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Badam Puri

This is a wonderful festive dessert and snack recipe from Pushpee Moorjani's Cookbook Sindhi Cuisine. Recipe from Pushpee's cookbook, published here with her consent.


  • Ingredients for Puri:
  • Refined flour: 2 cups
  • Liquid orange food colour: 2 drops
  • Salt: ½ tsp
  • Ghee: 4 tbsp
  • Oil: For deep frying
  • Grated dried coconut: 2 tbsp
  • Chopped almonds: 2 tbsp
  • Ingredients for syrup:
  • Water: 1 cup
  • Sugar: 1 cup
  • Cardamom powder: 1 tsp


  • For the syrup, heat the water in a pan and add sugar. Cook till the sugar dissolves and the syrup attains a one-thread consistency. Add cardamom powder and set aside. In a large bowl, mix together the refined flour, food colour and salt. Add water and knead to a soft dough. Set aside, covered, for 20 min. Make lime-sized balls out of dough and keep them covered for 10 min. Roll each one out into four-inch disc. Brush ghee on the surface, fold in half, and then half again to make a triangle. Press lightly with a rolling pin. Deep-fry on medium heat till golden brown. Remove from oil and immerse in sugar syrup. Remove from syrup and place on a plate. Garnish with dried coconut and chopped almonds.