An authentic and traditional south indian dessert recipe made with plain flour, fine semolina, almond paste 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 chiroti recipe, yet has a unique flavour and taste of its own.
🎇🪔Shubh Deepawali wishes to everyone 🪔🎇
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Ingredients:
· All-purpose flour (Maida) – 1/2 Kg
· Fine Rava (semolina) – 1 cup
. Badam paste – 4 tbsp ( made from 25-30 almonds)
· Ghee – 3 tbsp
. Cardamom powder – ¼ tsp
. Baking soda - 2 pinches
· Salt – ¼ tsp
. Food colour (optional)
· Water
· Melted Ghee for spreading on the puri
· Oil for frying
. Cloves - 40-45
For Sugar syrup:
· Sugar – 5 cups
· Water – 2 cups
· Lemon juice – ¼ spoon
· Cardamom powder – ¼ spoon
· Saffron (optional)
Method:
Firstly, to prepare badam paste, soak almonds in hot water for 1-2 hours.
Peel the skin of badam and transfer to the blender. Blend to smooth paste adding little water. keep it aside.
In a large bowl take maida, fine rava, food colour, cardamom powder, baking soda and salt. Mix well.
Now add ghee and crumble and mix well making sure to form a moist flour.
Now add the prepared badam paste and water. Knead the dough well.
Knead to a smooth and tight dough. Cover and rest for 10 minutes.
For sugar syrup:
In a large vessel take sugar and water. Mix well until the sugar dissolves.
Boil for 3 minutes or until sugar syrup attains 2 string consistency.
Add few drops of lemon juice, cardamom powder and few saffron strands.
Mix well, cover and keep sugar syrup aside.
For badam puri:
knead the dough again making sure the dough is smooth.p
Take a small ball sized dough, roll gently to slightly thick puri.
Spread ghee and fold half. again spread ghee and fold triangle.
Press the three corners and roll gently to flatten the layers.
Prick a lavang making sure all layers are intact.
Drop the badam puri in medium hot oil. Fry on low flame stirring occasionally.
Keeping the flame on low fry until the puri turns golden and crisp.
Drain off the puri taking off excess oil.
Now drop these in sugar syrup, let it be in syrup for 3-4 mins.
Later put it in a plate, excess sugar syrup will drain out.
Once completely cooled store it in an air tight container.
*** Cups in my recipe refers to measuring glass or Vati you have at home weighing approx. 100 gms.
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