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Badam Puri Sweet is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
In a large mixing bowl, combine the all-purpose flour, almond flour, baking soda, and 2 tbsp ghee. Gently incorporate the mixture by rubbing it between your palms until it reaches a coarse texture.
Slowly add whole milk and knead the mixture into a soft, pliable dough. Rest the dough for 30 minutes with a damp cloth over it to prevent drying.
While the dough rests, prepare the sugar syrup: In a saucepan, bring 1.25 cups sugar and 0.75 cup water to a boil over medium heat, stirring occasionally. Add cardamom powder and saffron strands. Simmer until the syrup reaches a slightly sticky one-string consistency; this usually takes 8–10 minutes. Keep syrup warm over the lowest heat.
Once rested, divide the dough into 12 equal balls. Roll each into a thin oval puri on a lightly greased surface. Fold each puri in half, then quarter, pressing gently to seal the layers.
Heat 0.75 cup ghee in a deep frying pan over medium heat. When hot but not smoking, reduce heat slightly and fry each puri until golden and crisp, turning once; do not overcrowd the pan to maintain ghee temperature. Drain briefly on paper towels.
While still warm, immerse each fried puri into the hot sugar syrup for 20–30 seconds, ensuring even coating. Remove and arrange on a serving tray.
Sprinkle slivered almonds on top of each puri. Allow Badam Puri Sweets to set for 20 minutes before serving, which helps the syrup glaze firm up and enhances texture.
