Wednesday, October 2, 2013

Badam Puri

I am not a big fan of making sweets at home.. then I had to do something for a themed cooking event of my group. .I first thought I will make "Hayagreeva" or "sapatha" as they are very very easy to make.. but before I could decide and start cooking after coming home.. my friends had already signed up for these...

Then my MIL suggested Badam puri.. This is the first time I have prepared sugar syrup all by myself.. (pretty happy with how this turned out :) )

You need
Maida - 2 cup
Ghee - 1/4 cup
Turmeric - 1 tsp
Baking powder - 1/4 tsp
Salt - 1 pinch
Cardamom powder - 1 pinch
Badam slivers - for garnish
Oil for deep frying
Water

For the sugar syrup
Sugar - 1 cup
Water - 1 cup




Method:
In a bowl mix Ghee, salt, turmeric powder mix with a spoon till it becomes a paste
Add this to the maida and mix it well with your fingers
Add little water and make a dough (like poori dough)
Knead for atleast 10 mins to take the air out of the dough.
Keep aside for 10 mins.

In the mean time prepare your sugar syrup. In a thick bottomed pan add the water,sugar and cardamom powder.
Heat on a medium flame for about 8 - 10 mins (till the sugar syrup attains almost 1 thread consistency)
Switch off the flame.

Make small lemon sized balls of the dough and roll out into a circle
Spread a very little amount of ghee and fold it first into half and then again into half
slightly press it and using the rolling roll out a little so that the layers are held together

Heat oil and fry one by one in medium flame till golden brown
Drain excess oil by spreading it on the kitchen towel
Drop the puris into the sugar syrup
Let it sit in the syrup for 5 - 6 mins (turn over once). Remove them in the order they were dropped in and spread them on s dry plate
Let it sit for 2 - 3 mins and serve them :)

How to do the round ones in the pic below:



Make a little bigger ball of dough
Roll it out like a chapathi
spread a little ghee and little maida on the surface
Roll the chapati into a tube

Cut into 1/2 inch pieces
press the centre so that you get concentric circles. ensure the outer layer does not break out..

Deep fry as above

Tips:
This is the first time I am trying this recipe - here are my observations:
Keep the oil setting low - med else the puri will start puffing up
Do not leave the syrup to sit long it will start solidifying.
Knead the dough well to ensure you get a smooth dough

Linking this to the following events: Traditional recipies @Jiya's masterminded by Pari and Kids Delight Potluck party

 

6 comments:

Priya Suresh said...

Love to finish some rite now,irresistible and seriously tempting badam puri.

Priya Anandakumar said...

VEry tempting and super delicious badam puri dear, love it mouthwatering, wish I could grab them...

R said...

looks really delicious!

LG said...

yappa..sakkath temptingagi ide. Sooper!

Jillu said...

Tht looks really yummy....Thanks for linking it up fo rthe event... Looking for some more traditional recipes... Thanks....

Shree Rao said...

Thank you ladies.. :)