How to make Badam Katli -

Traditional Indian sweet made from almonds

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Almonds (आलमंड/बादाम), Sugar (चीनी)

Cuisine : Maharashtrian

Course : Mithais

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For more recipes related to Badam Katli checkout Badami Besan Ke Laddoo, Badami Rava Burfi. You can also find more Mithais recipes like Pistewali Barfi, Lacchedar Barfi, Mango Fudge, Stuffed Anarsa.

Badam Katli

Badam Katli Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Badam Katli Recipe

  • Almonds 250 grams

  • Sugar 3/4 cup

  • Milk 1 tablespoon

  • Liquid glucose 1 1/4 teaspoons

  • Silver warq 1-2 sheets

Method

Step 1

Blanch the almonds in two cups of boiling water for five minutes. Drain and peel. Spread the almonds on an absorbent towel to dry.

Step 2

Once completely dried, dry roast the almonds in a non stick pan for about seven minutes or till fragrant and light brown. Cool and powder.

Step 3

Cook sugar with three fourth cup of water in another non stick pan, stirring continuously till the sugar dissolves.

Step 4

Add milk and when the scum rises to the top, remove it with a ladle and discard. Cook the syrup till it reaches multi-thread or hard ball consistency.

Step 5

Take the pan off the heat and add the liquid glucose and almond powder and mix well. Continue to mix till the mixture is smooth and pliable.

Step 6

Transfer the mixture onto a flat surface and spread to cool a bit. Grease your palms with ghee and knead. Spread it out as thinly as possible in an aluminium tray.

Step 7

Cut into diamonds or squares and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.