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.
Prep Time5 minutesmins
Cook Time5 minutesmins
Cooling Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: almond burfi with almond flour, Badam Barfi, Badam Katli
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 1/2 to 3/4 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.
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Notes
Use almond flour for this recipe. Almond meal is not as fine and won't make a smooth barfi.
Preferably, use a non-stick pan to make this burfi.
It is important to cook the barfi mixture to the right consistency. If it is too dry due to overcooking, it won't set as the dough will be crumbly. Also, the barfi will not hold its shape if it is too wet due to undercooking.
Make sure to work fast once you take the dough mixture off the flame. It is important to roll the dough when it is still warm. As if it cools completely, it will form cracks when you roll the burfi.