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.