Badam Katli is a quick and very easy recipe which can be done in minutes. Diwali festival is fast approaching in a fortnight from now. So, I have posted this recipe. This burfi is very soft and semi transparent compared to Kaju burfi and can be prepared the same way as we prepare Kaju Katli which has been already posted in this blog.
INGREDIENTS:
Badam - 1 cup
Sugar - 3/4 cup
Cardamom powder - a pinch
Saffron strands - a little
Ghee - 2 tsp
METHOD:
1. Soak Badam in hot water for an hour and remove the skin. Let it dry for sometime.
2. In a mixer, add the badam and saffron and make into a coarse powder. Do not over run the mixer since the badam might turn sticky due to the oil content in it.
3. Meanwhile, in a thick bottom tawa add sugar and 1/2 cup of water and allow to boil.
4. When the sugar dissolves completely and starts boiling add the badam powder and stir well.
5. Mix continuously adjusting the flame from low to medium.
6. In 10 to 12 minutes time, dough will start leaving the pan. Take a little and roll into a small ball after greasing fingers with ghee.
7. If it rolls into a soft ball, switch of the flame. If it is sticky, stir for a minute and try again.
7. Add ghee and mix well.
8. Allow to cool for few minutes.
9.Grease a burfi plate/butter paper/plate with little ghee.
10. Knead the dough with hands and transfer it to the plate.
11. Stretch using a flat bottomed cup and cut into desired shape.
12. If transferred to a butter paper, use rolling pin to flatten it.
13. Tasty and soft BADAM KATLI is ready.
Also see for Badam Halwa in this blog
Note:
INGREDIENTS:
Badam - 1 cup
Sugar - 3/4 cup
Cardamom powder - a pinch
Saffron strands - a little
Ghee - 2 tsp
METHOD:
1. Soak Badam in hot water for an hour and remove the skin. Let it dry for sometime.
2. In a mixer, add the badam and saffron and make into a coarse powder. Do not over run the mixer since the badam might turn sticky due to the oil content in it.
3. Meanwhile, in a thick bottom tawa add sugar and 1/2 cup of water and allow to boil.
4. When the sugar dissolves completely and starts boiling add the badam powder and stir well.
5. Mix continuously adjusting the flame from low to medium.
6. In 10 to 12 minutes time, dough will start leaving the pan. Take a little and roll into a small ball after greasing fingers with ghee.
7. If it rolls into a soft ball, switch of the flame. If it is sticky, stir for a minute and try again.
7. Add ghee and mix well.
8. Allow to cool for few minutes.
9.Grease a burfi plate/butter paper/plate with little ghee.
10. Knead the dough with hands and transfer it to the plate.
11. Stretch using a flat bottomed cup and cut into desired shape.
12. If transferred to a butter paper, use rolling pin to flatten it.
13. Tasty and soft BADAM KATLI is ready.
Note:
- little milk powder can be sprinkled while kneading into dough, so that the burfi doesn't look transparent.
- Saffron is optional. Adding saffron gives a tinge of yellow colour to the burfi.
Very nice 👍🏼
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