Saturday, October 4, 2014

Badam Katli( Almond Fudge)

I never attempted badam katli or kaju katli before though I have made few burfis like 7cup burfi and boost burfi.But one of my friend makes excellent kaju katlis for occasions like birthdays and festivals in her house.So whenever I visit her house on any such occasion,I never miss to taste those delicious kaju katlis,It motivated me to try at home and I asked her for the recipe and to my surprise it was much easier than the ones on the internet and I wanted to try one immediately.Instead of kaju katli,I tried badam katli as I had a lot of sliced almonds in my freezer.Generally badam katli is made by soaking almonds in hot water and removing its skin  and then grinding it to a fine paste.But as my almonds are sliced,I could not peel it so I decided to soak it and grind it as such.So the color of the katlis were a bit different with no sacrifice on taste.

Preparation time:25-30 mins
Makes:15 burfis


Almonds-2 cups
Sugar-2 cups
Saffron-2 pinches
Milk-2 tbsp
Ghee-2 tbsp


1.Soak saffron in a tsp of hot milk and keep it aside.

2.Soak almonds in hot water for one hour.After one hour drain the water and grind almonds to a fine paste by adding milk to it.Add sugar along with it and grind it to a very fine paste.

3.Transfer the mixture to a wok and in medium flame keep stirring continuously.Add the ghee also.

4.When the mixture starts boiling,add the saffron milk mixture and keep stirring.When the mixture starts leaving the sides of the wok,switch off the flame.

5.Take a small portion of the mixture and try to roll it into a small ball,if you are able to roll out into a small ball without sticking to your fingers ,then it is the correct stage.If not keep stirring in low flame,till this consistency is reached.

6.Transfer the content on to a greased plate and even it out and cut in to diamond shaped katlis.

7.After the mixture turns warm,carefully take the katlis out and serve.


*You can also take the dough and after it turns warm,on a clean counter roll out like a chappathi and then cut into diamond shaped katlis.
*The amount of ghee was just right,as almond releases oil when heated which will be sufficient.