Ingredients:

• 3 cups – plain flour
• 1/2 cup – almonds, powdered finely
• 1/2 cup – Ghee or Butter
• 1/4 tsp – salt
• For garnishing:
• 1 tbsp – almonds, slivered
• 1 tbsp – pistachios, slivered
• 1/4 tsp – Cardamom granules, crushed coarsely
• 15 to 20 – Saffron strands
• For syrup:
• 1.5 cup – Sugar
• 1 cup – water
• 1/2 tsp – Saffron strands
• 1/2 tsp – Cardamom powder
• 1 tbsp – Milk
• Other ingredients:
• Ghee – to deep fry

Method:

1. Mix flour and salt in a large bowl.
2. Rub with ghee, till well blended.
3. Add enough water, to make a smooth dough.
4. Knead on a clean surface, for 4 to 5 minutes.
5. Cover with a moist cloth and keep aside for 20 to 30 minutes.
6. Divide into small portions, like ping pong balls.
7. Take one ball and roll it into a circle, 5.5 cm in diameter.
8. Apply a little ghee on the side facing up.
9. Sprinkle some powdered almonds all over.
10. Fold into half, press lightly, and again fold, to form a triangle.
11. Press gently, inserting a clove in the centre, if desired.
12. Repeat with the rest of the dough. Deep fry the puris and keep aside.
13. For syrup:
14. Boil water and sugar, in a deep vessel.
15. Add milk, and simmer, till the curdled scum is collected on top.
16. When the syrup is slightly sticky to touch on the spoon, take off from fire.
17. Strain with a metallic strainer or a moistened muslin cloth.
18. Return to boil, for a minute, stirring in cardamom powder and saffron.
19. Dip the badam puris, one by one, for 30 seconds or so.
20. Allow excess syrup to drain in a perforated container.
21. Arrange all the drained puris on a serving dish.
22. Sprinkle almonds, pistachios, cardamom and saffron decoratively.

Recipe courtesy of Saroj Kering