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.
- 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!
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
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!
