Badam Puri

INGREDIENTS

FOR THE PURIS: 

• 10 to 15 almonds 
• 1¼ cups refined flour (maida) 
• 2 tablespoons semolina (rawa) 
• >> Milk for kneading 
• A pinch of baking powder 
• A pinch of salt 
• 1 teaspoon sugar 
• 7 to 8 cloves 
• 2 tablespoons ghee 
• Cooking oil to deep-fry 

FOR THE SUGAR SYRUP: 

• 1 cup sugar 
• ½ cup water 
• Some saffron strands 
• ¼ teaspoon cardamom powder 
• 1 teaspoon lemon juice 

METHOD

• Soak the almonds in warm water for half an hour. Then peel them. 
• In a blender, add the peeled almonds and some water. Grind to a smooth paste. 
• In a bowl, add the almond paste, refined flour, semolina, baking powder, salt and sugar. 
• Heat some ghee, add it to the almond mixture and mix everything. Knead the dough with milk and let it rest for 10 minutes. 
• Meanwhile, in a thick-bottomed pan, add all the syrup ingredients. 
• Let the sugar dissolve and cook the syrup till you get 1-string consistency. This takes around 7 to 8 minutes. 
• Turn the heat off and let the syrup cool down. 
• Take a small piece of dough and roll it into a thick puri. Grease it with ghee and fold it to form a semicircle. Grease it again and fold it one more time to form a triangle. 
• Roll it gently or press it down. 
• Put a clove in the middle of the triangular puri through all the layers. 
• Make all the puris using the same technique. 
• In a kadhai, add cooking oil to deep-fry the puris. 
• Once the oil is hot, add the puris one by one. 
• Fry on a low flame so all the layers are cooked. 
• Add all the puris to the sugar syrup and keep them in the syrup for 15 to 20 minutes. 
• Drain the puris and serve cold. 

Warning: Ask a parent or adult to help with these recipes.