Badam Katli - Almond Fudge

Badam(Almond) Katli - delicious sweet prepared with badam, sugar, saffron, milk powder and ghee. As I have told you before, for any dessert first you need patience. Especially for katlis, if you prepare it with interest and patience you will get perfect results like store bought sweets. The procedure for badam katli is similar to kaju katli with a few variations. To sweeten the katlis I have used powdered sugar. When I made this recipe for the first time, I have mixed the badam paste with the sugar syrup but it was tasted like badam halwa. After that, I tested the recipe twice with powdered sugar and the results were good.

How to prepare Badam Katli

To make this katli, first you have to soak the badam in hot water 30 minutes. Then remove the skins and soak it in the warm milk for 15 to 20 minutes and then grind it nicely. Once the badam has grounded nicely, transfer it to a heavy bottomed non - stick kadai along with the powdered sugar, milk powder and ghee. Before grinding the badam, powder the sugar and keep it ready. You can add the flavours like saffron and cardamom, while grinding itself. Next, keep the kadai on low heat and stir it continuously for 10 minutes. At the beginning stage, the sugar starts to melt and you can get the consistency like halwa. But after a few minutes, when the mixture gets thick turn off the heat. Keep it in the kadai heat for a few minutes, until you can able to roll the mixture without sticking to your fingers. This is the perfect consistency for katlis. Now scrape the badam mixture quickly into a greased plate or butter paper. Smooth the top of the badam mixture with a greased spoon and roll it gently with a rolling pin. If the mixture has fully cooled down, try to cut into small diamonds or use a cookie cutter to cut into small stars.

Similar recipes

Badam Katli - Almond Fudge Recipe Details

Prep time : 30 minutes
Cook time : 20 minutes
Yields : 40 medium katli
Category : dessert
Author : Muthulakshmi Madhavkrishnan

Ingredients

1 cup badam
1 cup sugar
1/4 cup milk powder
4 cardamom
1 tsp saffron
1 tsp yellow food colour (optional)
250ml milk
3 tbsp ghee

Cooking Directions

Boil 2 cups of water in a vessel rapidly for a few minutes and add the badam to it and turn off the heat. Close it with a lid for 20 minutes.
After 20 minutes, drain the water completely and rinse them in cold water. Next, using your index finger and thumb finger loosen the skin gently.
Once you remove the skin from all the badam, add warm milk along with saffron and close it with a lid for another 30 minutes.Take a mixer jar and add the sugar along with the cardamom. Grind it to a fine powder and transfer it to a bowl.
Next, add the soaked badam along with the milk and pulse the mixer to break up the badam and then add 1/4 cup milk and grind it continuously for 2 minutes.The badams should be ground into a very nice paste.
Take a heavy bottomed non stick kadai and add the badam paste, milk powder, powdered sugar and 2 tbsp ghee.Using a wooden spatula, stir well to combine.
Next, turn on the gas stove and cook them on low heat.Stir it frequently, until the sugar has melted and it looks like halwa.
At this stage, you can add food colour and mix it well. Stir it continuously for 5 to 7 minutes and it gets thick like badam halwa.Now turn off the heat and spread the badam mixture as shown in the picture. After 10 minutes, the badam mixture gets thick and it will not stick to the kadai. Take a small piece and roll it like a ball. If it won't stick to your fingers the consistency is perfect.
Now transfer the badam dough to a greased plate or butter paper. Grease your palm with ghee and knead the dough smoothly. The badam mixture will be warm so it will be easy to knead without any cracks.
Grease your chapathi board with ghee and keep a big ball sized dough in the centre and roll it to a thin chapathi. Now use a cookie cutter or a knife and cut into your favourite shapes.

Badam Katli - Almond Fudge with step by step photos

Measure the badam using a cup and keep it ready. Boil 2 cups of water in a vessel rapidly for a few minutes and add the badam to it and turn off the heat. Close it with a lid for 20 minutes.

After 20 minutes, drain the water completely and rinse them in cold water. Next, using your index finger and thumb finger loosen the skin gently. It will be very easy to remove the skin by this method.
Once you remove the skin from all the badam, add warm milk along with saffron and close it with a lid for another 30 minutes.

Take a mixer jar and add the sugar along with the cardamom. Grind it to a fine powder and transfer it to a bowl.

Next, add the soaked badam along with the milk and pulse the mixer to break up the badam and then add 1/4 cup milk and grind it continuously for 2 minutes.The badams should be ground into a very nice paste.

Take a heavy bottomed non stick kadai and add the badam paste, milk powder, powdered sugar and 2 tbsp ghee.

Using a wooden spatula, stir well to combine. Next, turn on the gas stove and cook them on low heat. Stir it frequently, until the sugar has melted and it looks like halwa.

At this stage, you can add food colour and mix it well.

Stir it continuously for 5 to 7 minutes and it gets thick like badam halwa.

Now turn off the heat and spread the badam mixture as shown in the picture.

After 10 minutes, the badam mixture gets thick and it will not stick to the kadai. Take a small piece and roll it like a ball. If it won't stick to your fingers the consistency is perfect.

Now transfer the badam dough to a greased plate or butter paper. Grease your palm with ghee and knead the dough smoothly. The badam mixture will be warm so it will be easy to knead without any cracks.

Grease your chapathi board with ghee and keep a big ball sized dough in the centre and roll it to a thin chapathi. Now use a cookie cutter or a knife and cut into your favourite shapes.

Yummy and delicious homemade Badam Katli is ready to serve.

Comments

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu. Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to t...

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuz...

Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry. Similar recipes Kadala Curry White Vegetable Kurma Kumbakonam Kadappa Mochai and Potato Sagu Green Peas Coconut Milk Curry Here is the video link for Kadalai Curry Kadalai Curry - Kerala Style Kadala Curry Recipe Detail...

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar ...

VIRUNDHOMBAL

Search This Blog