badam puri recipe | badam poori | badam puri sweet (2024)

badam puri recipe | badam poori | badam puri sweet with detailed photo and video recipe. an authentic and traditional south indian dessert recipe made with plain flour, almonds and sugar syrup. the recipe is a delicacy from the south state of karnataka but has become a south indian sensational sweet recipe. the texture and taste almost resemble the badusha or balushahi recipe, yet has a unique flavour and taste of its own.

badam puri recipe | badam poori | badam puri with sweet step by step photo and video recipe. there are few south indian desserts or sweets which mainly falls under the payasam or barfi category. these are generally made for occasions and celebration feast which are typically served after the heavy meal. one such popular south indian or particularly karanataka cuisine recipe is badam puri recipe known for its crips and flaky texture.

as i mentioned earlier, the texture and taste of this badam puri recipe is very similar to the badusha recipe. the only striking differences are the use of almond paste and more importantly the shape of badam poori. basically, the badam paste is added directly to the plain flour dough and hence the name for this recipe. adding almond paste directly to the dough adds nice flavour and taste. in addition, the shape of this sweet is completely different and is done by folding the layers to a cone or triangle. also, it is then later tucked in with clove which then internally adds its own flavour to the sweet. to be honest the entire procedure can be cumbersome but still a worth try.

furthermore, some additional tips, suggestions, variations for this badam puri recipe. firstly, the dough has to be kneaded properly and also smoothly. also once the dough is prepared it is better rested before it is shaped and deep-fried. secondly, the sugar syrup has to be one string consistency and has to be stopped crystallising by adding lemon juice. as an alternative to sugar syrup you can also use jaggery syrup for the same purpose. lastly, deep fry these puris on a low to medium flame to cook it evenly. also, do not dip them immediately directly from the frying pan. however, it has to be still warm before dipping it.

finally, i request you to check my other indian sweet recipes collection with this post of badam puri recipe. it mainly includes recipes like aate ki barfi, mango burfi, kesar burfi, kaju katli, coconut burfi, pista badam barfi, coconut barfi with milkmaid, carrot burfi, milk powder burfi, besan burfi. in addition, to these, i would like to highlight my other detailed recipes collection like,

• dessert recipes collection
• snacks recipes collection
• breakfast recipes collection

badam puri video recipe:

recipe card for badam poori recipe:

how to make badam puri with step by step photo:

badam puri dough preparation:

1. firstly, to prepare badam paste, soak 15 badam in 1 cup hot water for 30 minutes.
   
2. peel the skin of badam and transfer to the blender.
   
3. blend to smooth paste adding ¼ cup water. keep aside.
   
4. in a large bowl take1½ cup maida, 2 tbsp rava, ¼ tsp baking powder, 1 tsp sugar and ¼ tsp salt. mix well.
   
5. now add2 tbsp ghee and crumble and mix well making sure to form a moist flour.
   
6. further, add prepared badam paste and ¼ cup milk.
   
7. knead the dough well-adding milk if required.
   
8. knead to a smooth and tight dough.
   
9. grease oil, cover and rest for 10 minutes.
   

sugar syrup preparation:

1. firstly, in a large vessel take 1 cup sugar, ½ cup water and few thread saffron.
   
2. mix well until the sugar dissolves.
   
3. boil for 3 minutes or until sugar syrup attains 1 string consistency.
   
4. add few drops of lemon juice and ¼ tsp cardamom powder.
   
5. mix well, cover and keep sugar syrup aside.
   

badam puri preparation:

1. knead the dough again making sure the dough is smooth.
   
2. pinch a ball sized dough and grease with oil.
   
3. roll gently to slightly thick puri.
   
4. spread ¼ tsp ghee and fold half. again spread ghee and fold triangle.
   
5. roll gently to flatten the layers.
   
6. prick a lavang making sure all layers are intact.
   
7. drop the badam puri in medium hot oil.
   
8. fry on low flame stirring occasionally for 15 minutes or until the puri turns golden and crisp.
   
9. drain off the puri taking off excess oil.
   
10. drop the puri into warm sugar syrup dipping it completely.
    
11. allow it soak for 3 minutes or if you prefer more sweetness then soak for 10 minutes.
    
12. finally, enjoy badam puri topped with coconut and badam milk.
    

notes:

• firstly, adding badam paste to the dough enhances the flavour.
• also, do not over soak puri in sugar syrup as it turns soggy.
• additionally, fry on low flame to get flaky layers.
• finally, badam puri recipe tastes great when prepared flaky and juicy.