3 layers.
12. Roll it like a mat from one end to the other tightly resembling a cylinder.
13. Using a sharp knife, cut across the cylinder into ¼ inch thin, round pieces. Separate and keep aside.
14. Once again roll each round piece into thin discs. Use all-purpose flour for dusting.
15. Heat oil in a deep pan. When hot, deep fry this badam puri till golden in color and crisp.
16. To make the sugar syrup, heat water in a saucepan. When it comes to a boil, add sugar and mix well.Boil till the sugar syrup reaches one string consistency. Mix in cardamom powder and keep aside.
17. Dip these puris in warm sugar syrup and arrange them on a plate side by side.
18. Badam Puri is ready.Garnish with powdered sugar on top and top with chopped nuts.
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Recipe
Badam Puri Recipe
Badam puri - A popular sweet of Karnataka made during Diwali and other festivals.
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Prep Time : 20 minutes mins
Cook Time : 30 minutes mins
Total Time : 50 minutes mins
Servings : 20 puris
Course : sweets
Cuisine : Indian
Author : Radhika
Ingredients
- 1 cup All purpose flour or Maida
- ½ tablespoon Almonds
- ½ teaspoon Ghee
- 1 pinch Saffron
- 1 pinch Kesar food color
- 1 pinch Salt
- Oil for deep frying
For sugar syrup:
- 1 cup Sugar
- ½ cup Water
- ½ teaspoon Cardamom powder
To make paste:
- 2 tablespoon Rice Flour
- 2 tablespoon Ghee
Instructions
Soak almonds in hot water for 10 mins.
Remove the skin and grind to a smooth paste using 2 to 3 teaspoon water.
Sieve all purpose flour without any lumps in a mixing bowl.
Add salt, saffron, kesar food color and mix well.
Make a well in the center and drop in the ground almond paste.
Add 2 tablespoon water to the mixie jar, rinse well and add the water to the bowl.
Knead into a soft dough adding more water if necessary.
In a flat plate, drop ghee and rub with finger tips till it is smooth.
Add rice flour to the ghee and rub both together for 5 to 7 mins till it becomes shiny and smooth. Keep aside.
Divide the dough into equal lemon sized balls.
Roll each ball into thin chapathis of 8 inch discs.
Place one chapathi on a plate.
Drop ½ to ¾ teaspoon of rice-ghee paste and smear all over the surface.
Place another chapathi on top and smear the paste all over.
Repeat till 5 such layers are stacked.
Roll it like a mat from one end to the other tightly resembling a cylinder.
Using a sharp knife, cut across the cylinder into ¼ inch thin, round pieces.
Once again roll each round piece into thin discs. Use all purpose flour for dusting.
Heat oil in a deep pan.
When hot, deep fry this badam puri till golden in color and crisp.
To make the sugar syrup, heat water in a sauce pan. When it comes to a boil, add sugar and mix well.
Boil till the sugar syrup reaches one string consistency, add cardamom powder and keep aside.
Dip the puris in warm sugar syrup and arrange on a plate side by side.
Badam Puri is ready.
Garnish with chopped nuts or powdered sugar sprinkled on top.
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