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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
Cook Time20 minutes
Total Time1 hour 20 minutes
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.
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