BAKED Badam Puri (Almond pastry soaked in sugar syrup)

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. 

Badam Puri (Almond pastry soaked in sugar syrup)

Sometimes nostalgic tastes from your childhood are so strong that you feel the need to re-live those tasteful memories! With the benefits of blogs and super talented master chefs that share their recipes, it's now so great to learn and try creating these yummies yourself! 

So here it is, my attempt at creating my own version of BADAM PURI, thanks to a wonderful recipe posted on Udupi Recipes. How to describe this delicious, crispy yet soft, sweet and salty, juicy sweet treat?? I just cannot...try this quick version for yourself to find out :)

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  few, tablespoons melted butter/ghee. Oil for deep frying puris. 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 deep frying. 

Once ready to fry, drop in 3 or 4 triangles at each time and fry on low flame until golden in colour. If you fry too fast the inside will not cook. Remove and drain excess oil. Then drop into the sugar syrup to soak for about 5 minutes. Place on a serving plate and dust powdered sugar for a lovely presentation. 

Enjoy!!

Coconut Badam Ladoo

Back to blog after a little break...and after the Diwali festive season amongst very busy times, I have some new quick treats to share! 

This sweet treat is sure to be a winner not just for the tasters but also with the makers :) It's my version of the very popular microwave recipe - Coconut Badam Ladoo (Coconut almond balls).

Best part of this is that it takes no more than 15 minutes to make and can be enjoyed for upto a week. Here they are :)

Ingredients: 1 can sweetened condensed milk, 2 cups desiccated coconut, 2 tablespoons almond meal (powdered roast almonds), 1 teaspoon caradom powder, 2 spoons "Badam milk powder" and butter/ghee to roll ladoos.

Make: In a microwave dish pour in the condensed milk, 1 and 3/4 cups coconut and cardamon powder. Mix well and cook in microwave on high for 2 minutes. Remove and mix well again. This time add the almond powder and "badam milk powder". Again cook in the microwave for 2 minutes. Remove and mix - you should see it forming a clump and easily leave the sides of the dish. Cook again for 1 minute and repeat process until you have a firm clump. Let cool for a few minutes then with butter/ghee on your hands, roll into balls. Roll these in a plate of dessicated coconut to coat it as shown in photo. 

After about an hour it should be cool and ready to enjoy!