Badam Puri/Sweet Almond Puri/Badam Poori

Badam means Almonds, this nuts are very rich source of many nutrients, though they are rich in fat, they can be eaten raw. Indian cuisine are loaded with many almond based ultimate dishes. And my today's post is definitely an another tremendous sweet treat which you should surely give a try yourself at home to please your sweet tooth.These badam puri is one of my family's favourite which my grandma never fail to prepare during Diwali festivals. Easy to prepare, this sweet badam puri calls for simple ingredients. Almond paste is added to maida, rice flour to form a soft dough, hence this sweet dish is called Badam puris. These triangular puris fried in medium flame drenched in sugar syrup makes this ultimate Badam puri.

The best part of this Badam puri aka Almond pastries is no stuffing is needed and the addition of almond paste added to the maida-rice flour dough gives a different texture to this fantastic sweet. This sweet is well known in Karnataka and this sweet is prepared especially during festivals. Since Pondicherry cuisine is a medley of various cuisine, these badam puri might have travelled from Karnataka to Pondicherry. Usually decorated with some coconut flakes or chopped nuts, this almond puri can be served without any topping as well. Am running this week's blogging marathon with Kid's delight - Family recpes as theme, and this badam puri is my kid's favourite, obviously how can i resist to post this fantastic sweet.

1cup All Purpose Flour/Maida
1/4cup Almond Paste
1/2cup Rice Flour
Few Saffron strands
1/2tsp Cardamom powder
1+1/2cups Sugar
4tbsp Ghee
Cloves (as per need)

Take the all purpose flour,rice flour and almond paste in a bowl and knead into a stiff dough using enough water.

Cover the dough with a damp kitchen towel and let it sit for 15 minutes. Divide into 12 balls.

Heat half a cup of water in a pan and add saffron, cardamom powder and sugar. Cook in medium flame to make a one-string sugar syrup.

Meanwhile roll the small balls to round puris, apply the ghee on each puri and fold it to form half moon shaped puris.

Apply the ghee again to the half moon shaped puri and fold again to make triangle shaped puris. Place a clove in the middle.

Heat oil in a kadai and deep fry the puris on medium heat until they turns golden brown.

Drop immediately the puris to the sugar syrup and let it for 10 mins in the sugar syrup.

Remove and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76.