Badam Katli is one of those desserts that brings back childhood memories of festivals and celebrations. This delicate almond fudge has been a favorite in Indian households for generations. The smooth texture and nutty flavor make it irresistible. What I love most about this recipe is how simple ingredients transform into something so elegant. The saffron adds a lovely golden color and subtle fragrance. Every bite feels like a little celebration in your mouth.
About the Recipe
You should try this recipe because it creates restaurant-quality sweets right in your kitchen. Many people think making Badam Katli is difficult, but this recipe breaks it down into simple steps. The key is getting the sugar syrup consistency right – that’s what makes the difference between good and amazing katli. Once you master this technique, you’ll never need to buy expensive sweets from the store again. Your family will be so impressed.
Why You’ll Love This Recipe
The texture is what makes this recipe special. When you bite into these diamond-shaped pieces, they literally melt on your tongue. The natural sweetness of almonds combines beautifully with the fragrant saffron. And let’s talk about how gorgeous these look with the silver decoration. They make perfect gifts for friends and neighbors during festivals. The best part? You know exactly what goes into them – no preservatives or artificial flavors. Just pure, wholesome ingredients that taste incredible.
Badam Katli
Cooking Tips
Getting the sugar syrup to one-string consistency is crucial. Test it by taking a drop between your thumb and finger – when you pull apart, it should form one thin string. Don’t rush the almond grinding process. Make sure they’re completely cool and dry before grinding, or you’ll end up with almond butter instead of powder. Work quickly once you add the syrup because the mixture sets fast.
Serving and Storing Suggestions
This recipe serves about 15-20 pieces and takes roughly 45 minutes to prepare. Store your Badam Katli in an airtight container at room temperature for up to one week. Layer them between parchment paper to prevent sticking. These taste best at room temperature, so take them out of the fridge about 10 minutes before serving if you’ve stored them there.
Similar Recipes
- Kaju Katli (Cashew Fudge)
- Coconut Barfi
- Milk Powder Burfi
- Pista Katli (Pistachio Fudge)
Nutrient Benefits
Almonds are packed with healthy fats, protein, and vitamin E, making this treat more nutritious than many other desserts. They support heart health and provide sustained energy. Saffron contains antioxidants and has been used in traditional medicine for centuries. While this is still a sweet treat, at least you’re getting some good nutrients along with the indulgence.
Badam Katli
Ingredients
- 250 to 300 g Almonds
- 3/4 cup Sugar
- little Saffron Strands mixed with 1 tblsp warm milk
- little Kesar yellow food colour
- few drops Almond Essence
For Decoration
- Edible Silver Warq
Instructions
- Soak the almonds in very hot water for 10 minutes.
- Drain the water and remove outer skin.
- Wipe it with a towel to remove excess moisture.
- Dry roast it in a hot pan with little ghee in reduced flame without discoloring it.
- Grind to a fine power in a mixer.
- Keep it in a large bowl with crushed saffron dissolved in warm milk, kesar colour along with few drops of almond essence.
- Prepare sugar syrup of one string consistency.
- Pour it slowly into the badam powder, mixing well to form a thick dough.
- Roll it out on a greased plastic sheet or a plate.
- Decorate it with silver warq and cut into diamond shapes when it is warm.
Recipe Video
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Frequently Asked Questions
Why is my badam katli too soft and not setting properly?
This usually happens when the sugar syrup isn’t cooked to the right consistency. The one-string stage is critical – if your syrup is too thin, the katli won’t set. Next time, cook the syrup a bit longer until it forms that single thread when tested between your fingers.
Can I make this recipe without saffron or food coloring?
Surely. The saffron and coloring are mainly for appearance and subtle flavor. Your katli will taste just as delicious without them, though it will be cream-colored instead of golden. You can also substitute with a pinch of cardamom powder for different flavoring.
How do I prevent the almond powder from becoming oily while grinding?
Make sure your almonds are completely dry after removing the skins and roasting. Let them cool completely before grinding. Grind in short pulses rather than continuously, and if your mixer gets warm, take breaks to let it cool down.
What should I do if my katli mixture becomes too thick to roll?
If the mixture gets too thick, you can add a teaspoon of warm milk and knead gently. Work quickly though, as the mixture continues to set. If it’s already too hard, you might need to start over with the sugar syrup step.
1 comment
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