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.