Where Did Kesar Badam Puri Come From? The Truth Is Surprisingly Simple

A simple look at a much-loved sweet

Kesar Badam Puri is a small, rich sweet made with almonds, saffron, sugar, and ghee. It looks like a mini puri or cookie and has a warm, golden colour from the saffron. It’s soft, slightly crisp, and full of flavour.

Does it have a clear origin?

The simple answer: no. There is no verified, complete history of who created Kesar Badam Puri or where it started. No old food records or royal cookbooks explain its origin. And because the recipe changes from region to region, it’s hard to point to one exact starting point.

What we do know

Even though we don’t know the exact origin, a few things stand out. Almonds have been part of Indian sweets for centuries, used in everything from festive treats to royal recipes. Saffron has always been a luxury ingredient that adds color, aroma, and a sense of celebration. And in some parts of Karnataka, a version of Badam Puri is made during festivals like Dasara, though every household makes it differently, and not all versions use almonds.

All of this shows that Kesar Badam Puri belongs to a long tradition of nut-and-saffron sweets, not a dish created by one person or one place.

Why people love it

The sweet is simple, rich, and festive, offering a warm, comforting taste with premium ingredients. It's special enough for gifting and suitable for festivals, family gatherings, and everyday snacking.

How it lives on today

Because the exact history is unclear, many modern brands and home cooks make their own version of Kesar Badam Puri. Some use almonds. Some use cashews. Some add cranberries or other fruits for a modern twist. (We use all!)

The heart of the sweet remains the same:nut richness + saffron warmth + a treat that feels festive.