Badam Puri Recipe – Badam Poori Recipe

Updated on February 24, 2019

Badam Puri recipe with step by step photos.  Badam puri is a Kannada sweet recipe most popular in Karnataka made mostly during festivals like Diwali, Navratri  and for special occasion like poojas as Prasad.

This crisp Badam puri is flaky and is made with badam paste. These layered puris are then deep fried and dunked in sugar syrup just like Gulab jamuns. It is usually served with a dusting of powdered sugar on top and topped with slivered nuts.

As my mom’s neighbor is from Karnataka, I had eaten these many times during Christmas as she happens to be a Christian and this badam puri always finds a place in her list of sweets prepared during the festival.

Badam puri can be 3 layered or 5 layered according to your preference. Apart from stacking one on top of the other, single puri after smearing the paste is first folded into half and again into half resembling a triangle can also be made for deep frying.

Personally, we at home prefer to eat the puri as such after dipping them in sugar syrup without sugar dusting on top as it makes it even more sweet for our taste.

How to make badam puri with step by step photos:

1. Soak almonds in hot water for 10 mins.

2. Remove the skin and grind to a smooth paste using 2 to 3 tsp water.

3. Sieve all purpose flour without any lumps in a mixing bowl. Add salt, saffron, kesar food color and mix well.

4. Make a well in the center and drop in the ground almond paste. Add 2 tbsp water to the mixie jar, rinse well and add the water to the bowl.

5. Knead into a soft dough adding more water if necessary.

6. In a flat plate, drop ghee and rub with finger tips till it is smooth.

7. Add rice flour to the ghee and rub both together once again for 5 to 7 mins till it becomes shiny and smooth. Keep aside.

8. Divide dough into equal lemon sized balls. Roll each ball into thin chapathis of 8 inch discs.

9. Place one chapathi on a plate. Drop ½ to ¾ tsp of rice-ghee paste.

10. Smear all over the surface.

11. Place another chapathi on top and smear the paste all over. Repeat till 5 such layers are stacked. You can also stop with just 3  layers.

12. Roll it like a mat from one end to the other tightly resembling a cylinder.

13. Using a sharp knife, cut across the cylinder into ¼ inch thin, round pieces. Separate and keep aside.

14. Once again roll each round piece into thin discs. Use all purpose flour for dusting.

15. Heat oil in a deep pan. When hot, deep fry this badam puri till golden in color and crisp.

16. To make the sugar syrup, heat water in a sauce pan. When it comes to a boil, add sugar and mix well. Boil till the sugar syrup reaches one string consistency. Mix in cardamom powder and keep aside.

17. Dip these puris in warm sugar syrup and arrange on a plate side by side.

18. Badam Puri is ready. Garnish with powdered sugar on top and top with chopped nuts.

Check out other Diwali Sweet recipes like Somaas, Lavang Latika, Maa Ladoo, Rava Ladoo, Maida Burfi, Adhirasam, Badusha and Custard powder halwa.

Badam Puri recipe details below:

Print Recipe

Badam Puri Recipe

Badam puri - A popular sweet of Karnataka made during Diwali and other festivals.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: sweets

Cuisine: Indian

Servings: 20 puris

Author: Radhika

Ingredients:

• All purpose flour or Maida - 1 cup
• Almonds - 1/2 tbsp
• Ghee - 1/2 tsp
• Saffron - 1 pinch
• Kesar food color - 1 pinch
• Salt -1 pinch
• Oil - for deep frying

For sugar syrup:

• Sugar – 1 cup
• Water – ½ cup
• Cardamom powder – ½ tsp

To make paste:

• Rice Flour – 2 tbsp
• Ghee – 2 tbsp

Instructions:

• Soak almonds in hot water for 10 mins.
• Remove the skin and grind to a smooth paste using 2 to 3 tsp water.
• Sieve all purpose flour without any lumps in a mixing bowl.
• Add salt, saffron, kesar food color and mix well.
• Make a well in the center and drop in the ground almond paste.
• Add 2 tbsp water to the mixie jar, rinse well and add the water to the bowl.
• Knead into a soft dough adding more water if necessary.
• In a flat plate, drop ghee and rub with finger tips till it is smooth.
• Add rice flour to the ghee and rub both together for 5 to 7 mins till it becomes shiny and smooth. Keep aside.
• Divide the dough into equal lemon sized balls.
• Roll each ball into thin chapathis of 8 inch discs.
• Place one chapathi on a plate.
• Drop ½ to ¾ tsp of rice-ghee paste and smear all over the surface.
• Place another chapathi on top and smear the paste all over.
• Repeat till 5 such layers are stacked.
• Roll it like a mat from one end to the other tightly resembling a cylinder.
• Using a sharp knife, cut across the cylinder into ¼ inch thin, round pieces.
• Once again roll each round piece into thin discs. Use all purpose flour for dusting.
• Heat oil in a deep pan.
• When hot, deep fry this badam puri till golden in color and crisp.
• To make the sugar syrup, heat water in a sauce pan. When it comes to a boil, add sugar and mix well.
• Boil till the sugar syrup reaches one string consistency, add cardamom powder and keep aside.
• Dip the puris in warm sugar syrup and arrange on a plate side by side.
• Badam Puri is ready.
• Garnish with chopped nuts or powdered sugar sprinkled on top.