Baked badam puri in honey and vanilla milk

Badam puri final


Today am presenting a sweet from my hometown (Karnataka, India), which is my Father-In-Law’s favourite dish.  On the occasion of his birthday would dedicate this sweet to him. He loves both Badam Puri and Basundi so tried the variation, where I could serve both favourite dishes in one.

This is a yummy soft and crispy delicacy where deep fried puri’s are soaked in sugar syrup and served. I opted to bake the puri’s and coated with honey as well served with Vanilla milk.

Yields: 10
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Baking time: 20 minutes


For puri:

  • Fine semolina-3/4cup
  • Wheat flour-1/4cup
  • Rice flour-2-3tbsp
  • Salt-pinch
  • Yogurt-1/4cup
  • Olive oil/ sunflower spread-1/4cup +for spreading

For sweet coating:

  • Honey-1/2cup
  • Cardamom powder-1/4tsp

For vanilla milk:

  • Semi skimmed milk-2cups+1/2cup
  • Semi skimmed milk powder-3tbsp
  • Honey-1/4cup
  • Vanilla essence-2tbsp
  • Saffron strands-a big pinch
  • Almond slivers-for garnish


For the dough:

  • In a bowl sift in semolina, rice flour, wheat flour and stir in olive oil/spread until it form crumbs
  • Then add in yogurt and mix until it forms a dough (can add in extra yogurt/oil if required)
  • Knead the dough for 1-2minutes, wrap with cling film/kitchen towel and set aside for 10minutes.

For vanilla milk:

  • Dissolve milk powder in 1/2cup milk and set aside.
  • Bring milk to boil, reduce the flame and continue to cook for 15-20minutes, stirring occasionally
  • Take 2tbsp of boiling milk soak saffron strands and aside until required.
  • After 15minutes of simmering milk, add in milk powder- milk mixture, honey and continue to simmer 10-15minutes more. (continue to simmer if you prefer thicker consistency)
  • Finally add in vanilla essence, soaked saffron.
  • Allow it to cool down completely.

For baking puri:

  • Pre-heat the oven at 180deg C, line the baking tray with baking sheet and grease some oil and set aside.
  • Divide the dough into 10 lemon sized balls and roll out into a circle, spread a very little of spreadable/olive oil and fold it first into half and then again into half slightly press it and arrange on the lined and greased baking tray.
  • Repeat with the remaining dough.
  • Bake for 15-18minutes/ until golden by flipping half way  (baking time varies from oven to oven so keep an eye and bake until slightly golden)
  • (Bake until it turns golden, no matter even its soft as it cools down it becomes crispier)
  • Once baked let it cool a bit.

For sweet coating:

  • Mix honey and Cardamom in a bowl
  • Soak baked puris when they are hot for 1-2 hours (Alternatively Sugar syrup can be used for soaking)


  • Place soaked puri, top it with 2-3table spoon of vanilla milk, garnish with slivered almonds and serve.


  • Serving Vanilla milk is optional but adds a unique taste to the puri’s.
  • Vanilla milk mixture can be prepared 1-2days ahead and stored in the refrigerator.
  • You can deep fry alternatively but it add some calorie to your diet.

Make this sweet for Deepavali/Diwali


About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on October 20, 2014, in Indian, Sweets and tagged . Bookmark the permalink. 10 Comments.

  1. Reblogged this on MrMilitantNegro™.


  2. These sound delicious. I love honey and vanilla together.

    Liked by 1 person

  3. Chitra, this is so yummy and very inviting. Will definitely try it sometime…Looks simple as well. 🙂

    Liked by 1 person

  4. wow, yummy delicious.. Bookmarked 🙂

    Liked by 1 person

  5. I like the way you write these and the amount of useful information you provide along with the recipe. Thanks for visiting my blog too.

    Liked by 1 person

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