There are many ways of making this famous sweet.Some places they blanch and peel the almonds,mix it with the sugar syrup and kind of make it very soft.But I always use the almonds with skin to retain the nutrition and my procedure is slightly different from the way it is authentically made.Ghee is not used in this,but the South Indian in me just cannot ignore ghee in sweets;)This gives a rustic look to the sweet which is otherwise very elegant 🙂
Please give it a try and let me know.
Badam katli-almond solid fudge recipe
1 cup whole almonds
1 cup sugar
2 table spoon milk (only if needed)
2 table spoon ghee
1.Dry roast almonds in a skillet till it leaves out nice aroma,take care not to burn.Allow it to cool completely.
2.Measure 1 cup of sugar in the same cup you measured almonds,powder sugar and roasted almonds finely.Add the cardamoms and blend again to a very fine powder.
3.Heat a wide skillet,add 2 table spoons of ghee,after one minute,add the almond sugar powder and stir continuously without taking your hand.In this step the sugar will start releasing water and that should give enough moisture to cook almonds.If in case mixture is really dry add little milk and stir.Don’t go overboard on milk,the consistency should be something like thick sauce.
4.Once the mixture leaves the wall of skillet remove from heat immedietly and transfer to another bowl.Once warm,transfer to a wide plate,spread using rolling pin and cut in to desired shapes.
5.You can make almond laddo using the uneven edges.
1.If preferred blanch and peel the almonds for a light coloured katli
2.You can spread the mixture very thin and use a cookie cutter to make different shapes
3.You can use water instead of milk to increase the shelf life
4.Katlis are dark in colour as I did not peel the almonds,but the texture is as soft as normal katlis
Sending this to the event lets cook with nuts
Linking this to Sweet celebration where Shruthi is celebrating her 3rd blog anniversary