Description
Delicious Flaky Banana Puri with Rose Cardamom Syrup is a delightful Indian dessert featuring flaky, crispy fried puris made from layered dough. These golden puris are drenched in a fragrant rose and cardamom-infused sugar syrup and garnished with crunchy pistachios or almonds, creating a perfect blend of textures and floral sweetness.
Ingredients
Scale
For the Dough
- 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)
For Frying
- 2 cups Vegetable Oil (Can replace with any neutral oil)
For the Rose Cardamom Syrup
- 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)
- Water (quantity enough to make syrup, approx. 1 cup)
For Assembly
- 1/4 cup Melted Butter (Coconut oil can be used as a substitute)
- 2 tbsp Cornflour
- 1/2 cup Pistachios or Almonds (Use any nuts of your choice, chopped)
Instructions
- Prepare the Dough: In a mixing bowl, combine the cake wheat flour and baking powder. Cut in the butter until the mixture resembles coarse crumbs. Gradually mix in the ice-cold water and lemon juice to form a smooth dough. Cover the dough and refrigerate for at least 3 hours to ensure flakiness.
- Make the Rose Cardamom Syrup: In a saucepan, combine water, granulated sugar, ground cardamom, and rose essence. Simmer the mixture over medium heat for about 10 minutes, stirring occasionally, until the syrup thickens and becomes glossy. Remove from heat and allow to cool completely.
- Shape the Puris: Divide the chilled dough into eight equal pieces. Roll each piece into thin squares. Brush each layer with melted butter and sprinkle cornflour between layers. Roll the layered dough into Swiss roll shapes and cut into 1.5 cm pieces.
- 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 or until they turn golden brown and become crispy. Remove and drain on paper towels, then transfer to a wire rack to cool.
- Assemble: Once the puris are cooled, drizzle them generously with the prepared rose and cardamom syrup. Top with chopped pistachios or almonds to add a delightful crunch and nutty flavor.
- Serve: Serve the flaky banana puris warm or at room temperature as a sweet treat or festive dessert.
Notes
- Ensure the water used in the dough is ice-cold to achieve maximum flakiness.
- You can substitute rose essence with vanilla extract for a different but pleasant flavor.
- For a dairy-free version, use margarine or coconut oil instead of butter.
- Be careful while frying to maintain a medium-low heat to avoid burning and ensure puris get crispy and golden evenly.
- Store any leftover puris in an airtight container to maintain crispness.
