Recipe- Festive Indian Sweet Badam Katli

This festive season, try something new - Badam Katli made with almond flour made in just 20 minutes! A delightful Indian sweet, this Badam Barfi is a wonderful unison of a soft fudge-like texture and luxurious flavors. Traditionally this is made by soaking almonds in water ground to a fine paste. But using almond flour is a blessing when you need to whip up a dessert quickly!

Ingredients

1 cup Almond Flour
½ cup Sugar
¼ cup Water
1 teaspoon Rose Water
¼ teaspoon Elaichi
1 pinch Kesar
1 teaspoon Ghee
Edible Silver Leaves optional

Method

- Place parchment paper on a large baking tray or cutting board and apply ghee lightly with your fingers. Prepare another piece of parchment paper of the same size. Set aside.

- On medium heat, combine sugar, water, and cardamom powder in a heavy bottom pan. Allow the sugar to dissolve and the mixture to come to a boil while stirring.

- When the mixture begins to boil, stir in the almond flour and rose water. Reduce the heat to low and stir everything together with a spatula to ensure there are no lumps.

- Continue to stir the mixture with a spatula over low heat. After about 5 minutes, the mixture begins to leave the sides of the pan. Mix in a teaspoon of ghee.

- Cook for 5 minutes more on low heat, stirring constantly.

- Now you must determine whether the mixture is ready to make barfi. Make a non-sticky ball with a small amount of the mixture in your hands. If not, cook the mixture for another 2-3 minutes.

- This test is crucial because if the dough mixture isn't ready, the katli won't set properly and will have a bite to it.

- Turn off the heat and transfer the dough to the prepared parchment paper with ghee. Allow it to cool for a few minutes before greasing your hands with ghee and kneading the dough for 1-2 minutes. Then, using your palms, flatten it.

- Cover with another piece of parchment paper. Roll the dough between two sheets of parchment paper to a thickness of about ½ to ¾ centimeter.

- Remove the top parchment paper and sprinkle saffron strands on top of the flattened dough. Replace the parchment paper and lightly roll the dough to incorporate the saffron.

- This is optional - garnish with chandi ka vark (edible silver leaves) on top if desired. Cut the barfi into pieces with a sharp knife or a pizza cutter. You can cut diamonds or squares.

- Allow the badam katli to cool completely for about an hour. Then simply pick a piece, bite into it and enjoy. This Badam Katli can be stored in the refrigerator for up to a week.