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    You are here: Home / Recent Posts / Badam Katli | Badam Barfi

    Badam Katli | Badam Barfi

    Last Updated On: Jun 5, 2022 by Sharmilee J

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    Badam Katli is a rich, delicious sweet made by grinding almonds to a powder, simmered with sugar syrup to a dough consistency and cut into diamond shape. Badam Katli is popularly made at home during Diwali & special occasions. Badam Katli can also be made with additional flavors &colors to delight.
    Badam Katli Recipe
    To me burfi is hard but I can say this is soft burfi…won’t hurt right?! 😉 When I posted Kaju Katli recipe, I had few of my friends asking to post easy sweet recipes that doesn’t call for sugar syrup consistencies which will be easy for beginners.So I tried the same Kaju Katli Recipe in a different method, so yes this method doesn’t call for any syrup consistency check,just add the badam powder once the sugar dissolves and keep mixing till it forms a ball..How easy is that?! Even if you miss the consistency you can again cook for few mins to get it right, so this will be the easiest recipe for any beginner to try for this Diwali 2016.If you have powdered badam in hand then making this sweet can finish in just 15mins its that easy.If you like saffron flavour you can grind a pinch of saffron along with badams and make Kesar Badam Katli.
    Badam Katli Recipe

    The only challenge here is powdering badam but its not that tricky like cashews I felt.Please read my notes fully before you proceed.

    I was overjoyed to see mittu enjoy this Badam Katli as she will not even touch kaju sweets.She loved it so much and also gave few pinches to her little brother and said ‘amma he too likes it so make it often’…what else?!

    More burfi recipes:

    • Kaju katli
    • Vanilla chocolate burfi
    • Maida burfi
    • 7 cup burfi

    Badam Katli Recipe

    If you have any more questions about this Badam Katli Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Badam Katli Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Badam Katli | Badam Barfi

    Badam Katli is a rich, delicious sweet made by grinding almonds to a powder, simmered with sugar syrup to a dough consistency and cut into diamond shape. Badam Katli is popularly made at home during Diwali & special occasions. Badam Katli can also be made with additional flavors &colors to delight.
    Prep Time1 hour hr
    Cook Time20 minutes mins
    Total Time1 hour hr 20 minutes mins
    Servings15 Barfis
    AuthorSharmilee J

    Ingredients

    • 1/2 cup badam almonds
    • 1/4 cup sugar
    • 1/4 cup water
    • melted ghee just for greasing

    Instructions

    • Boil 1 cup water, when it starts to boil rigorously measure and add badams. Let it cook for 3 mins. Switch off and rinse it in cold water.
    • Now remove the skin, it will easily peel off the badams.
    • Measure your ingredients and keep it ready .Ensure your mixer is completely dry. Transfer badams to a mixer.
    • Grind it to a semi fine powder. Don't overdo as the badams will leave out oil and the whole mixture will turn sticky. Badam powder should be coarse. Set aside.
    • Take sugar in a thick bottomed kadai, now add water. Stir in till sugar dissolves.
    • Then it starts to bubble up. Once the sugar completely dissolves and it starts to bubble up, add the badam mixture. Keep stirring in low flame.
    • Add cardamom powder, keep stirring. Scrap the sides and keep cooking.
    • It will become dry and starts rolling into a flexible dough.
    • The dough should be slightly dry, but should be soft and flexible so switch off accordingly. You can even try rolling a tiny ball, if it forms then that's the correct consistency. It took me around 12 mins for forming the dough.
    • Switch off and let it cool down for 5 mins.
    • When its still warm, knead it well. If you feel the mixture is dry add 1/2 teaspoon ghee and then knead it. I didn't use as it was easy for me to gather and knead. Place the dough on a plate.
    • Now lay a butter paper over it, slightly apply ghee. Now start rolling with a chapathi roller to 1/4 inch thick. And cut into diamonds.
    • First draw vertical lines then criss cross it to form diamond shapes. Now you have the liberty to enjoy the edge uneven pieces 🙂 Now separate the pieces.
    • I collected the extras, kneaded rolled again and cut into pieces, this way you can eliminate the uneven edge pieces.
    • Cool down and store in airtight container. Enjoy Badam Katli / Badam Barfi!

    Notes

    • If you want a more sweeter katli, add 1/3 cup sugar.
    • For making barfi - you can roll it a little more thick cut into squares and serve.
      If you have refrigerated your badam, then first bring it to room temperature and then proceed.
    • Use a dry mixer jar, the mixie should be completely moisture free.
    • Butter paper helps in giving a neat smooth finish, so I recommend adding it.
      When you start grinding run the mixer at a stretch for 10 seconds, the scrap the sides then pulse it giving intervals. Make sure badam is in powder for, it should not be pasty. If there are tiny bits, its ok but don't overdo grinding then badams will let out oil and become pasty.
    • Seeing the coarse badam mixture, don't panic and grind for more time then it will become sticky.
    • If you cook the badam dough perfectly, the dough will be so flexible almost like the playdough clay and you can play and experiment a lot with it.
    • If the mixture becomes too crumbly then add little milk and grind it in the mixer to form a slightly moist dough, if its still gooey again cook to form a dough. But if you add milk shelf life will be less.
    • If you try to cut it it should be firm, if the pieces are gooey then you need to cook for little more time.
    • Kneading is really important for a smoother finish.
    • I recommend to do the entire process in low flame or low medium.
      If you are comfortable with sugar string consistency then you can try the same kaju katli method.
    Nutrition Facts
    Badam Katli | Badam Barfi
    Amount Per Serving (25 g)
    Calories 40 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.2g1%
    Trans Fat 0.001g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 0.3mg0%
    Potassium 35mg1%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 4g4%
    Protein 1g2%
    Vitamin A 0.05IU0%
    Calcium 13mg1%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Badam Katli Recipe Step by Step

    1. Boil 1 cup water,when it starts to boil rigorously measure and add badams.Let it cook for 3 mins. Switch off and rinse it in cold water.
      How to make Badam katli - Step1
    2. Now remove the skin, it will easily peel off.You know who did it for me?! Yes mittu neatly peeled the skin for all the almonds.Measure your ingredients and keep it ready.If your are badams are refrigerated, then bring to room temperature and then proceed.Ensure your mixer is completely dry.Transfer badams to a mixer
      How to make Badam katli - Step1
    3. Grind it to a semi fine powder.Don’t overdo as the badams will leave out oil and the whole mixture will turn sticky.See my badam powder was this coarse.Set aside
      How to make Badam katli - Step2
    4. Take sugar in a thick bottomed kadai,Now add water.Stir in till sugar dissolves.
      How to make Badam katli - Step3
    5. Then it starts to bubble up.Once the sugar completely dissolves and it starts to bubble up,add the badam mixture.
      How to make Badam katli - Step4
    6. Keep stirring in low flame.
      How to make Badam katli - Step5
    7. Add cardamom powder,keep stirring.Scrap the sides and keep cooking.
      How to make Badam katli - Step6
    8. It will become dry and starts rolling like this.It should be like a flexible dough.The dough should be slightly dry, but should be soft and flexible so switch off accordingly.You can even try rolling a tiny ball, if it forms then that’s the correct consistency.It took me around 12 mins for forming the dough.Switch off and let it cool down for 5 mins.
      How to make Badam katli - Step7
    9. When its still warm, knead it well.If you feel the mixture is dry add 1/2 teaspoon ghee and then knead it.I didn’t use as it was easy for me to gather and knead.Place the dough on a plate.
      How to make Badam katli - Step8
    10. Now lay a butter paper over it,slightly apply ghee.Now start rolling with a chapathi roller to 1/4 inch thick.And cut into diamonds.
      How to make Badam katli - Step9
    11. First draw vertical lines then criss cross it to form diamond shapes.Now you have the liberty to enjoy the edge uneven pieces :)Now separate the pieces.I collected the extras,kneaded rolled again and cut into pieces, this way you can eliminate the uneven edge pieces.
      How to make Badam katli - Step10

    Cool down and store in airtight container.
    Badam Katli Recipe

    Expert Tips

    • If you want a more sweeter katli, add 1/3 cup sugar.
    • For making barfi – you can roll it a little more thick cut into squares and serve.
    • If you have refrigerated your badam, then first bring it to room temperature and then proceed.
    • Use a dry mixer jar, the mixie should be completely moisture free.
    • Butterpaper helps in giving a neat smooth finish, so I recommend adding it.
    • When you start grinding run the mixer at a stretch for 10 seconds, the scrap the sides then pulse it giving intervals.Make sure badam is in powder for, it should not be pastey.If there are tiny bits, its ok but dont overdo grinding then badams will let out oil and become pastey.
    • Seeing the coarse badam mixture, don’t panic and grind for more time then it will become sticky.
    • If you cook the badam dough perfectly, the dough will be so flexible almost like the playdough clay and you can play and experiment a lot with it.
    • If the mixture becomes too crumbly then add little milk and grind it in the mixer to form a slightly moist dough, if its still goey again cook to form a dough.But if you add milk shelf life will be less.
    • If you try to cut it it should be firm, if the pieces are goey then you need to cook for little more time.
    • Kneading is really important for a smoother finish.
    • I recommend to do the entire process in low flame or low medium.
    • If you are comfortable with sugar string consistency then you can try the same kaju katli method.

    See the tiny hands trying to reach the katlis…yes he is always around me and wants to taste check everything.
    Badam Katli Recipe


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    Filed Under: Burfi Recipes, Diwali, Diwali Special, Holi, Indian Sweets, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Rama V V

      October 17, 2016 at 8:48 am

      Hi nice recipe. Planning to make this for Diwali as we bought some good quality Badams. How coarse should the badam be grounded to ? Like samba Rava ?

      Reply
      • SHARMILEE J

        October 23, 2016 at 3:21 am

        We cannot grind it fine as it will turn sticky so grind as fine as possible….it will slightly coarse like fine rava

        Reply
    2. Subashini N

      October 17, 2016 at 9:38 am

      Looks too good and very easy too sharmi…looks very similar to kaju katli.

      Reply
    3. Ms.Chitchat

      October 18, 2016 at 2:32 am

      Yum yum, thanks for the easy recipe.

      Reply
    4. Meenal Krishnan

      October 19, 2016 at 4:06 am

      looks yummy…one small doubt sharmi…i dont have butter sheet ..what can i do instead of butter sheet?

      Reply
      • SHARMILEE J

        October 23, 2016 at 3:22 am

        Just use any polythene sheet

        Reply
    5. Best

      October 21, 2016 at 2:06 pm

      Really loves ur website sharmi.your clicks are awesome.Let me know the shelf life of the recipe.

      Reply
      • SHARMILEE J

        October 23, 2016 at 2:57 am

        Will stay good for atleast a week in room temperature

        Reply
    6. Indu Anand

      October 23, 2016 at 2:41 am

      Can we make badam powder and store in advance

      Reply
      • SHARMILEE J

        October 23, 2016 at 2:56 am

        Not sure if it will become moist if you store….you can try and see

        Reply
    7. Rani

      March 09, 2017 at 2:45 pm

      Thank u Sharmi for this easy badam Karli recipie.It came out really good!My kids loved it?

      Reply
    8. Sowmya

      October 16, 2017 at 10:34 am

      Hi
      Can I use aluminum foil instead of
      Butter sheet?

      Reply
      • Sharmilee J

        October 16, 2017 at 9:57 pm

        yes you can try

        Reply
    9. Parimala

      October 03, 2018 at 4:14 am

      I tried this recipe and it came out well. Thank you for giving correct measurements and step by step picture. 👍🏻

      Reply
    10. Valli

      March 16, 2020 at 6:38 am

      I tried and it came out well, it’s very easy to follow. Thanks sharmi sis.

      Reply
    11. Dr V Janaki

      March 02, 2023 at 3:12 pm

      can we use jaggery instead of sugar? or brown sugar? im diabetic so we use brown sugar mostly and for any sweets instead of white sugar i use only jaggery

      Reply
      • Sharmilee J

        March 13, 2023 at 6:30 am

        No sorry I would suggest to use only white sugar for this recipe

        Reply
    5 from 6 votes (6 ratings without comment)

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