Badam Katli
Badam Katli is a very delicious, rich, and melt-in-your-mouth sweet recipe. It is made with very few ingredients, almonds, sugar, ghee, and saffron. Badam katli can be made in a jiffy with store bought almond flour.
Ingredients
- 1 1/4 cup Almond flour blanched
- 1/2 cup Sugar
- 7-8 Saffron strands optional
- 2-3 Chandi ka vark optional
- 1/4 cup Water
- 1 tsp Ghee
Instructions
- Line a baking tray or silicone baking mat with parchment paper.
- In a pan, add ¼ cup water, sugar, and saffron strands. Let it sit for 1-2 minute so the saffron color will release in the water.
- Boil the mixture on medium heat. It will take about 4-5 minutes.
- Next, on low heat let the mixture cook further into a 1 string consistency sugar syrup for about 4-6 minutes.*Note: To check sugar syrup consistency, dip a wooden spatula in the syrup and lift it out. Allow cooling for a few seconds and then touch the syrup with a forefinger. Touch your thumb and forefinger together and pull apart gently. If a single thread is formed, then it means 1 string consistency is ready. Keep boiling the syrup gently till you reach the consistency. Stages progress fairly quickly after a point, so check it frequently and do not overcook the syrup.
- Combine almond flour in the sugar syrup, increase the heat to medium low, and cook the mixture for about 3-4 minutes. Use a spatula to break the small lumps in the flour.
- Next, add ghee, mix it very well, and cook it further for 2-3 minutes until the mixture leaves the sides of the pan and comes together or thickens.
- Transfer the mixture to a lined parchment paper. Let it cool for 30 seconds to 1 minute or until easy to handle.
- Knead the dough into a smooth ball. Place another parchment paper on the top and roll out the dough with a rolling pin into ⅛ or ¼ inch thickness.
- Gently apply 2-3 sheets of chandi ka vark at this point (if using) when the katli mixture is still warm.
- Once the mixture cools down, cut the katli into 1 ½ inch diamond shape with a sharp knife.
- Slowly separate each katli and serve.
Notes
- Do not overcook the sugar syrup or else the katli will become hard.
- If you are not sure about the 1 string consistency, make sure to boil the sugar and water, then lower the temperature, and cook the syrup further - not more than for 4-5 minutes or until the sugar syrup thickens a little. Next, once you cook the almond flour, it shouldn’t feel sticky and you could form a smooth ball. Cook the mixture further until then to make a perfect katli.
- Depending on the thickness/type of the pan, quantity, and temperature setting the amount of time for perfect katli will change.