SOAK - 30 MINUTES
firstly, to prepare badam paste, soak 15 badam in 1 cup hot water for 30 minutes.
peel the skin of badam and transfer to the blender.
BLEND - SMOOTH PASTE
blend to smooth paste adding ¼ cup water. keep aside
MAIDA - 1.5 CUP
in a large bowl take 1½ cup maida, 2 tbsp rava, ¼ tsp baking powder, 1 tsp sugar and ¼ tsp salt. mix well.
GHEE - 2 TBSP
now add 2 tbsp ghee and crumble and mix well making sure to form a moist flour.
MILK - 1/4 CUP
further, add prepared badam paste and ¼ cup milk.
MILK AS REQUIRED
knead the dough well-adding milk if required.
knead to a smooth and tight dough.
GREASE - 10 MINUTES
grease oil, cover and rest for 10 minutes.
SUGAR - 1 CUP
firstly, in a large vessel take 1 cup sugar, ½ cup water and few thread saffron.
mix well until the sugar dissolves
BOIL - 3 MINUTES
boil for 3 minutes or until sugar syrup attains 1 string consistency.
add few drops of lemon juice and ¼ tsp cardamom powder.
COVER & KEEP ASIDE
mix well, cover and keep sugar syrup aside
knead the dough again making sure the dough is smooth
SMALL BALL SIZED
now add 1 cup icing sugar, 1 cup cocoa powder pinch a ball sized dough and grease with oil1 tsp vanilla extract
roll gently to slightly thick puri.
spread ¼ tsp ghee and fold half. again spread ghee and fold triangle.
roll gently to flatten the layers.
CLOVE - INSERT
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 or 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 TO SOAK
allow it soak for 3 minutes or if you prefer more sweetness then soak for 10 minutes.
READY TO EAT
finally, enjoy badam puri topped with coconut and badam milk.