About:

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

Ingredients:

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

Procedure:

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)

Serving:

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

Note:

• 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