Badam Poori | Paaka Poori | Sweet Recipes
Author: Vindhya Desai
Recipe type: Dessert
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 25
- 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
- ½ Cup sugar
- ½ Cup water
- 5-6 elaichi/cardamom
- 1 drop pure almond extract(optional)
- Few strands of kesar/saffron
- 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!
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
Recipe by Food Of Interest at https://foodofinterest.com/badam-poori/
3.5.3226