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This a very delicious sweet with simple ingredients. Actually this is my long time wish to try out this dish. Now only that time came.
Actually my perimma is expert on making this sweet. i had seen few times while making. So for this diwali i decided to prepare and asked her the ratio of sugar and flour. As i have watched before while making, i remember the method. so today i made this sweet and it really came out very well.
I don't know why it is named as badam poori because we are not using badam for this recipe, may be the traditional method is different.
But whatever it's name , it's taste is amazing. that's important:) Am i right??:)


  • All purpose Flour(Maida)                        1 cup
  • Butter                                                       1/4 cup+ 2 tablespoon
  • Sugar                                                        1 cup
  • Water                                                        1/2 cup
  • Yellow Food colour                                 A pinch
  • Oil                                                            For frying
  • Cardamon Powder                                   1 teaspoon
  • Rice Four                                                 2 table spoon
  • Salt                                                          1/2 teaspoon

Mix salt, 1/4 cup butter and flour and rub the mix between your palms until mixing thoroughly.
Mix the colour in few table spoon of water and mix with flour.
Add water little by little and make like a chapathi dough.
Cover it with a cling wrap or a wet cloth and let it rest for 4 or 5 hours.

Mix the remaining butter and rice flour and make it as a paste.

After the resting time again knead the dough and divide into equal sized balls.

Make individual chapathis. Apply the paste on top of the poori and place another one, again apply the rice flour butter paste and stack another poori. like that we can stack 3 to 5 pooris.

Then roll the poori stack as a cylindrical log and cut it into small pieces.
Again roll them as mini pooris.

Then prepare the sugar syrup by mixing the sugar and water and let it boil til it reaches single string consistency
Mix the cardamon powder in the sugar syrup and let it be hot.

Fry the flaky pooris  in hot oil and dip them in the prepared sugar syrup.

The sugar syrup may get crystallizes after some time, if so, then add few tablespoon of water and heat again.
Now flaky sweet delicious  badam poori is ready.


  • Instead of butter Vanaspathi can be used.
  • No need to soak the pooris in sugar syrup just dip into the syrup and keep aside.
  • Place the dipped pooris separately in a plate, don't stack them because while hot they stick with one another and will break while removing.
  • Once become warm then transfer to another plate and store in a airtight box after cooling completely.
  • Don't add the colour powder directly into the flour, mix with water and then use that water to knead the dough. 

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