Skip to main content

Kesar Badam Katli / Saffron Almond Barfi

Badam Katli
This was one of the new sweets I made this Diwali. Slightly different from the well known Kaju Katli. Its a good way to finish off those almonds lying in your pantry.

Ingredients:
Almonds/ Badam - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Milk Powder - 2 tsp (optional)
Ghee/Clarified Butter - 1 tsp
Saffron/Kesar - few strands
Green Cardamom/Elaichi - 1 pod

How to cook Badam Katli:
  • Crush cardamom seeds and saffron in a mortar pestle to a fine powder.
  • I have used Raw Almonds with skin for this Burfi. Discard the skin if you want your katli to look white or pale yellow. Grind almonds in a dry blender jar to a fine or a slightly coarse powder.
  • In a thick bottom pan, add sugar and water. Keep stirring until sugar dissolves. Add saffron and cardamom powder. Continue cooking until sugar syrup turns sticky. Touch the sugar syrup and check to see if it sticks to your fingers.
  • Lower the heat and add almond powder. Continue stirring at low heat until no lumps are seen. Add 1 tsp ghee and stir for a minute or until the barfi mix starts leaving the edges of the pan. Feel free to add ghee generously if you like.
Badam Burfi
  • Turn off the heat and take a small piece of the mix. Check if you can form a round smooth ball. If so, your barfi mix is ready. If not, cook for another minute.
  • When the barfi mix turns slightly cold enough to handle, add milk powder and knead it well to form a ball. Milk powder is not essential, but I like the slight flavor of milk. And milk powder won't reduce the shelf life of barfi. 
  • Grease a wooden board or a flat surface with few drops of ghee. Also, the rolling pin. Roll the ball into 1/2 cm thick even layer. Using a sharp knife, cut diamond shape burfi pieces. You can use a cookie cutter for different shapes. Gather the edges and knead them again to form a ball and repeat the process.
Enjoy Almond Katli any time you like. Keep them refrigerated.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...
9 comments
Read more