I wanted to try this Badam Poori from a long time. So here are Badam Pooris done. It is delicious, yummy and superb.
Badam Pooris are crispy, crunchy sweets if they come out well. No need to dip them in sugar syrup for a long time. Just dip them and take it away.
I have used Maida /All purpose flour, sugar, badam/almonds and some cardamom. Let us see the recipe now :
Ingredients :Maida : 2 Cups
Sugar : 2 Cups
Badam /Almonds : 10 to 15
Cardamom : 6 to 8
Dry Coconut gratings : 2 to 3 Tablespoons
Ghee : 2 Tablespoons
Oil :For frying : 1 to 1/2 Cup :
Salt : A pinch
Method :1. Mix maida /all purpose flour with 2 tablespoons of ghee and little salt.
2. Add water and prepare chapati dough. ( It should be thick consistency). Keep it aside.
3. Powder almonds/badam and keep it aside. ( Dry grind coarsely ).
4. Powder cardamom and keep it aside.
5. Keep a pan and put sugar and a glass of water. Keep it on low flame. Stir in between.
6. It should get thick syrup consistency. ( Little more than one string consistency). Add powdered cardamom.
7. Now kneed maida dough nicely and divide them into small portion. ( Small ball size ).
8. Roll them into poori shape and place a spoon of badam powder on it. Spread it around.
9. Fold it into half then quarter. Press a little at the edge with fork or finger,
10. Repeat the same pooris and keep it aside.
11. Now keep a pan on the fire and heat. Add oil and let it get hot. (Medium flame).
12. Add 2 to 3 pooris in hot oil and fry on low flame. (Reduce the flame to low). It helps badam poori to be crispy.
13.Fry on both sides and take it out and put it in sugar syrup. Just leave them for a minute, ( Turn both sides to get sufficient syrup on both sides).
14. Take it out and arrange them on a plate.
15. Repeat the same frying and dipping in sugar syrup process. Arrange them nicely and add dry coconut on the top. ( Optional ).
16. When it cools it taste better. Serve as a desert or munch at any time of the day.
Note :Bind the edges nicely so that almonds will not come out of poori. Fry them on low flame to get poori to be crispy. Crispiness stays only for a day or 2. Then pooris turn soft. Instead of dipping them in sugar syrup you can prepare coconut sugar mixture and put them on hot poori once it is fried. (Optional ).
Remained sugar syrup can be used for some sweet dishes to prepare. ( Re use ).
Adding ghee helps the poori to be crisp.
Time : 40 Minutes.
Serves : 40 to 50 Pooris.