Badam Puri Recipe | Badam Puri | Badam Puri Sweet with detailed photo and video recipe. An authentic and traditional South Indian dessert recipe made with plain flour, almonds, and sugar syrup. The recipe is a delicacy from the southern state of Karnataka, but has become a sensational sweet recipe in South India. The texture and taste almost resemble those of the badusha or balushahi recipe, yet it has a unique flavour of its own.
Badam Puri Recipe | Badam Puri | Badam Puri Sweet with sweet step-by-step photo and video recipe. There are a few South Indian desserts or sweets that mainly fall under the payasam or barfi category. These are typically made for occasions and celebrations, and are served after a heavy meal. One such popular South Indian, particularly Karnataka, cuisine recipe is the badam puri, known for its crisp, flaky texture.
As I mentioned earlier, the texture and taste of this badam puri recipe are very similar to the badusha recipe. The only striking differences are the use of almond paste and, more importantly, the shape of badam poori. Basically, the badam paste is added directly to the plain flour dough, hence the name of this recipe. Adding almond paste directly to the dough adds nice flavour and taste. In addition, the shape of this sweet is completely different, achieved by folding the layers into a cone or triangle. Also, it is later tucked in with clove, which adds its own flavour to the sweet. To be honest, the entire procedure can be cumbersome, but it’s still worth trying.
Furthermore, some additional tips, suggestions, and variations for this badam puri recipe. Firstly, the dough has to be kneaded properly and also smoothly. Also, once the dough is prepared, it is better to rest before shaping and deep-frying. Secondly, the sugar syrup must be of one-string consistency and must be prevented from crystallising by adding lemon juice. As an alternative to sugar syrup, you can also use jaggery syrup for the same purpose. Lastly, deep-fry these puris on a low-to-medium flame to cook them evenly. Also, do not dip them immediately from the frying pan. However, it has to be still warm before dipping it.
Finally, I request you to check my other Indian Sweet Recipes Collection with this post of badam puri recipe. It mainly includes recipes like aate ki barfi, mango burfi, kesar burfi, kaju katli, coconut burfi, pista badam barfi, coconut barfi with milkmaid, carrot burfi, milk powder burfi, and besan burfi. In addition to these, I would like to highlight my other detailed recipe collection, like
About Badam Puri Sweet
The traditional Badam Puri recipe stands as an important dessert in the collection of South Indian traditional sweets. The dessert serves as a basic sweet that many families prepare for festive occasions. The dessert features an exterior which combines flaky and crunchy elements to create a fulfilling eating experience. The golden puri is coated with a delicious sugar syrup, which provides both sweetness and a shiny appearance. The sweet features an unusual triangular design, making it different from other desserts. Cooks traditionally create triangular shapes by folding dough and securing it with cloves. The clove weaves through the dough layers, maintaining its structural integrity throughout the cooking process. The recipe provides appropriate options for both intimate gatherings and major festive events. Families take pride in serving this dessert during their festive celebrations and important family occasions.
Badam Puri also appears frequently during major festivals across South India. Many households prepare it during Diwali, Ganesh Chaturthi, and Krishna Janmashtami celebrations. The dough requires plain flour and almond flour to create a snack that can be deep-fried into a crisp texture. The fried puris create visually appealing layers that turn into a golden, flaky texture. The sweets must be dipped in sugar syrup so they can absorb the sweet flavour. The syrup coating enhances the flavour and aroma of the almonds. Its long shelf life, together with its easy storage, makes this product another benefit. The crunchiness remains unchanged for two weeks when the product is stored properly. The sweet maintains its delicious taste and fresh quality for several days after production.
Fun Fact:
In many traditional homes, cloves used to pin the Badam Puri are later eaten with the sweet because they add a subtle aromatic flavour.
Chef Tips for Badam Puri
These tips help you achieve flaky layers, a crisp texture, and a perfect sugar-syrup coating.
- Almond Flour: Blend soaked almonds into a smooth paste or fine flour to add rich flavour and texture to the dough.
- Resting: Allow the dough to rest so the gluten relaxes and the puris fry evenly with crisp layers.
- Shaping: Shape the dough into neat triangles and secure them with cloves to hold the layers during frying.
- Frying: Maintain a steady oil temperature so the puris cook slowly and turn evenly golden and crunchy.
- Soaking: Briefly soak the fried puris in warm sugar syrup so they absorb the sweetness without losing crispness.
FAQs
- Why does Badam Puri become soft after frying?
Moisture in the dough or over-soaking in sugar syrup can reduce the crisp texture of the puri. - What heat level works best for frying Badam Puri?
Maintain medium heat so the puris cook evenly and develop a golden, crunchy layer. - Why do cooks use cloves while shaping Badam Puri?
Cloves secure the folded triangular layers and keep the shape intact during frying. - What consistency should the sugar syrup have for Badam Puri?
Prepare a light one-string sugar syrup so the puris absorb sweetness without turning soggy. - How long can Badam Puri stay fresh after preparation?
Store the sweet in an airtight container at room temperature, and it remains crisp for up to two weeks.
Video Recipe
Recipe Card for Badam Puri
Badam Puri Recipe | Badam Poori Sweet
Ingredients
For dough:
- 20 badam / almonds
- 2 cup maida
- 2 tbsp rava, fine
- ½ tsp turmeric
- ½ tsp salt
- 3 tbsp ghee, hot
- water, for kneading
For sugar syrup:
- 2 cup sugar
- 1 cup water
- few saffron
- pinch saffron food colour
- ½ tsp cardamom powder
- 1 tsp lemon juice
Instructions
Prepare the badam paste
- Take 20 almonds in a bowl and soak them in hot water for 10 minutes.
- Peel off the skin and transfer the almonds to a mixer jar.
- Add a little water and grind to a smooth almond paste. Keep aside.
Prepare the dough
- In a large bowl, take 2 cup maida, 2 tbsp fine rava, ½ tsp turmeric, and ½ tsp salt. Mix well.
- Add 3 tbsp hot ghee and crumble the flour mixture well using your fingers.
- Check the texture by pressing the flour in your palm. It should hold its shape slightly.
- Now add the prepared badam paste and mix well.
- Add water as required and knead into a soft dough. You can also use milk instead of water for a richer flavour.
- Grease the dough with a little oil, cover, and let it rest for 30 minutes.
Make the sugar syrup
- In a pan, take 2 cup sugar, 1 cup water, few saffron, and pinch of food colour. Mix well.
- Boil the mixture until it reaches 1-string consistency. This helps the puri stay flaky for longer.
- Add cardamom powder and 1 tsp of lemon juice. Mix well. The lemon juice helps prevent the sugar syrup from crystallising. Keep the syrup warm.
Shaping, frying and soaking the badam puri
- After the dough has rested, pinch out a small ball-sized portion.
- Roll it out like a small poori.
- Fold it into a triangle and press the edges gently.
- Flatten it slightly, leaving one side a little loose.
- Insert a clove to pin the fold so the layers open beautifully while frying.
- Once the oil is hot, keep the flame on low and carefully drop the shaped puri into the oil.
- Deep fry on low flame until the puri turns golden, crisp, and flaky.
- Remove from the oil and drain excess oil.
- Immediately dip the fried badam puri into the warm 1-string sugar syrup.
- Let it soak for about 5 minutes so the syrup is absorbed well.
- Badam Puri is now ready to serve.
- Enjoy this flaky, crispy, and syrup-coated Badam Puri Recipe.
Nutrition
How to Make Badam Puri with Step-by-step Photos
Prepare the badam paste
- Take 20 almonds in a bowl and soak them in hot water for 10 minutes.
- Peel off the skin and transfer the almonds to a mixer jar.
- Add a little water and grind to a smooth almond paste. Keep aside.
Prepare the dough
- In a large bowl, take 2 cup maida, 2 tbsp fine rava, ½ tsp turmeric, and ½ tsp salt. Mix well.
- Add 3 tbsp hot ghee and crumble the flour mixture well using your fingers.
- Check the texture by pressing the flour in your palm. It should hold its shape slightly.
- Now add the prepared badam paste and mix well.
- Add water as required and knead into a soft dough. You can also use milk instead of water for a richer flavour.
- Grease the dough with a little oil, cover, and let it rest for 30 minutes.
Make the sugar syrup
- In a pan, take 2 cup sugar, 1 cup water, few saffron, and pinch of food colour. Mix well.
- Boil the mixture until it reaches 1-string consistency. This helps the puri stay flaky for longer.
- Add cardamom powder and 1 tsp of lemon juice. Mix well. The lemon juice helps prevent the sugar syrup from crystallising. Keep the syrup warm.
Shaping, frying and soaking the badam puri
- After the dough has rested, pinch out a small ball-sized portion.
- Roll it out like a small poori. Fold it into a triangle and press the edges gently.
- Flatten it slightly, leaving one side a little loose.
- Insert a clove to pin the fold so the layers open beautifully while frying.
- Once the oil is hot, keep the flame on low and carefully drop the shaped puri into the oil.
- Deep-fry on a low flame until the puri turns golden, crisp, and flaky.
- Remove from the oil and drain excess oil.
- Immediately dip the fried badam puri into the warm 1-string sugar syrup.
- Let it soak for about 5 minutes so the syrup is absorbed well.
- Badam Puri is now ready to serve. Enjoy this flaky, crispy, and syrup-coated Badam Puri Recipe.
Notes
- Firstly, knead the dough well. Else the puri will not be flaky.
- Also, adding badam paste to the dough enhances the flavour.
- Additionally, fry on a low flame to achieve flaky layers in the puri.
- Finally, Badam Puri Recipe tastes great when prepared flaky and juicy.