Badam (Almond) Puri is a dessert that is usually eaten during Diwali but I decided to try out the recipe that my aunt shared with me since the only Indian sweets I tend to like come out of her kitchen. Almonds are a good source of protein, fiber, monounsaturated and polyunsaturated fats so I try to eat a handful every day. These puris make it a little more fun to get my daily almond fix and my husband ate 4 crispy chewy puris right from the cooling rack so I know they’re a winning recipe 🙂 They aren’t too sweet and have a nice texture to them without any flour – just lightly sweetened almonds and some delicate spices. I like to toast them in the toaster oven when I eat leftover cookies because they lose a little bit of the crunch while being stored. Enjoy!
Ingredients (yields 30-40 small puris)
- 4 cups whole raw almonds (approx. 5 cups blended/almond meal)
- 1.5 cup powdered sugar
- 1/2 cup whole milk
- 2.5 tsp fresh ground green cardamom seeds
- 1.5 tsp saffron threads
- Heat oven to Broil setting with a rack close to the top of the oven.
- Blend almond to a coarse meal in food processor.
- Add powdered sugar, cardamom, and saffron and mix together until combined.
- Add milk a few tablespoons at a time to form a thick dough.
- Place on a sheet of parchment paper and use your hands to flatten the dough to a disk. Place a sheet of saran wrap on top of the disk to roll out to a thin layer (1/8″ thick or so).
- Cut shapes with cookie cutter and place on foil lined round pan. Place the pan on the top rack of the oven with enough room so you can turn the pan while the oven door is open.
- Leaving the oven door open, constantly rotate the pan for 3-5 min until you see the top of the puri start to turn golden brown. Remove from the oven and let cool for a few minutes. Flip the puri with a spatula and return to oven for 1-2 min to toast the other side slightly.
- Cool on wire rack. Store in airtight container for up to 3 days / refrigerate.