Badam Katli Recipe | Badam Barfi Recipe
Badam Katli is a soft, rich sweet made by cooking powdered almonds along with sugar syrup till it turns into a smooth dough then cutting into pieces. This recipe has mild nutty flavor from the almonds and the gentle sweetness makes it a sweet that almost everyone at home will enjoy without any fuss. Once you cut them into those thin diamond shapes, it gives that festival feeling instantly.
Servings15 Barfis
Ingredients
- ½ cup badam almonds
- ¼ cup sugar
- ¼ 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 minutes. 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 minutes for forming the dough.
- Switch off and let it cool down for 5 minutes.
- When its still warm, knead it well. If you feel the mixture is dry add ½ 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 ¼ 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
- Soaking – I usually soak almonds in hot water for few minutes so the skin peels off easily. This makes the powder smooth and prevents grainy texture.
- Grinding – I always grind in short pulses. If you grind too much the almonds release oil and become pasty, so better to keep it semi fine and little coarse.
- Sugar Syrup – I keep the flame low when making the syrup. It does not need any string consistency, only needs to dissolve completely and turn slightly thick.
- Dough Stage – I usually take small pinch from the pan and try rolling a tiny ball. If it forms without sticking too much, then the dough is ready to switch off.
- Kneading Warm Dough – I knead the dough when it is still warm as it becomes soft and flexible. If it turns dry, I just add half teaspoon ghee and knead again.
- Rolling Evenly – I roll between butter papers because it helps to spread evenly without cracks. It also gives smooth clean finish on top which looks neat.
Nutrition Facts
Badam Katli Recipe | Badam Barfi Recipe
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
Like our video?Subscribe to our youtube channel to get latest updates!