Description
Delight in the exquisite flakiness of Banana Puri enhanced with a fragrant rose cardamom syrup. This unique Indian-inspired dessert features crisp, buttery puris layered and fried to perfection, then sweetly glazed with a floral syrup and dotted with crunchy nuts, making it a perfect treat for special occasions or an indulgent snack.
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 (Margarine can be used for a dairy-free version)
- 1/2 cup Ice Water (Must be ice-cold)
- 1 tbsp Lemon Juice (Can be omitted if necessary)
Syrup Ingredients
- 1 cup Granulated Sugar (Brown sugar can be used for a richer flavor)
- 1 tsp Ground Cardamom (Can substitute with cinnamon if needed)
- 1 tsp Rose Essence (Can be replaced with vanilla extract if desired)
- 1/4 cup Melted Butter (Coconut oil can be used as a substitute)
- 2 tbsp Cornflour
Other Ingredients
- 2 cups Vegetable Oil (Can replace with any neutral oil)
- 1/2 cup Pistachios or Almonds (Use any nuts of your choice, chopped)
Instructions
- Prepare Dough: In a mixing bowl, combine the cake wheat flour or all-purpose flour and baking powder. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice-cold water and lemon juice, mixing gently until a smooth dough forms. Cover the dough with plastic wrap and refrigerate for at least 3 hours. This resting time ensures the dough becomes flaky.
- Make Rose Cardamom Syrup: In a saucepan over medium heat, combine water (approx. 1 cup), sugar, ground cardamom, and rose essence. Simmer the mixture for about 10 minutes until the syrup thickens and develops a glossy texture. Remove from heat and allow the syrup to cool completely before use.
- Shape the Puris: Remove the chilled dough from the fridge and divide it into 8 equal portions. Roll each portion into thin squares. Brush the surface of each square with melted butter and sprinkle cornflour evenly. Stack the squares, then roll them into Swiss roll shapes. Slice these rolls into 1.5 cm pieces to prepare for frying.
- Fry the Puris: Heat the vegetable oil in a deep pan or kadai over medium-low heat. Carefully drop two puris at a time into the hot oil and fry each side for about 3 minutes until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels. Transfer puris to a wire rack to cool completely.
- Assemble and Serve: Drizzle the cooled puris generously with the prepared rose cardamom syrup. Top each puri with chopped pistachios or almonds for a crunchy finish. Serve immediately or store in an airtight container once cooled.
Notes
- Chilling the dough for at least 3 hours is key to achieving the desired flakiness in the puris.
- You can substitute the rose essence with vanilla extract if rose flavor is unavailable.
- Use neutral oil with a high smoke point for frying, such as vegetable or canola oil.
- Sprinkling cornflour between dough layers helps create separation and flakiness when fried.
- For a vegan version, use margarine and coconut oil substitutions as indicated.
- Ensure syrup is fully cooled before drizzling to prevent the puris from becoming soggy.
