Keeping with my current experiments of turning deep fried snacks into healthier baked versions, I thought of giving it a shot with one of my favourite Indian sweets, Badam Puri.
I have previously posted the traditional deep fried version of Badam Puri, you might want to check that out also Badam Puri. How to describe this delicious, crispy yet soft, sweet, juicy sweet treat? Try it yourself to see!
Here it is, BAKED BADAM PURI:
Ingredients for about 12 Badam Puris: 1 cup fine semolina (chiroti rava), 1/2 cup plain flour (maida), pinch of salt, milk to mix the dough, 1/2 cup almond powder, 1/2 teaspoon baking soda, few tablespoons melted butter/ghee, some cloves for holding puri in place. 1 cup sugar and 1 cup water for sugar syrup.
Make: In a bowl combine semolina, plain flour, almond powder, salt and mix into a soft dough with milk and butter as needed. Keep aside for about an hour. In a separate dish bring the sugar and water to boil to make your sugar syrup. Make small golf ball sized balls with the dough then using a rolling pin, roll out flat, around the size of your palm. Fold into triangles as shown in the photo, put in a clove to keep the shape during baking. Lay puris on a lined baking tray and bake at 170 deg for about 30 minutes or until crisp.
Cool down the puris, drop into the sugar syrup to soak for about 5-10 minutes. Place on a serving plate and dust powdered sugar for a lovely presentation.
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