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.

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Badam Katli - Almond Fudge Recipe Details
 
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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

 

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