top of page

Badam Poori

Writer's picture: Nandini R KiniNandini R Kini




Ingredients

All-purpose flour 1/2 cup

Chiroti Rawa (cream of wheat) 1/2 cup

Salt a pinch

Ghee 1/4 cup

Orange food color (optional, I dont use it)

Sugar 1.5 cups

Saffron a few strands

Kopra 1/4 cup grated

Cardamon 2 pods

Refined oil to deep fry




Procedure

  • Pour the flour, chiroti Rawa, food color, and salt into a deep mixing bowl. Stir in water a little by little till the mixture forms a tight dough. Cover with a damp kitchen towel and set it aside to rest.

  • Meantime, heat sugar and 1 cup of water over medium heat. Bring it to a boil. Throw in the saffron. Simmer till it attains a single thread consistency i.e. when the syrup is pulled between the thumb and the forefinger, it forms a single thread. Remove from heat and set it aside.

  • Set a wok on the stove with the sunflower oil. Heat it till the oil shimmers.

  • Meantime start rolling out the Puris. Pinch a lime size dough and roll it out like a roti. Brush it with ghee and fold it into a semi-circle. Brush it once again with ghee and fold it once more to get something of a triangle.

  • Drop the triangles into the hot oil. Deep fry till golden in color. The golden ones will be flaky and tender while a deeper golden brown color will yield Puris that are softer and chewier.

  • Dip the hot puris in the sugar syrup and set it aside. Repeat till all the dough is exhausted.

  • Crush the cardamom seeds and mix them with the Kopra.

  • Sprinkle the kopra-cardamon on top of the Puris. Store them in an air-tight box for upto a week.


7 views0 comments

Recent Posts

See All

Ghee Dosa

Comments


  • YouTube

© 2020  Kini's Kitchen by Nandini R Kini

bottom of page