Spice-Club turned Three, yesterday. I created this blog definitely to kick off the winter blues. Seems not a bad idea - this place is a constant source of my Happiness. Down or up , I turn to this magic (blog)"spot "who brings me Joy. Your valuable feedback, wishes nurtured my creativity and my growth. If you are reading this post,Thank You from my bottom of Heart.
On this special day, I am sharing this "Badam (Almond) Puris". Just reading Almond don't estimate is Super healthy, another Holiday food laden with sugar and fat. But moderate consuming will not harm you and again only once in a year we prepare such a sweet. It is very mild in sweet like "Badhusha" and store well at room temperature for 10 days! Only thing, need to sweat a lot to do this layer puris :)
Badam purisRecipe originated from Mallika Badrinath cookbook
Yield 8 or 9 puris
All purpose flour/maida: 1 1/2 cup
Blanched Almond : 15
Saffron: a big Pinch
Kesari color/ orange food color : a pinch (optional)
Ghee/clarified butter: 1 tsp
To deep fry:
Oil: to deep fry
Sugar: 1 1/2 cup
Water: 3/4 cup
Make a paste:
Rice flour: 1/4 cup
Ghee: 1/4 cup
If not blanched: Soak the almond in warm water for 10 minutes and peel the skin off.
Grind into fine paste using little water as possible.
Sift the AP flour, add the saffron, kesari color and the almond paste. Knead the dough adding water if needed. Add tsp of Ghee and knead until the dough is smooth. Let it rest 15 minutes.
Make a paste: Using the rice flour+ ghee- beat until they turn soft and fluffy (about 5 minutes)
Make the sugar syrup: Mix water and sugar -bring to "one string" consistency.
How to make puris.
Make 6 medium balls out of the dough.
Roll into 6 circles, keep separate.
Take a spoon full of paste (made with ghee and rice flour) and spread it
Top with another rolled chapati
Repeat the step- until u stack all the chapatis .
Now starting from one end , roll tightly the chapatis.
Form a log
Cut into 1 inch or less, it will be slightly messy (because of ghee )
Slightly flour the rolling pin and the surface- roll into puris (not too thin or thick)- they will look like parotas!
Heat the oil- fry those puris into hot oil until crisp. (The oil may turn cloudy due to rice flour and ghee paste)
Drain in paper towel
Immediately soak for 2 to 3 minutes in hot sugar syrup.
drain and keep in plate or in wax paper.
You may decorate with nuts (optional)
Once cooled store in air thigh container.
The puris taste good after 24 hours. The first day it will taste very sugary but turn mild the second day.