Badam Puri

Ingredients:

For badam paste:

15 badam / almond

1 cup hot water (for soaking)

¼ cup water

For puri:

1½ cup maida / plain flour

2 tbsp rava / semolina / suji (fine)

¼ tsp baking powder

1 tsp sugar

¼ tsp salt

2 tbsp ghee / clarified butter

¼ cup milk

oil for frying

For sugar syrup:

1 cup sugar

½ cup water

few thread saffron / kesar

few drops lemon juice

¼ tsp cardamom powder

Method:

Prepare badam paste: soak 15 badam in 1 cup hot water for 30 minutes. Eel the skin of badam and transfer 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.

Further, 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:

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 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 with oil. 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.

Fry the badam puri in medium hot oil until the puri turns golden and crisp.

Drain the puri taking off excess oil.

Drop the puri into warm sugar syrup dipping it completely.

Allow it soak for 3 minutes or if you prefer more sweetness then soak for 10 minutes.

Take them out and dry.

Garnish with powdered pistachio while they are still wet.