Method
This modern take on traditional South Indian Badam Puri combines its classic crispy sweetness with a luxurious saffron-infused almond milk foam. The addition of smooth almond-pista cream adds depth and richness, creating a beautifully balanced festive dessert
1. Almond Crumble & Almond Paste
- Blend almonds in a grinder to make a coarse powder.
- Mix the almond crumble with brown sugar and keep aside.
- Soak almonds, peel the skin, and blend into a fine paste.
2. Prepare the Dough
- Mix maida, ghee, and salt in a bowl.
- Add water gradually and knead into a firm dough.
- Cover and rest for 15 minutes.
3. Prepare Sugar Syrup
- Boil sugar and water until one-string consistency is achieved.
- Add cardamom powder and saffron strands. Keep warm.
4. Shape the Puris
- Divide the dough into small balls and roll into puris.
- Spread almond paste and almond crumble, then fold into half.
- Spread paste and crumble again, fold into a triangle shape.
- Roll gently to flatten.
5. Fry
- Fry the puris on medium heat until golden and crisp.
6. Coat in Sugar Syrup
- Dip the fried puris into warm sugar syrup for 10–20 seconds.
- Remove and set aside to cool.
For Almond Pista Cream
- Blanch almonds and pistachios.
- Blend with butter, fresh cream, and melted white chocolate to make a smooth paste.
Almond Milk Saffron Foam
- In a bowl, combine almond milk, whipping cream, and cooking cream.
- Add soaked saffron and mix well.
- Rest for 10–15 minutes until the saffron releases its colour.
- Strain the mixture and pour into a siphon.
- Charge twice and chill well.
Candied Almonds
- Melt sugar in a pan until it turns caramel in colour.
- Add almonds and coat evenly.
- Let them cool and dry. Use for garnish.
Plating
Serve the Badam Puri with Almond Pista Cream, topped with Saffron Foam and candied almonds.
Video
