How to make Badam Puri - An irresistable sweet puri made with badam paste

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Almond paste (आलमंड पेस्ट)

Cuisine : Punjabi

Course : Mithais

Badam Puri

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Badam Puri checkout Balushahi, Ghevar, Jalebi, Baked Moong Dal Karanji . You can also find more Mithais recipes like Kumaon Jalebi, Pethe ka Laddoo, Khubsurat, Churma Laddoo.

Badam Puri Recipe Card

Badam Puri

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Badam Puri Recipe

  • Refined flour (maida) 1 cup

  • Almond paste 1/4 cup

  • Rice flour 1/2 cup

  • Milk as required

  • Saffron (kesar) a few threads

  • Green cardamom powder 1/2 teaspoon

  • Sugar 1 1/2 cups

  • Ghee 4 tablespoons


Step 1

Sift maida and place in a bowl. Combine with rice flour and almond paste and knead into a stiff dough using milk. Cover with a damp muslin cloth and allow to rest for twenty minutes. Divide into fifteen equal portions.

Step 2

Heat half-cup water in a pan and add saffron, cardamom powder and sugar. Cook on low heat to make a one-string sugar syrup. Keep syrup warm. Make small balls of the dough and roll out each ball into a small round puri.

Step 3

Apply a little ghee on each puri and stack one on the top of other using three puris in each stack. Roll up into and slice each roll into four pieces.

Step 4

Roll out each into a small puri. Heat sufficient ghee in a kadai and deep fry puris on medium heat till golden brown. Immediately soak puris one by one in sugar syrup.

Step 5

Allow to soak for ten minutes. Remove and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.