Description
Delight in the rich, flaky texture of Banana Puri infused with aromatic rose cardamom syrup. This traditional recipe combines a buttery dough layered for ultimate flakiness and deep-fried to golden perfection. The exotic syrup and crushed pistachios elevate the puris into an elegant dessert perfect for special occasions or teatime indulgence.
Ingredients
Scale
Dough Ingredients
- 2 cups Cake Wheat Flour/All-Purpose Flour (Substitute with gluten-free flour if desired)
- 1 tsp Baking Powder
- 1/2 cup Butter (can use Margarine for dairy-free)
- 1/2 cup Ice Water (must be ice-cold)
- 1 tbsp Lemon Juice (optional)
Frying Oil
- 2 cups Vegetable Oil (or any neutral oil)
Syrup Ingredients
- 1 cup Granulated Sugar (brown sugar can be used for richer flavor)
- 1 tsp Ground Cardamom (can substitute cinnamon)
- 1 tsp Rose Essence (can be replaced with vanilla extract)
- Water (quantity implicit with syrup preparation)
Additional Ingredients
- 1/4 cup Melted Butter (can substitute coconut oil)
- 2 tbsp Cornflour
- 1/2 cup Pistachios or Almonds (chopped)
Instructions
- Prepare the Dough: In a mixing bowl, combine the flour and baking powder. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the ice water and lemon juice, mixing gently to form a smooth dough. Cover the dough and refrigerate it for at least 3 hours to enhance flakiness.
- Make the Rose Cardamom Syrup: In a saucepan, combine water, sugar, ground cardamom, and rose essence. Simmer the mixture over medium heat for about 10 minutes until the syrup thickens and becomes glossy. Remove from heat and allow it to cool completely before use.
- Shape the Puris: Divide the chilled dough into eight equal portions. Roll each portion into thin square sheets. Brush the sheets with melted butter and sprinkle cornflour between layers. Roll the sheets into Swiss roll shapes and cut them into 1.5 cm pieces to create layered puris.
- Fry the Puris: Heat vegetable oil in a deep pan over medium-low heat. Fry two puris at a time for approximately 3 minutes on each side until they are golden brown and crispy. Drain on paper towels, then transfer to a wire rack to cool completely.
- Assemble and Serve: Drizzle the cooled puris generously with the rose cardamom syrup. Top with chopped pistachios or almonds for a delightful crunch and flavor. Serve immediately or store in an airtight container once cooled.
Notes
- Ensure the water is ice-cold when mixing the dough to help create flaky layers.
- Refrigerating the dough for a minimum of 3 hours is key for perfect flakiness.
- Maintain medium-low heat while frying to avoid burning and ensure even cooking.
- You can substitute nuts based on preference; walnuts or cashews work well.
- For a dairy-free version, use margarine and coconut oil as indicated.
- Store leftover puris in an airtight container at room temperature for up to 2 days to retain crispness.
