3 cups - plain flour
1/2 cup - almonds, powdered finely
1/2 cup - ghee or unsalted butter
1/4 tsp - salt

For Garnishing:
1 tbsp - almonds slivered
1 tbsp - pistachios slivered
1/4 tsp - cardamom crushed coarsely
15 to 20 - saffron strands

For Syrup:
1 1/2 cup - sugar
1 cup - water
1/2 tsp - saffron strands
1/2 tsp - cardamom powder
1 tbsp - milk
Other ingredients:
ghee to deep fry

Mix flour, salt and ghee in a large bowl till well blended. Add enough water, to make a smooth dough. Knead for 4-5 minutes.

Cover with moist cloth and keep aside for 30 minutes. Divide into small ping pong ball sized portions.
Take one portion, make a ball and roll to 5” in diameter.

Apply a little ghee on top side. Sprinkle some powdered almonds all over. Fold into half, press lightly, and fold again to form a triangle.

Press gently, inserting a clove in centre if desired. Keep aside, repeating for all the dough.

For Syrup:
Put water and sugar to boil in a vessel. after boiling add milk, and simmer till the curdled scum is collected on top.

When syrup is slightly sticky to touch on the spoon, take off fire.
Strain with a metallic strainer or a moistened muslin cloth.

Return to boil for a minute, stirring in cardamom powder, saffron. Dip the Badam puris one by one for about half minute or so.

Allow excess syrup to drain in a perforated container. Arrange all drained puries on a serving dish.

Garnish with almonds, pistachios, cardamom and saffron decoratively