Badam puri

Instructions

1. To make the puri, mix the flour, almond meal, sugar, baking powder, semolina, salt and cardamom in a large bowl. Add the ghee until it looks like a coarse grainy mixture.
2. Slowly pour the milk (1 tbsp at a time) and mix until a firm, but smooth dough comes together.
3. Knead the dough well on a solid surface, for 7-8 minutes.
4. Keep the dough covered and allow it to rest for 20 mins.
5. To make the sugar syrup, add the sugar, cardamom, saffron, water and lemon juice to a medium saucepan.
6. Bring to a boil, until the syrup begins to bubble and foam (about 6-8 mins). Once the syrup has thickened then take the pot off the heat and set it aside to slightly cool.
7. Portion the dough into small balls (about 30 g each) and then roll them out into thin discs about 6 inches in diameter.
8. Apply some ghee to these rolled-out discs and fold them into a half-moon shape. Repeat with more ghee and fold them further to make small triangles (this process will create layers between the puri).
9. Gently roll out these triangles, to double in size.
10. Pierce the rolled-out puri in the centre with the whole clove and place it on a plate, over a baking paper
11. Repeat the above steps, until all the dough is utilised (makes about 8).
12. Heat ghee or oil in a deep frypan or pot.
13. Deep-fry the puri over low heat for about 12-15 mins, or until cooked evenly. Once the puri goes golden brown, take them out on a paper towel, to soak up any excess ghee/oil.
14. Allow them to cool a little (you want them warm, not piping hot).
15. Dunk and evenly coat the warm puri into the sugar syrup for 20-30 secs and serve them in a bowl. Garnish with some pistachio, and dried rose petals and serve immediately.