Badam Katli is a traditional Indian sweet that is popular during festivals and celebrations. It is made with ground almonds, sugar, and ghee, and has a rich, nutty flavor and a dense, fudgy texture.
It is often served during special occasions like weddings, Diwali, and other festivals. Badam Katli is also a popular sweet in Indian households and can be easily made at home with just a few ingredients.
The recipe can vary slightly depending on the region and the cook, but the basic ingredients and method of preparation remain the same. Some recipes call for the addition of milk powder or khoya (dried milk solids) to give the burfi a richer flavor and creamier texture.
Badam Katli is not only delicious but also nutritious. Almonds are a good source of protein, fiber, healthy fats, and essential vitamins and minerals. However, badam burfi is also high in calories and sugar, so it should be consumed in moderation as part of a balanced diet.
Ingredients for Badam Katli:
- 2 cups almonds, blanched and peeled
- 1 cup sugar
- 1/2 cup water
- 1/4 cup ghee
- 1/4 tsp cardamom powder
- Saffron strands (optional)
Instructions for Badam Katli:
- In a food processor or blender, grind the almonds to a fine powder.
- Heat ghee in a heavy bottomed pan or kadhai over medium heat.
- Add the almond powder to the ghee and sauté for 4-5 minutes, stirring continuously.
- In a separate saucepan, combine the sugar and water and bring it to a boil, stirring until the sugar dissolves.
- Reduce the heat and let the sugar syrup simmer for about 5 minutes until it reaches one-string consistency.
- Add the sugar syrup to the almond mixture and stir well.
- Cook the mixture on low heat, stirring constantly, until it thickens and leaves the sides of the pan.
- Add cardamom powder and saffron strands (if using) and mix well.
- Grease a square or rectangular dish with ghee and transfer the mixture to it.
- Use a spatula to smooth out the surface and let it cool for 30-40 minutes.
- Once the mixture has cooled down, cut it into square or diamond-shaped pieces and serve.
- Enjoy your homemade Badam Katli!
- Serve as a dessert: Cut the badam burfi into small pieces and serve it as a dessert after a meal. You can also garnish it with slivered almonds or saffron strands to make it look more attractive.
- Gift to friends and family: Badam burfi makes a great gift for friends and family during festivals and special occasions. Wrap it in decorative paper or place it in a small box to make it look more presentable.
- Serve with tea or coffee: Badam burfi can be enjoyed as a sweet snack with tea or coffee. The nutty flavor of the burfi pairs well with the bitterness of the tea or coffee.
- Use as a topping: You can crumble the badam burfi and use it as a topping for ice cream or other desserts.
- Make a badam burfi sandwich: Spread a layer of badam burfi between two slices of bread to make a delicious sandwich.
Tips for Badam Katli
- Use blanched and peeled almonds for the best results. You can blanch the almonds by soaking them in hot water for 10-15 minutes, then removing the skin.
- Sauté the almond powder in ghee for a few minutes before adding the sugar syrup. This will help enhance the nutty flavor of the burfi.
- Use a heavy-bottomed pan or kadhai to make the Badam Katli. This will prevent the mixture from sticking to the bottom and burning.
- Stir the mixture constantly while cooking to prevent lumps from forming and to ensure even cooking.
- Let the Badam Katli cool completely before cutting into pieces. This will ensure that it holds its shape and doesn’t crumble.
- Chocolate Badam Burfi: Add cocoa powder to the burfi mixture to give it a chocolaty flavor.
- Kesar Badam Burfi: Add saffron strands to the burfi mixture to give it a beautiful yellow color and a subtle flavor.
- Coconut Badam Burfi: Add desiccated coconut to the mixture to give it a unique texture and flavor.
- Khoya Badam Burfi: Add khoya (dried milk solids) to the mixture to give it a creamier texture and richer flavor.
- Pistachio Badam Burfi: Add finely chopped pistachios to the mixture to give it a crunchy texture and a nutty flavor.
- What is the shelf life of Badam Katli?
The burfi can last for up to 2 weeks when stored in an airtight container in the refrigerator.
- Can I freeze badam burfi?
Yes, It can be frozen for up to 1 month. Thaw it in the refrigerator before serving.
- Can I use almond flour instead of ground almonds?
Yes, you can use almond flour instead of ground almonds, but the texture of the burfi may be slightly different.
- Can I make Badam Katli without ghee?
Ghee is an important ingredient in badam burfi as it adds flavor and richness to the sweetness. However, you can use neutral-flavored oil or coconut oil as a substitute.
- How can I prevent the badam burfi from becoming too hard?
Cook the burfi on low heat and stir it constantly to prevent it from sticking to the bottom of the pan. Also, do not overcook the burfi as it can become hard and difficult to chew.
- Can I make it with sugar substitutes?
Yes, you can use sugar substitutes like stevia or erythritol instead of sugar. However, the texture and flavor of the burfi may be slightly different.
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