Badam Puri ( બદામ પૂરી ) Recipe | Crispy Almond Pastry

Introduction of Badam Puri (બદામ પૂરી) [Crispy Almond Pastry]. Badam Puri is a rich and crispy, deep-fried cookie or pastry made from almonds (badam). A dough is prepared from ground almonds, flour, sugar, and ghee. Small discs are rolled out from this dough and then deep-fried until they are golden and crisp. It’s a very rich, nutty, and crunchy sweet.

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• Unlike a regular ‘puri’ that puffs up, Badam Puri is meant to be flat and crispy, more like a rich biscuit.
• It has a relatively long shelf life, making it a great sweet to prepare in advance for festivals.

Traditional Value of Badam Puri (બદામ પૂરી) [Crispy Almond Pastry]. Badam Puri is a festive delicacy. It’s considered a luxurious sweet because of the high quantity of almonds used. It is often made during Diwali and other special occasions to be shared with friends and family. It represents richness, festivity, and indulgence.

Why People Love to Eat Badam Puri (બદામ પૂરી) [Crispy Almond Pastry]? People love the rich, nutty flavor of almonds that dominates this sweet. The texture is wonderfully crisp and crunchy. It’s a satisfyingly rich and buttery cookie that is perfect for a special treat. It’s a simple sweet in concept, but it tastes incredibly luxurious.

When People Eat Badam Puri (બદામ પૂરી) [Crispy Almond Pastry]? This is a special occasion sweet, most popularly made during Diwali. It’s a great addition to a box of assorted festive sweets.

Which Other Dish or Foods Complement Badam Puri (બદામ પૂરી) [Crispy Almond Pastry]? Badam Puri is a standalone sweet. It is best enjoyed on its own, perhaps with a cup of tea or coffee. It is stored in an airtight container to maintain its crispness.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Badam Puri (બદામ પૂરી) [Crispy Almond Pastry]?

• When preparing Diwali sweets, one might say, “Aa vakhte badam puri pan banavvi chhe.” (“This time, we have to make almond puris as well.”).
• A perfect one is described as, “Ekdam kurkuri ane badam na swaad vaali.” – “Perfectly crispy and full of almond flavor.”

FAQ about Badam Puri (બદામ પૂરી) [Crispy Almond Pastry]?

• Should I blanch the almonds? Yes, it’s best to blanch the almonds (soak in hot water) and remove their skins before grinding them. This results in a better color and a smoother texture for the dough.
• Why is my Badam Puri soft? This could be because the dough was too soft, or they were not fried for long enough. The dough should be semi-stiff, and they should be fried on a low to medium flame until they are golden brown and crisp through.

Recipe of Badam Puri (બદામ પૂરી) [Crispy Almond Pastry] | જાણો Badam Puri (બદામ પૂરી) [Crispy Almond Pastry] બનાવવાની પરફેક્ટ રીત

Badam Puri

Badam Puri is a rich, festive, deep-fried pastry made from almonds, flour, and sugar. It has a slightly crisp exterior and a soft, chewy, almond-flavoured interior. It is different from the South Indian Badam Puri, which is often soaked in syrup. This version is a standalone sweet puri.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course: Dessert

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup almonds badam, blanched and peeled
• ½ cup sugar
• 1 cup all-purpose flour maida
• 2 tablespoons ghee
• A pinch of cardamom powder
• Milk as needed to grind and knead
• Ghee or oil for deep-frying

Equipment

• Blender
• Mixing bowl
• Rolling pin and board
• Kadai for deep-frying

Method

 

1. To blanch the almonds, soak them in hot water for 30 minutes. The skins will peel off
2. easily.
3. In a blender, combine the peeled almonds and sugar. Grind them into a coarse, crumbly
4. mixture.
5. Add a few tablespoons of milk and grind again to form a thick, smooth paste.
6. In a mixing bowl, take the all-purpose flour. Add the ghee and the prepared almond-sugar paste.
7. Add the cardamom powder.
8. Knead everything together to form a firm dough. Use a little more milk only if absolutely
9. necessary.
10. Let the dough rest for 20-30 minutes.
11. Divide the dough into small, equal-sized balls.
12. Roll each ball into a small, slightly thick puri.
13. Heat ghee or oil in a kadai on a low to medium flame.
14. Gently slide the puris into the oil.
15. Fry them on a low flame, turning occasionally, until they are golden brown on both sides. They won't puff up like regular puris.
16. Remove and drain on paper towels.
17. Let them cool completely before storing in an airtight container.

Notes

● Frying on a low flame is essential to cook the puris through to the center without burning
the outside, as they contain sugar.
● The dough should be firm to prevent the puris from absorbing too much oil.
● These puris are dense and rich, perfect for festivals and special occasions.