Soak almond for about an hour. Peel them off and grind to fine paste using a mixer grinder.

In a large bowl combine maida, rice flour and almond paste together and mix well. Add milk little by little and knead the dough to thick consistency. Cover the dough with a damp cloth and let it rest for 20 minutes.

Now make small lemon sized balls out of dough, roll one of them in to very thin puri. Smear little ghee on the rolled puri and fold it in to half. Again smear little ghee and fold it to get triangle shape. Insert a clove to keep the layers together while frying.

Heat oil in a large wok, once it is heated up drop each triangle shaped badam puri in to oil. Deep fry them in medium flame till they turn slightly brown. Make sure even the inner layers too are fried. Drain them on a tissue paper.

Now heat a cooking pan adding sugar and water to the level of sugar(1/4 cup). Once the sugar dissolves and becomes little thick switch off the flame. Sugar syrup need not have to reach one thread consistency. Add cardamom powder for fragrance and mix.

Immerse deep fried badam puri in sugar syrup for about 3 minutes, then remove and arrange them on large plate.

Crunchy badam puri is ready to munch as Diwali sweet.

You can make this sweet using all purpose flour alone skipping rice flour and almond paste, procedure being the same.

While making dough you can add little food color for the puris to get pleasant yellow color. I do not like artificial color in my food, so I added little turmeric powder.

Discard the cloves while serving the puris.

You have to roll the puris really thin, otherwise inner layers remain uncooked.

You can immerse puris for longer, if you like more sweetness.