After a long time a post from my mil's corner.
My mil is very popular among friends and family for this sweet.
Everytime she makes it, it comes out perfect and yummy.
I still remember her making it hundreds and hundreds of them during Krishna Jayanthi, with such ease.
I used to simply savour and enjoy.
It took some time for me to master it. Now I make it perfect badam puris just like my mil.
My husband himself has certified it.
Ingredients:
Plain Flour/All Purpose Flour/Maida - 2 cups,
Salt a pinch.
Hot Oil - 11/2 tablespoon,
Oil to Fry.
For Syrup:
Sugar - 1/2 cup,
Water.
Method:
Mix plain flour, salt and hot oil
Take half the flour and add water to make a soft, stiff dough.
Knead the dough very well, say for at least for 10 minutes.
Heat sufficient oil in a kadai.
Take a small amount of dough and press to thin roundels.
Fold it to triangle shape and seal it from all sides.
Put these triangles, one at a time in medium hot oil.
Immediately after putting the triangles into oil, press the triangles down tightly for couple of minutes.
This is to avoid the puffing or bloating up of puris.
Fry it until very light brown and crisp.
Repeat with the rest of the dough and keep ready.
Make sugar syrup once all the puris are fried and ready.
Now in broad pan add sugar and water, just to immerse the sugar.
Boil together, remove the impurities by adding a teaspoon of milk, while it starts to boil.
The syrup should be of sticky consistency. That is, when you take a drop of it and press between two fingers it should be sticky.
Remove from heat, cool for a couple of minutes.
Dip the puris both the sides in sugar syrup, while the syrup is still warm.
Put them away in a plate and allow to cool well and store in air tight containers.
Note:
The sugar syrup should be of sticky consistency only, if it crosses this stage, then when you dip the puris it becomes crystalised and doesn't taste good.
Make sure while frying the puris doesn't puff or bloat up, when you dip the puris in sugar syrup it becomes soggy.
My mil is very popular among friends and family for this sweet.
Everytime she makes it, it comes out perfect and yummy.
I still remember her making it hundreds and hundreds of them during Krishna Jayanthi, with such ease.
I used to simply savour and enjoy.
It took some time for me to master it. Now I make it perfect badam puris just like my mil.
My husband himself has certified it.
Ingredients:
Plain Flour/All Purpose Flour/Maida - 2 cups,
Salt a pinch.
Hot Oil - 11/2 tablespoon,
Oil to Fry.
For Syrup:
Sugar - 1/2 cup,
Water.
Method:
Mix plain flour, salt and hot oil
Take half the flour and add water to make a soft, stiff dough.
Knead the dough very well, say for at least for 10 minutes.
Heat sufficient oil in a kadai.
Take a small amount of dough and press to thin roundels.
Fold it to triangle shape and seal it from all sides.
Put these triangles, one at a time in medium hot oil.
Immediately after putting the triangles into oil, press the triangles down tightly for couple of minutes.
This is to avoid the puffing or bloating up of puris.
Fry it until very light brown and crisp.
Repeat with the rest of the dough and keep ready.
Make sugar syrup once all the puris are fried and ready.
Now in broad pan add sugar and water, just to immerse the sugar.
Boil together, remove the impurities by adding a teaspoon of milk, while it starts to boil.
The syrup should be of sticky consistency. That is, when you take a drop of it and press between two fingers it should be sticky.
Remove from heat, cool for a couple of minutes.
Dip the puris both the sides in sugar syrup, while the syrup is still warm.
Put them away in a plate and allow to cool well and store in air tight containers.
Note:
The sugar syrup should be of sticky consistency only, if it crosses this stage, then when you dip the puris it becomes crystalised and doesn't taste good.
Make sure while frying the puris doesn't puff or bloat up, when you dip the puris in sugar syrup it becomes soggy.
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