Badam Poori | Paaka Poori | Sweet Recipes

Crisp pooris dunked in sugar syrup, flavoured with almonds, elaichi and kesar/saffron, sounds mouth-watering? And why wouldn’t it! Crisp oozy badam poori is my indulgence, something that makes me want to go into the kitchen and dig in! A single bite and you are in trouble because you can’t stop 🙂
Badam poori is very easy to make, needs a bit of time and patience though. It has a few steps to it but totally worth it. Badam poori makes for great sweet during festivals like Varamahalakshmi pooja, Deepavali and more. If you are looking for a lighter sweet instead of big ones like bele holige/obbattu, kayi obbattu etc. then look no more. These delicious, decadent badam poori is your answer.

The trick to make badam poori is to boil the sugar syrup to right consistency. You do not want a very thick syrup nor a thin one that does not coat and definitely not the one that crystallizes. Check my notes/tips below in the recipe. Also knead the dough lightly, make thin poori, your badam poori will be light and crisp.
Try more sweet recipes from FOI, beetroot halwa, carrot halwa, dry nut holige, kaju pista rolls, kesar elaichi peda etc. Try more almond/badam based recipes, badam halwa, badam kheer, badam milk.

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Badam Poori | Paaka Poori | Sweet Recipes

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Delicious and decadent, loaded with hidden oozy sweetness in layers, badam poori

Author: Vindhya Desai

Recipe type: Dessert

Cuisine: Indian

Serves: 25

Ingredients

For dough:

• ¼ Cup almond powder
• 1-2 drops pure almond extract
• A pinch of salt
• 1 pinch soda
• 1 pinch turmeric (optional)
• ¼ Cup maida
• ⅛ Cup rice flour
• 2 Tsp ghee
  

For Sugar Syrup:

• ½ Cup sugar
• ½ Cup water
• 5-6 elaichi/cardamom
• 1 drop pure almond extract(optional)
• Few strands of kesar/saffron

Method

1. In a pan, add sugar and pour enough water to just cover the sugar
2. Let the sugar melt and come to a boil
3. Add powdered elaichi and a drop of pure almond extract
4. Sugar syrup is ready when you get a 1 string consistency, add few strands of kesar/saffron keep aside
5. In a small bowl, take maida, rice flour
6. Add almond powder and mix well
7. Next add 2 Tsp ghee, pure almond extract
8. Mix the ghee into the dry ingredients until it is well incorporated
9. Add little water, 1-2 Tbsp, start mixing
10. Lightly knead into a soft dough, do not over-knead
11. Grease with some ghee and set it aside for 5 minutes. Meanwhile heat oil for frying badam poori
12. Pinch half the dough, lightly pat on a oiled surface
13. Roll into a thin chapathi
14. Using a 2 inch cookie or biscuit cutter, cut out rounds
15. Repeat till the rolled out chapathi has been completely used
16. The pooris should be quite thin
17. Now to make the layers, fold each round into semi-circle and then into a triangle
18. Repeat till the dough is used up
19. When the oil is heated up, on low flame, drop few layered pooris
20. Fry till crisp and golden
21. Dunk the fried pooris in sugar syrup for a 2-3 minutes
22. Remove onto serving plate. Enjoy!

Notes

Sprinkle mixture of almond powder, elaichi, desiccated coconut & powdered sugar for a different kind of finish

Adding turmeric to the dough is optional

Always fry the pooris on low flame to get golden hued crisp pooris

If sugar syrup crystallizes add 2 drops of lemon/lime juice and mix well, warm a little

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Badam Poori Stepwise:

In a pan, add sugar and pour enough water to just cover the sugar
  

Let the sugar melt and come to a boil
  

Add powdered elaichi and a drop of pure almond extract
 

Sugar syrup is ready when you get a 1 string consistency, add few strands of kesar/saffron keep aside

In a small bowl, take maida, rice flour

Add almond powder and mix well

Next add 2 Tsp ghee, pure almond extract
 

Mix the ghee into the dry ingredients until it is well incorporated

Add little water, 1-2 Tbsp, start mixing
 

Lightly knead into a soft dough, do not over-knead

Grease with some ghee and set it aside for 5 minutes. Meanwhile heat oil for frying badam poori
 

Pinch half the dough, lightly pat on a oiled surface

Roll into a thin chapathi

Using a 2 inch cookie or biscuit cutter, cut out rounds
 

Repeat till the rolled out chapathi has been completely used

The pooris should be quite thin

Now to make the layers, fold each round into semi-circle and then into a triangle
  

Repeat till the dough is used up

When the oil is heated up, on low flame, drop few layered pooris

Fry till crisp and golden

Dunk the fried pooris in sugar syrup for a 2-3 minutes
 

Remove onto serving plate. Enjoy!