Badam Puri

It's been quite a while since I posted a recipe. Not that the kitchen was closed for so long, but I was in the 'receiving end' of enjoying my mom's cooking for all this time. Now that I'm on a break, I've resumed 'some' cooking.

Badam Puri was the choice in menu for our daughter's Namakaranam (naming ceremony). That reminded me of the days mom used to make them at home. Sree loved it, so we decided to make them at home, again, on demand.

Ingredients:
1 cup sooji
1 cup maida
1 cup sugar
3 tbsp ghee
1 tsp rice flour
2 tbsp grated dry coconut
2 cups oil for frying
1/4 tsp eliachi/cardamom powder
1/4 tsp kesari/saffron powder

Pre-preparation:
1. Maida & Sooji mix
In a bowl, add 1 cup (measure) maida, 1 cup sooji, 2 tbsp ghee, a pinch of salt and little water if needed. Mix it well to make dough. Let is set for 1-2 hours.

2. Sugar Syrup:
Add 1 cup water & 1 cup sugar, bring it to boil. Mix eliachi & saffron powder to the syrup and set aside.

3. Add 1 tsp of ghee to 1 - 2 tsp of rice flour. Kneed it to make a thicker, grainy mix.

Preparation:

• Heat oil in a pan, for frying
• Make small balls out of the maida-sooji mix
• Roll it, spread a pinch of rice-ghee mix (makes it crispier) & fold it to small triangles
  
• Roll it again to flatten
• Deep fry in oil, do not wait till it is golden brown. Fry till it starts to become brown
  
• Remove from oil & dip it in sugar syrup. Do not soak in syrup
  
• Dip & remove to a plate, sprinkle some dry coconut

Enjoy some when hot, can also store for 2-3 days. Makes a great snack or dessert or even a small meal for the sweet lovers.