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

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 use s

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

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 will be e

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. Pulikuzh

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 Black

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder. This is a quick and easy gravy recipe with a few ingredients. Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy. In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it.

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers. During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker. To make this healthy

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.

VIRUNDHOMBAL

Search This Blog