BADAM POORI / BADAM PURI (SWEET FLAKY POORI RECIPE)

Badam poori is a very delicious flaky sweet with simple ingredients. Actually this is my long time wish to try out this dish. Now only that time came.
Actually my perimma is expert on making this sweet. i had seen few times while making. So for this diwali i decided to prepare and asked her the ratio of sugar and flour. As i have watched before while making, i remember the method. so today i made this sweet and it really came out very well.
I don't know why it is named as badam poori because we are not using badam for this recipe, may be the traditional method is different.
But whatever it's name , it's taste is amazing. that's important:) Am i right??:)

Update: For last year diwali, I posted this recipe here in my blog. As my aunt won’t add almonds I simply posted the recipe which she follows. Later my friend told me that , in actual recipe we have to add almond paste with the flour. So thought of trying the poori again with almonds and to update here. But somewhat it was delaying with out any particular reason. Then now again tried with almond paste and posted here for diwali.

I don’t find much difference in the taste after adding almonds, so you can try any version with almonds(Badam poori) or without almonds as simple flaky sweet poori.

There are few different ways in rolling of poori, because we just need flakes in the poori after frying. I have given 3 different ways of rolling, so whichever is easy for you, you can try. Definitely all the threen methods will give you flaky poori.

Do try this recipe for this diwali and tell me how it turned out for you. Before that please check the step by step recipe and notes section to avoid the breaking or sticking of pooris with one another.

OK, now let’s move on to this recipe.

BADAM POORI (SWEET FLAKY POORI)

SOAKING TIME: 5 HRS | PREPARATION TIME: 15 MINS | COOKING TIME: 15 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SWEETS

CUISINE: SOUTH INDIAN

YIELDS: 40 SMALL POORIS (Approx.)

INGREDIENTS:

                                    1 cup All purpose Flour (Maida)                        

                                    1/4 cup Butter

                                    20 Almonds (Badam)

                                    A pinch of Yellow colour

                                    A pinch of Salt

                                    Oil for Frying

                                    Water to knead

                        To make Sugar syrup

                                    1 cup Sugar

                                    1 teaspoon Cardamom powder                               

                                         1/2 cup Water

                        To make Paste:

                                    2 tablespoon Rice flour

                                         2 tablespoon Butter

             

* I prepared with half of the above given measurements

PREPARATION:

In bowl take the butter and rice flour and mix well to make it as smooth paste. Keep it aside.

Mix the colour powder in little water and set aside.

Soak the almonds in hot water for 10 minutes.

Peel the skin of the soaked almonds and grind them into smooth paste by adding little water.

METHOD:

Mix Almond paste,  butter and flour and rub the mix between your palms until mixing thoroughly.
Add the salt and food color mixed water.

Add water little by little and make like chapathi dough.
Cover it with a cling wrap or a wet cloth and let it rest for 4 or 5 hours..

After the resting time again knead the dough and divide into equal sized balls.

Method 1:

In this method we can divide the dough into large balls and then make individual thin chapathis. Apply the paste on top of the poori and place another one, again apply the rice flour butter paste and stack another poori. like that we can stack 3 to 5 pooris.

Then roll the poori stack as a cylindrical log and cut it into small pieces.
Again roll them as mini pooris.

In this way you can make medium sized pooris.

Method 2:

For this method too, you can divide the dough into large balls. Then roll each ball to  thin disks

After making as chapathi , apply the rice paste and roll each chapthi into log and cut into pieces.

Then roll each piece into small disks(pooris).

To make really small cute pooris you can follow this method.

Method 3:

Unlike the other methods, we have to divide the dough into very small balls.

Then flatten it into small thin disks.

Apply the rice butter paste all around the disks, and then roll it into cylindrical log. Then again roll it into small round ball. Then flatten it into small thin disks.

In this method, you can get large sized pooris.

Then prepare the sugar syrup by mixing the sugar and water and let it boil till it reaches single string consistency
Mix the cardamon powder in the sugar syrup and let it be hot.

Fry the prepared pooris in hot oil and dip them in the prepared sugar syrup. Just enough to coat the pooris with sugar syrup. No need to soak.

Now flaky sweet delicious  badam poori is ready.

NOTES:

• Instead of butter Vanaspathi can be used.
• No need to soak the pooris in sugar syrup just dip into the syrup and keep aside.
• Place the dipped pooris separately in a plate, don't stack them because while hot they stick with one another and will break while removing.
• Once become warm then transfer to another plate and store in a airtight box after cooling completely.
• Don't add the colour powder directly into the flour, mix with water and then use that water to knead the dough.
• The sugar syrup may get crystallizes after some time, if so, and then add few tablespoon of water and heat again.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In bowl take the butter and rice flour and mix well to make it as smooth paste. Keep it aside.

Soak the almonds in hot water for 10 minutes.

Peel the skin of the soaked almonds and grind them into smooth paste by adding little water.

Mix Almond paste,  butter and flour and rub the mix between your palms until mixing thoroughly.

Add the salt and food color mixed water.

Add water little by little and make like chapathi dough.
Cover it with a cling wrap or a wet cloth and let it rest for 4 or 5 hours..

After the resting time again knead the dough and divide into equal sized balls.

Method 1:

In this method we can divide the dough into large balls and then make individual thin chapathis. Apply the paste on top of the poori and place another one, again apply the rice flour butter paste and stack another poori. like that we can stack 3 to 5 pooris.

Then roll the poori stack as a cylindrical log and cut it into small pieces.
Again roll them as mini pooris.

In this way you can make medium sized pooris.

Method 2:

For this method too, you can divide the dough into large balls. Then roll each ball to  thin disks

After making as chapathi , apply the rice paste and roll each chapathi into log and cut into pieces.  

Then roll each piece into small disks(pooris).

To make really small cute pooris you can follow this method.

Method 3:

Unlike the other methods, we have to divide the dough into very small balls.

Then flatten it into small thin disks.

Apply the rice butter paste all around the disks, and then roll it into cylindrical log. Then again roll it into small round ball. Then flatten it into small thin disks.

In this method, you can get large sized pooris.

 

Then prepare the sugar syrup by mixing the sugar and water and let it boil till it reaches single string consistency

Mix the cardamon powder in the sugar syrup and let it be hot.

Fry the prepared pooris in hot oil till crisp.

Then dip them in the prepared sugar syrup. Just enough to coat the pooris with sugar syrup. No need to soak.

Now flaky sweet delicious  badam poori is ready.

Do try this recipe and please don’t forget to give your feedback in comments.

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