Ingredients

• 3 cups - plain flour
• 1/2 cup - almonds, powdered finely
• 1/2 cup - ghee or butter
• 1/4 tsp - salt
• For garnishing:
• 1 tbsp - almonds, slivered
• 1 tbsp - pistachios, slivered
• 1/4 tsp - cardamom granules, crushed coarsely
• 15 to 20 - saffron strands
• For syrup:
• 1.5 cup - sugar
• 1 cup - water
• 1/2 tsp - saffron strands
• 1/2 tsp - cardamom powder
• 1 tbsp - milk
• Other ingredients:
• Ghee - to deep fry

How to Make Sweet Badam Puri

• Mix flour and salt in a large bowl.
• Rub with ghee, till well blended.
• Add enough water, to make a smooth dough.
• Knead on a clean surface, for 4 to 5 minutes.
• Cover with a moist cloth and keep aside for 20 to 30 minutes.
• Divide into small portions, like ping pong balls.
• Take one ball and roll it into a circle, 5.5 cm in diameter.
• Apply a little ghee on the side facing up.
• Sprinkle some powdered almonds all over.
• Fold into half, press lightly, and again fold, to form a triangle.
• Press gently, inserting a clove in the centre, if desired.
• Repeat with the rest of the dough. Deep fry the puris and keep aside.
• For syrup:
• Boil water and sugar, in a deep vessel.
• Add milk, and simmer, till the curdled scum is collected on top.
• When the syrup is slightly sticky to touch on the spoon, take off from fire.
• Strain with a metallic strainer or a moistened muslin cloth.
• Return to boil, for a minute, stirring in cardamom powder and saffron.
• Dip the badam puris, one by one, for 30 seconds or so.
• Allow excess syrup to drain in a perforated container.
• Arrange all the drained puris on a serving dish.
• Sprinkle almonds, pistachios, cardamom and saffron decoratively.