3 cups - plain flour
1/2 cup - almonds, powdered finely
1/2 cup - ghee or unsalted butter
1/4 tsp - salt
1 tbsp - almonds slivered
1 tbsp - pistachios slivered
1/4 tsp - cardamom crushed coarsely
15 to 20 - saffron strands
1 1/2 cup - sugar
1 cup - water
1/2 tsp - saffron strands
1/2 tsp - cardamom powder
1 tbsp - milk
ghee to deep fry
Mix flour, salt and ghee in a large bowl
till well blended. Add enough water, to make a smooth dough.
Knead for 4-5 minutes.
Cover with moist cloth and keep aside for 30 minutes. Divide
into small ping pong ball sized portions.
Take one portion, make a ball and roll to 5” in diameter.
Apply a little ghee on top side. Sprinkle some powdered
almonds all over. Fold into half, press lightly, and fold
again to form a triangle.
Press gently, inserting a clove in centre if desired. Keep
aside, repeating for all the dough.
Deep fry till golden in color.
Put water and sugar to boil in a vessel. after boiling add
milk, and simmer till the curdled scum is collected on top.
When syrup is slightly sticky to touch on the spoon, take
Strain with a metallic strainer or a moistened muslin cloth.
Return to boil for a minute, stirring in cardamom powder,
saffron. Dip the Badam puris one by one for about half
minute or so.
Allow excess syrup to drain in a perforated container.
Arrange all drained puries on a serving dish.
Garnish with almonds, pistachios, cardamom and saffron