Badam puri

Badam puri is a sweet biscuit from the southern Indian state of Karnataka. There is a richness in every bite, as it uses badam powder (almond meal), ghee and sugar. This dish can be easily identified in the sweet shops in Bangalore, as they seem to shimmer in the light and have that distinct black spot in the middle, created by the single clove that is pierced in each one of them.

• makes

  10

• prep

  45 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 100 g all-purpose plain flour
• 50 g almond meal
• 20 g caster sugar
• ¼ tsp baking powder
• 1 tbsp semolina
• ½ tsp salt
• 2 cardamom pods, crushed
• 15 g ghee (for the dough, plus 3 extra tbsp for making puri)
• ¼ cup milk
• 12 cloves, whole
• Ghee or oil, for deep-frying
• 50 g crushed pistachios, dried rose petals, to serve

‘Chashni’ (sugar syrup)

• 500 g caster sugar
• 250 ml water
• 2 cardamom pods, crushed
• 4 saffron strands
• 1 tbsp lemon juice

Instructions

1. To make the puri, mix the flour, almond meal, sugar, baking powder, semolina, salt and cardamom in a large bowl. Add the ghee until it looks like a coarse grainy mixture.
2. Slowly pour the milk (1 tbsp at a time) and mix until a firm, but smooth dough comes together.
3. Knead the dough well on a solid surface, for 7-8 minutes.
4. Keep the dough covered and allow it to rest for 20 mins.
5. To make the sugar syrup, add the sugar, cardamom, saffron, water and lemon juice to a medium saucepan.
6. Bring to a boil, until the syrup begins to bubble and foam (about 6-8 mins). Once the syrup has thickened then take the pot off the heat and set it aside to slightly cool.
7. Portion the dough into small balls (about 30 g each) and then roll them out into thin discs about 6 inches in diameter.
8. Apply some ghee to these rolled-out discs and fold them into a half-moon shape. Repeat with more ghee and fold them further to make small triangles (this process will create layers between the puri).
9. Gently roll out these triangles, to double in size.
10. Pierce the rolled-out puri in the centre with the whole clove and place it on a plate, over a baking paper
11. Repeat the above steps, until all the dough is utilised (makes about 8).
12. Heat ghee or oil in a deep frypan or pot.
13. Deep-fry the puri over low heat for about 12-15 mins, or until cooked evenly. Once the puri goes golden brown, take them out on a paper towel, to soak up any excess ghee/oil.
14. Allow them to cool a little (you want them warm, not piping hot).
15. Dunk and evenly coat the warm puri into the sugar syrup for 20-30 secs and serve them in a bowl. Garnish with some pistachio, and dried rose petals and serve immediately.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.