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Badam Puri Recipe

Written by on January 22, 2024

An authentic and traditional south Indian dessert recipe made with plain flour, almonds and sugar syrup. the recipe is a delicacy from the south state of Karnataka but has become a south Indian sensational sweet recipe.

For badam paste:
  • 15 badam/almond
  • 1 cup hot waterfor soaking
  • ¼ cup water

for puri:

  •  cup maida / plain flour
  • 2 tbsp rava / semolina/sujifine
  • ¼ tsp baking powder
  • 1 tsp sugar
  • ¼ tsp salt
  • 2 tbsp ghee / clarified butter
  • ¼ cup milk
  • 11 clove / lavang
  • oil for frying

for sugar syrup:

  • 1 cup sugar
  • ½ cup water
  • few thread saffron / kesar
  • few drops lemon juice
  • ¼ tsp cardamom powder
  • firstly, to prepare badam paste, soak 15 badam in 1 cup hot water for 30 minutes.
  • peel the skin of the badam and transfer it to the blender.
  • blend to smooth paste adding ¼ cup water. keep aside.
  • in a large bowl take 1½ cup maida, 2 tbsp rava, ¼ tsp baking powder, 1 tsp sugar and ¼ tsp salt. mix well.
  • now add 2 tbsp ghee and crumble and mix well making sure to form a moist flour.
  • Furthermore, add prepared badam paste and ¼ cup milk.
  • knead the dough well-adding milk if required.
  • knead to a smooth and tight dough.
  • grease oil, cover and rest for 10 minutes.

sugar syrup preparation:

  • firstly, in a large vessel take 1 cup sugar, ½ cup water and few thread saffron.
  • mix well until the sugar dissolves.
  • boil for 3 minutes or until sugar syrup attains 1 string consistency.
  • add a few drops of lemon juice and ¼ tsp cardamom powder.
  • mix well, cover and keep sugar syrup aside.
badam puri preparation:
  • knead the dough again making sure the dough is smooth.
  • pinch a ball-sized dough and grease it with oil.
  • roll gently to slightly thick
  • spread ¼ tsp ghee and fold half. again spread ghee and fold the triangle.
  • roll gently to flatten the layers.
  • prick a lavang making sure all layers are intact.
  • drop the badam puri in medium hot oil.
  • fry on low flame stirring occasionally for 15 minutes.
  • keeping the flame on low fry until the puri turns golden and crisp.
  • drain off the puri taking off excess oil.
  • drop the puri into warm sugar syrup dipping it completely.
  • allow it to soak for 3 minutes or if you prefer more sweetness then soak for 10 minutes.
  • finally, enjoy badam puri topped with coconut and badam milk.
Source: Hebbers Kitchen

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