Sindhi Badambura - Sweet Almond Pastries

Ingredients

In this Sindhi adaptation of Badambura, we incorporate the flavors and ingredients commonly found in Sindhi cuisine. The original Azerbaijani Badambura typically uses a filling made with walnuts, while the Sindhi version replaces them with almonds. Additionally, Sindhi cuisine often incorporates cardamom and rose water, which add a unique aromatic touch to the filling. The pastry is also deep-fried until golden in Sindhi cuisine, giving it a crispy texture. We alse have the original recipe for Badambura, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ghee or clarified butter 1/4 cup (60ml) ghee or clarified butter
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1 tablespoon rose water 1 tablespoon rose water
• Oil, for deep frying Oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour and salt. Add ghee and mix until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together ground almonds, sugar, cardamom powder, and rose water to make the filling.
4. 4.
   Divide the dough into small equal-sized balls. Roll out each ball into a thin circle.
5. 5.
   Place a spoonful of the almond filling in the center of each circle. Fold the circle in half to form a crescent shape and seal the edges by pressing them together.
6. 6.
   Heat oil in a deep pan or fryer. Fry the Badambura on medium heat until they turn golden brown and crispy.
7. 7.
   Remove the pastries from the oil and drain them on a paper towel to remove excess oil.
8. 8.
   Allow the Badambura to cool before serving. They can be stored in an airtight container for up to a week.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve a smooth texture.

Tips & Tricks

• To enhance the flavor, you can add a pinch of saffron strands to the almond filling.
• If you prefer a less sweet version, reduce the amount of sugar in the filling.
• Ensure the oil is at the right temperature before frying to achieve a crispy texture.
• Serve the Badambura warm with a sprinkle of powdered sugar for an extra touch of sweetness.
• These pastries can be enjoyed on their own or paired with a cup of hot tea or coffee.

Serving advice

Serve Sindhi Badambura as a delightful dessert or snack. They are best enjoyed warm, straight from the fryer. Dust them with powdered sugar for an elegant presentation.

Presentation advice

Arrange the golden Badambura on a serving platter, garnished with a few rose petals or slivered almonds for an appealing presentation.