Badam Puri | how to make badam puri
Written by Jayashree
Published on August 12, 2020

Badam Puri is a delicious festive sweet from South India. Triangular shaped, deep-fried and dunked in sugar syrup, they are crispy and flaky, ideal for any celebration.

Badam Puri, a paste of almonds is mixed in the dough. This gives a good taste and hence the name.

Gowri-Ganesha festival is celebrated in a fortnight. It is celebrated a day prior to Ganesha festival. It is the worship of Goddess Gowri, mother of Lord Ganesha. You can make badam puri recipe for the festivities. For the Ganesha festival, Modak,   Kadabu and Pancha kajjaya is usually prepared.

Other sweet delicacies that I have on my blog are Rawa Kesari with jaggery , Til Poli, Palkova, Ragi Halbai, Ashgourd Halwa, Khaja

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The ingredients that you need are:

Measurement used : 1 cup =250 ml

  • 1.5 cup maida
  • 2 tbsp semolina
  • 1 tsp sugar
  • 1/4 tsp baking powder
  • pinch of salt
  • 2 tbsp ghee
  • 1/4 cup milk
  • oil for frying
  • 15 almonds
for the sugar syrup
  • 1 cup sugar
  • 1/4 cup water
  • 4 cardamom powdered
  • a few strands saffron
Other ingredients:
  • little ghee for smearing
  • maida for dusting
  • cloves for decorating

Method:

  1. Soak the almonds in a cup of hot water for half an hour.
  2. Peel the skin and make it into a paste. You can use the same water for grinding.
  3. Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Keep it aside.
  4. In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.
  5. Add milk and make it to a firm dough.
  6. Cover with a damp cloth and keep it aside for 15 minutes.
  7. Make into small balls.Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
  8. Make a couple more with the remaining dough.
  9. Heat oil in a pan.
  10. Once the oil heat, slowly add a couple of them into the oil and deep fry till golden brown.
  11. Remove in a plate with tissue paper and keep them aside.
  12. After sometime, put them in the sugar syrup, turn the other side and keep in a plate.
  13. Repeat for the rest of the dough.
  14. Desiccated coconut with sugar, only castor sugar or just desiccated  coconut may be sprinkled over them.

Take a tip:

  • Addition of almond paste is a pre-requisite. Do not skip it.
  • Mix the flour well with fingers. Then add milk to form a dough.
  • Use more milk if needed
Badam Puri
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Badam Puri

Badam Puri is a crispy and flaky sweet delicacy fromSouth India.
Course sweets
Cuisine karnataka
Keyword badam puri, badam puri recipe, festive time, gowri ganesha, gujarati sweets, south indian sweets

Ingredients

  • 1.5 cup maida
  • 2 tbsp semolina
  • 1 tsp sugar
  • 1/4 tsp baking powder
  • pinch of salt
  • 2 tbsp ghee
  • 1/4 cup milk
  • oil for frying
  • 15 almonds
  • for the sugar syrup
  • 1 cup sugar
  • 1/4 cup water
  • 4 cardamom powdered
  • a few strands saffron
  • Other ingredients:
  • little ghee
  • maida for dusting
  • cloves for decorating

Instructions

  1. Soak the almonds in a cup of hot water for half an hour
  2. Peel the skin and make it into a paste. You can use the same water for grinding.
  3. Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Put it aside.
  4. In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.

  5. Add milk and make it to a firm dough.
  6. Cover with a damp cloth and keep it aside for 15 minutes.
  7. Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
  8. Make a couple more with the remaining dough.
  9. Heat oil in a pan.
  10. Once the oil heat, slowly add them into the oil and deep fry till golden brown.
  11. Remove and keep them aside.
  12. After sometime, put them in the sugar syrup, turn the other side and remove in a plate.
  13. Repeat for the rest of the dough.
  14. Desiccated coconut with sugar, only castor sugar or just desiccated  coconut may be sprinkled over them.

 

A few festive sweets from my co-bloggers : Gujarati Mohantal, twist to Zarda Paulao is  Aloo Zarda, Bengali Misti Goja, Mathur ki Peda from North India, Kolkata’s  Kesar Rasgolla

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Badam Puri
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Badam Puri

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12 Comments

  1. Shobha Keshwani

    Badam puris look very delicious. I love such traditional sweets specially made for festive season.

    Reply
    • priya vj

      I have always wondered why it is Called Badam puri and now your recipe clears the mystery. I love this sweet with the mild crunch the puris retain even after soaking in sugar syrup

      Reply
  2. themadscientistskitchen

    Wow these badam puri sound extremely delicious. I love the fact that we need few almonds. I hoard them 😀

    Reply
    • Amrita

      These crispy and flaky badam puris are just perfect for any festivals. They look delicious

      Reply
  3. Mina Joshi

    I love these crispy sweet puris. My mum used to make these for Diwali but I didn’t remember the full recipe. I can’t wait to make these soon.

    Reply
  4. mayurisjikoni

    What a wonderful sweet treat, crispy and delicious looking badam puri. Perfect for the upcoming festivities.

    Reply
  5. Padma

    These badam puri sounds extremely delicious and crispy. Perfect for the upcoming festive season!!

    Reply
  6. Jolly

    These badam puri looks flaky , crispy and super delicious. Perfect for the festive season!!

    Reply
  7. priyavaasu

    badam puri looks very delicious, seeing the picture i mistook them to labong lathika, a tempting treat and a wonderful festive recipe!

    Reply
  8. FoodTrails

    Ohh I love it .. and these look so crispy and perfectly made.. perfect snack for festivals or for chai time..

    Reply
  9. Preethicuisine

    Badam puri looks so crisp and crunchy. Absolutely irresistible.Beautifully explained . I am tempted to make them soon.

    Reply

Appreciate all your comments.

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