For the Puris:
- 10 to 15 almonds
- ¼ cups refined flour (maida)
- 2 tablespoons semolina (rawa)
- Milk for kneading
- A pinch of baking powder
- A pinch of salt
- 1 teaspoon sugar
- 7 to 8 cloves
- 2 tablespoons ghee
- Cooking oil to deep-fry
For the Sugar Syrup:
- 1 cup sugar
- ½ cup water
- Some saffron strands
- ¼ teaspoon cardamom powder
- 1 teaspoon lemon juice
- Soak the almonds in warm water for half an hour. Then peel them.
- In a blender, add the peeled almonds and some water. Grind to a smooth paste.
- In a bowl, add the almond paste, refined flour, semolina, baking powder, salt and sugar.
- Heat some ghee, add it to the almond mixture and mix everything. Knead the dough with milk and let it rest for 10 minutes.
- Meanwhile, in a thick-bottomed pan, add all the syrup ingredients.
- Let the sugar dissolve and cook the syrup till you get one-string consistency. This takes around 7 to 8 minutes.
- Turn the heat off and let the syrup cool down.
- Take a small piece of dough and roll it into a thick puri. Grease it with ghee and fold it to form a semicircle. Grease it again and fold it one more time to form a triangle.
- Roll it gently or press it down.
- Put a clove in the middle of the triangular puri through all the layers.
- Make all the puris using the same technique.
- In a kadhai, add cooking oil to deep-fry the puris.
- Once the oil is hot, add the puris one by one.
- Fry on a low to medium flame so all the layers are cooked.
- Add all the puris to the sugar syrup and keep them in the syrup for 15 to 20 minutes.
- Drain the puris and serve cold.
Mayura Sidharth is a nutritionist, health coach and founder of The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate healthy eating habits in kids. The Tiny Tiffins prepares customised meal and tiffin plans for kids and also provides counselling for parents about eating issues in children. You can reach her on Instagram and Facebook @thetinytiffins