Description
Delightful Badam Katli is a traditional Indian almond barfi that is quick and easy to make. This sweet treat combines a smooth almond flour mixture with aromatic cardamom and subtle hints of rose water, cooked to perfection and rolled into beautiful diamond shapes. Perfect for festive occasions or a delicious snack, this recipe yields soft, melt-in-your-mouth sweets that can be stored for several days.
Ingredients
Scale
For the Badam Katli
- 1 cup Sugar (Can substitute with jaggery for a richer flavor)
- 1 cup Water
- 2 cups Blanched Almond Flour (Almond meal can be used for a coarser texture)
- 1 teaspoon Almond Extract (Ensure it’s pure for best taste)
- 1 tablespoon Rose Water (Optional for flavor enhancement)
- 1 teaspoon Ground Green Cardamom (Can be swapped with cinnamon or nutmeg)
- 2 tablespoons Ghee (Unsalted butter can be used if necessary)
- Edible Gold/Silver Leaf (Optional but traditionally used for decoration)
Instructions
- Prepare the Sugar Syrup: In a heavy-based pan, combine the sugar and water. Heat over medium-low heat, stirring occasionally until the sugar dissolves completely and forms a clear, smooth syrup.
- Add Almond Mixture: Once the syrup is ready, add the blanched almond flour, almond extract, rose water (if using), and ground cardamom to the pan. Reduce the heat to low and stir continuously to prevent lumps and burning.
- Cook the Mixture: Keep stirring the mixture for 5-7 minutes until it thickens and starts pulling away from the sides of the pan, indicating that it’s cooked through.
- Incorporate Ghee: Add the ghee and continue to stir for another 3-5 minutes until the mixture forms a smooth, cohesive mass that holds together when shaped into a ball.
- Roll the Dough: Transfer the hot mixture onto a piece of wax or parchment paper. Cover with another sheet of paper and roll it out evenly into a rectangular shape about 1/4 inch thick using a rolling pin.
- Cool and Cut: Let the rolled mixture cool for 5-8 minutes until slightly firm but still pliable. Use a sharp knife to cut the rolled katli into traditional diamond or square shapes.
- Store: Place the cut pieces into an airtight container and store at room temperature. The Badam Katli will stay fresh and delicious for 4-5 days.
- Garnish (Optional): For an elegant and traditional touch, decorate the pieces with edible gold or silver leaf before serving.
Notes
- You can substitute sugar with jaggery for a richer flavor but expect a darker color and slightly different taste.
- Almond meal can be used instead of blanched almond flour but the texture will be coarser.
- If rose water is not available, you can omit it or add a few drops of orange blossom water for a different floral note.
- Make sure to keep stirring the mixture continuously while cooking to avoid burning or uneven texture.
- Use a heavy-based pan to ensure even heat distribution during cooking.
- Store the katli in an airtight container to maintain freshness and softness.
- Ghee can be substituted with unsalted butter if needed, but ghee gives a more authentic flavor.
