Badam Katli | Burfi | Almond Fudge | Diwali Recipes

Badam Katli or burfi is one of the easiest recipe to try and absolute gorgeous to wow friends and family, well until I tried it I never believe it so if you think it’s not a simple recipe then take my word for it.  It a perfect festive recipe including for Diwali, make this for your family or to share with friends they will love it for sure.  After I posted how to make almond flour I received lot of query on when I am going to post badam burfi, I didn’t had any plan to make any burfi/katli when I made the almond powder/flour, later I thought let’s do this
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Before preceding further I want to wish Happy Karwa Chuath to all celebrating in advance.  I am sure you gals must be busy doing the prep work for the same & other whom doesn’t know Karva Chuath is a Hindu Festival (some Sikh women celebrate too) where married women keep fast from sun rise to moonrise for their husband’s well-being and longevity.  After breaking fast there will be a feast, you can try this badam burfi for karwa chuath too.



Ingredients: [Makes 12-14 pieces]

Almond Flour – 1 Cup
Granular Sugar – 1/2 Cup [ I used 1 tbsp less of 1/2 cup)
Cardamom Powder – 1/2 tsp
Milk – 2 tbsp [as required]
Edible Sliver Foil/Warq – 1 sheet [optional]
Ghee – For greasing




Method:

1 Make almond flour as mention in this post.



2. Heat a pan/wok and roast flour for a minute, stir continuous to avoid burning.



3. Add sugar and stir again for 2 minutes do this on medium flame, if you rest for 5 seconds too,  flour colour will change to brown.   Now add cardamom powder, 2 tbsp of milk and mix well. 



4. Keep on stirring until it forms a mass, start leavening edges of wok and forms a smooth dough/lump.  While stirring try to smooth the mixture with back of latter.



5. Grease a plate with ghee and pour this mixture, spread it evenly in thin layer, you can use rolling pin and roll it too, allow it to cool for 2-3 minutes.  Now spread the sliver warq, press the warq with the butter paper so it’s stick to the katlis well.

  Cut in desire shape with cookie cutter or in square/diamond shape and once completely cooled, store the pieces in air tight box if anything left to store !  You can keep this in fridge up to a week.
  


Our badam katli is ready.  Don’t worry about the sliver varq not properly applied on each pieces that’s fine, we are not looking for shop like katli/sweet here, the little un-perfect things only makes this home made katli or any sweet so perfect and homely.  I just feel this way, you doesn’t have to think same!



Variations

~ You can blanch almonds and grind it along with 2-3tbsp of milk and then make the katli, follow the same step other than adding the milk part.

~ If while spread the mixture you think it’s too dry add 1-2 tbsp of milk and knead it to make a smooth dough.  Be careful while doing this as it will be very hot.

~ I used blanched almond flour and with skin almond flour so the colour it’s little brown, if you use blanched almonds paste or flour it will be in lighter in colour than this.

~ Adjust sugar to your taste, you can use 3/4 cup or 1cup sugar too. Generally badam katli, kaju katlis are not very sweet but just mild. 

Enjoy the festive and the katli too.



Have a nice day ~~

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