Badam Katli with Almond Flour (in 20 Minutes)
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 fusion of a soft, fudge-like texture with luxurious flavors.
Servings: 13 pieces
Ingredients
- 1/2 cup Sugar 100 grams
- 1/4 cup Water
- 1 teaspoon Rose Water
- 1/4 teaspoon Cardamom powder (Elaichi)
- 1 pinch Saffron (Kesar)
- 1 cup Almond Flour 100 grams
- 1 teaspoon Ghee
- Edible Silver Leaves optional
Instructions
- 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-bottomed non-stick pan. Allow the sugar to dissolve and the mixture to come to a boil while stirring.
- Once the mixture is boiling for 2-3 minutes, 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 it sticks to your hands, cook the mixture for another 2-3 minutes and check again. This test is crucial because if the dough mixture isn't ready, the katli won't set properly and will be too soft. The cooking time can vary depending on the heat, but this test is what determines if the dough is ready.
- 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 centimeters.
- 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 and enjoy. Store it at room temperature for up to 3 days or in the refrigerator for up to two weeks.
Video
Notes
Almond flour: Use almond flour for this recipe. Almond meal is not as fine and won't make a smooth barfi.
Pan: Preferably, use a non-stick pan to make this burfi.
Consistency: It is important to cook the barfi mixture to the right consistency. If it is too dry from overcooking, it won't set because the dough will be crumbly. Also, the barfi will not hold its shape if it is too soft due to undercooking.
Work Fast: 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. If it cools completely, it will form cracks when you roll the burfi.
Make it Vegan: Skip ghee or use plant-based oil or butter instead of ghee.
Nutrition
Calories: 82kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 0.3mg | Potassium: 1mg | Fiber: 1g | Sugar: 8g | Vitamin A: 0.02IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 0.3mg