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.

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.

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.

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.