Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup ghee
- 1/4 cup milk
- 1/4 cup powdered sugar
- 1/4 cup almond powder
- 1/4 tsp cardamom powder
- Oil for frying
Special equipment needed:
- Rolling pin
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, and ghee. Mix well until the mixture resembles breadcrumbs.
2. Add milk to the mixture gradually and knead the dough until it becomes smooth and pliable.
3. Cover the dough and let it rest for 30 minutes.
4. In a separate mixing bowl, combine powdered sugar, almond powder, and cardamom powder. Mix well and set aside.
5. After 30 minutes, divide the dough into small balls.
6. Roll out each ball into a thin circle.
7. Cut the circle into small squares or diamond shapes.
8. Heat oil in a deep frying pan over medium heat.
9. Once the oil is hot, fry the squares or diamond shapes until they turn golden brown.
10. Remove the fried squares from the oil and place them on a paper towel to remove excess oil.
11. While the squares are still hot, coat them with the powdered sugar and almond mixture.
12. Allow the Badam Puri Khaja to cool down before serving.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe makes approximately 20 Badam Puri Khaja.
Nutritional information:
Calories per serving: 100
Fat: 5g
Carbohydrates: 12g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Fine cornmeal can be used instead of semolina.
- Butter can be used instead of ghee.
- Almond flour can be used instead of almond powder.
Variations:
- Add saffron strands to the powdered sugar and almond mixture for a unique flavor.
- Add chopped pistachios to the powdered sugar and almond mixture for a crunchy texture.
Tips and tricks:
- Knead the dough well to make it smooth and pliable.
- Roll out the dough thinly to get crispy Badam Puri Khaja.
- Coat the squares with the powdered sugar and almond mixture while they are still hot for better adherence.
Storage instructions:
Store the Badam Puri Khaja in an airtight container at room temperature for up to a week.
Reheating instructions:
Reheat the Badam Puri Khaja in a preheated oven at 350°F for 5 minutes.
Presentation ideas:
Arrange the Badam Puri Khaja on a plate and sprinkle some powdered sugar and almond powder on top for a beautiful presentation.
Garnishes:
Garnish with chopped pistachios or almonds for added flavor and texture.
Pairings:
Serve the Badam Puri Khaja with a hot cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit or yogurt for a balanced snack.
Troubleshooting advice:
- If the dough is too dry, add more milk.
- If the squares are not crispy, roll out the dough thinner and fry them longer.
Food safety advice:
- Use fresh ingredients.
- Make sure the oil is not too hot to avoid burning the squares.
- Be careful when frying to avoid splatters.
Food history:
Badam Puri Khaja is a traditional Indian sweet that originated in the state of Bihar.
Flavor profiles:
Badam Puri Khaja has a crispy texture with a sweet and nutty flavor.
Serving suggestions:
Serve the Badam Puri Khaja as a snack or dessert.
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Region: Indian