Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (2024)

Published: · Modified: by Radhika · This post may contain affiliate links · 3 Comments

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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 occasions like poojas as Prasad.

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (1)

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.

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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 there many times during Christmas.

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.

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (2)

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 sweeter for our taste.

Ingredients

For the pastry - All purpose flour or maida, almonds, ghee saffron, kesar food color, salt & oil for deep frying

For the Sugar Syrup - Sugar, water & cardamom powder

For the paste - Rice flour & ghee

Instructions

To make Badam Puri,

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (3)

1. Soak almonds in hot water for 10 mins.

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

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

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (4)

4. Make a well in the center and drop in the ground almond paste. Add 2 tablespoon 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.On a flat plate, drop ghee and rub with fingertips till it is smooth.

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (5)

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.

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (6)

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

10. Smear all over the surface.

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

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (7)

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.

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (8)

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 saucepan. 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 them on a plate side by side.

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

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (9)
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Recipe

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (14)

Badam Puri Recipe

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

Print Recipe Pin Recipe

Prep Time : 20 minutes mins

Cook Time : 30 minutes mins

Total Time : 50 minutes mins

Servings : 20 puris

Course : sweets

Cuisine : Indian

Author : Radhika

Ingredients

  • 1 cup All purpose flour or Maida
  • ½ tablespoon Almonds
  • ½ teaspoon Ghee
  • 1 pinch Saffron
  • 1 pinch Kesar food color
  • 1 pinch Salt
  • Oil for deep frying

For sugar syrup:

  • 1 cup Sugar
  • ½ cup Water
  • ½ teaspoon Cardamom powder

To make paste:

  • 2 tablespoon Rice Flour
  • 2 tablespoon Ghee

Instructions

  • Soak almonds in hot water for 10 mins.

  • Remove the skin and grind to a smooth paste using 2 to 3 teaspoon 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 tablespoon 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 teaspoon 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.

Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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Badam Puri Recipe - Badam Poori Recipe - Tickling Palates (2024)

FAQs

Badam Puri Recipe - Badam Poori Recipe - Tickling Palates? ›

as i mentioned earlier, the texture and taste of this badam puri recipe is very similar to the badusha recipe. the only striking differences are the use of almond paste and more importantly the shape of badam poori.

What is the difference between Badusha and Badam Puri? ›

as i mentioned earlier, the texture and taste of this badam puri recipe is very similar to the badusha recipe. the only striking differences are the use of almond paste and more importantly the shape of badam poori.

What is the shelf life of Badam Puri? ›

The shelf life of Badam Puri is 15 days.

What is badam Patisa? ›

Badam Patisa is the combination of desi ghee and besan. Om Sweets is very popular among its customers, and we owe this success to our relentless drive to maintain high quality and our passion for customer satisfaction.

What is Badusha made of? ›

Badusha is a traditional Indian sweet made with All purpose flour (maida), ghee and coated in sugar syrup. Learn how to make flaky inside, soft badusha with quick video recipe and step by step pictures. It is also popularly called Balushahi.

How many almonds to eat per day? ›

For most adults, a serving of 20 to 23 almonds is sufficient each day. These findings show that people may require different serving sizes depending on their needs and other factors. However, the range is totally different when it comes to children.

Can we use expired Badam? ›

Rancid oil makes the stale almonds taste bad. Spoiled almonds aren't poisonous, but the fats are no longer beneficial. It is possible that rancid fat could contribute to chronic health problems if consumed often. 3 So when the almonds taste bad, it's time to throw them out.

How do you know if almonds have gone bad? ›

03/7Taste and smell

If the almonds smell musty or rancid, it could indicate spoilage.

Is balushahi and donuts same? ›

Balushahi, also called badushah, is made from flour, deep fried in clarified butter, and dipped in sugar syrup. Unlike a doughnut, balushahi is dense. A balushahi is ring-shaped, but the well in the center does not go all the way through to form a hole typical of a doughnut.

What is the difference between almonds and badam? ›

Badam has a special sweet smell, It tastes crisp and sweet, making people want to eat the next one. And almonds have a nice aroma, but they have a bitter taste, and if they're not treated they're bitter, so a lot of times they're treated, and they have a layer of salt on the surface.

What do we call badam Giri in English? ›

Badam Giri, is more commonly known as California Almond in English and just Badam in Hindi and is absolutely flush with benefits for your entire body. Badam's scientific name is "Prunus Fenzliana". A distant relative of plums, it originates from trees native to Iran but are essentially cultivated in other regions.

What is the difference between jalebi and jerry? ›

First, they are made with different flours: jalebi is made with maida (all purpose) flour and jangiri with ground urad dhal. Jalebi batter is also supposed to be left to ferment (giving it a faint tangy flavour) whilejangiri is not. ... Or have a sporting match: Jalebisvs. Jangiris.

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