Badam Katli Recipe | Badam Burfi Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. A super easy sweet, made with only 2 main ingredients almonds and sugar but the most expensive ones in sweet shops. The recipe is also straightforward, with no string consistency, or tricky like Kaju Katli Recipe and Kaju Pista Roll. Even a 10-year old kid can try it easily. Just take a note while grinding the almonds, it should be ground into a powder, if you miss somewhere here, the almonds release oil and the mixture turns like a paste. If you are a bit reluctant about the grinding part go ahead with the store-bought almond flour. I used just cardamom pod to flavour the burfi, you can replace it with milk flavoured with saffron strands for a Kesar Badam Burfi. Also, I have shared a lot and a lot of tips, to troubleshoot the recipe, if you go somewhere wrong in every stage. If interested, check my 100+ Diwali Sweets / Snacks Recipes, Ladoo Recipe collections, with Deepavali Legiyam Recipe which is eaten to digest all oily stuff.
Check my other Diwali Recipes like
1. Corn Flour Halwa / Karachi Halwa
2. Badushah / Balushahi
3. Mysore Pak
4. Besan Ladoo
5. Paneer Jamun
6. Dodha Burfi
Almond Burfi Recipe
Badam Katli Recipe | Badam Burfi Recipe
Equipment
- Stovetop
Ingredients
- 1 Cup Almonds / Badam
- 1 Pod Cardamom
- 1 Cup Sugar
- ½ Cup Water
- 1 tsp Ghee Link for Homemade Ghee
Instructions
- First, measure and keep the almonds, (the main point to be noted here is, the almonds should be at room temperature and there should not be any moisture). Roll boil water in a pan and then, add the almonds.
- Boil it for 2 to 3 minutes at high flame. Then, rinse it in cold water immediately, to prevent further cooking. Now, the skin of the almonds can be peeled easily. Pat dry the almonds with a kitchen cloth or dry it under the fan for 10 minutes.
- Transfer the almonds and cardamom pod to a dry mixer. Grind the almonds into powder, just grind in one stretch without stopping in between. No need to grind it to a very fine powder (coarse is enough), just make sure there are no big pieces left over. Don’t over grind as the almonds will leave out the oil and the whole mixture will turn sticky.
- Then, keep the sugar and water ready. To a non-stick or heavy-bottomed pan add water and sugar. Let the sugar dissolve completely, slightly stir in between.
- Now, add the ground almond powder, no string consistency is needed here. Mix continuously in low flame till the almond paste leaves the sides of the pan and forms a whole mass. Switch off the flame.
- Grease your fingers with ghee and take a pinch from the mixture. Try rolling the mixture to a tiny ball, if it forms a softball, then that’s the right consistency (If you remove it before the correct stage, it will be goey like halwa. So try to make a small ball and then remove it at the right time). The mixture should be slightly dry (not completely, else it turns brittle) yet soft and flexible, so switch off accordingly.
- Transfer the almond mixture to a plate. Drizzle a few drops of ghee and knead the mixture gently, proper kneading is a must for a smooth finish. Don’t over-knead, else it starts releasing oil but do it before it cools down.
- Place the kneaded dough on a wooden board, or a cleaned kitchen working space. Cover the dough with butter paper. Roll the dough with a rolling pin, as per the desired thickness (minimum 1/4 inch). Remove the butter paper and cut it into a diamond shape with a sharp knife or pizza cutter, when the dough is warm itself.
- Let it sit for 10 minutes to become firm. You can consume the uneven edges, I used silver leaves to decorate but it is optional.Try this Badam Katli Recipe for this Diwali.
Notes
Tips for Badam Burfi Recipe
1. Ensure the almonds are at room temperature, or else it will become a paste when grinding. 2. If you doubt there is moisture in the almonds, slightly dry roast it for a few seconds and then use. 3. Don't use the almonds taken directly from the fridge, bring it to room temperature and then use it. 4. Roll boil the almonds, only for 2 to 3 minutes and not more than that. Then, immediately rinse it in cold water to prevent overcooking. 5. Also, pat dry the almonds completely using a cloth or dry it under the fan for 10 minutes. There should not be any moisture, else it becomes a paste while grinding. 6. Grind the almonds in one stretch (for 15 seconds) and don't grind for longer, then almonds will release oil and become pasty. 7. Use a non-stick or a heavy-bottomed pan to avoid burning and for easy cooking. Do the whole process in low flame only. 8. After adding almond powder, don't overcook and make it dry, else the mixture turns brittle. 9. The mixture should be slightly dry (not completely, else it turns brittle) yet soft and flexible. 10. Don't knead the dough hardly, otherwise, it starts releasing oil, and will be hard to cut it. But proper kneading is a must for a smooth finish. 11.If the dough becomes dry when kneading, sprinkle few drops of milk and knead again. Else, if the mixture is gooey, again cook to form a dough. But milk reduces the shelf life of this Badam Burfi Recipe. 12.To, check whether the burfi is well set: once rolled remove the butter paper after 5 minutes. If it comes out clean, the burfi is perfect. But, if the butter paper sticks to the burfi mixture, then the right consistency is not reached, that is goey. Then, transfer the mixture to the pan, add little water, melt the mixture, and again start mixing till you get it right. 13.Also, knead the dough and cut when it is warm itself, else it cannot be rolled and shaped. 14. The shelflife of this Badam Katli Recipe is 1 week when kept outside and 3 weeks under refrigeration.
Badam Katli Recipe
Method for Badam Katli Recipe
1. First, measure and keep the almonds, (the main point to be noted here is, the almonds should be at room temperature and there should not be any moisture). Roll boil water in a pan and then, add the almonds.
2. Boil it for 2 to 3 minutes at high flame. Then, rinse it in cold water immediately, to prevent further cooking. Now, the skin of the almonds can be peeled easily. Pat dry the almonds with a kitchen cloth or dry it under the fan for 10 minutes.
3. Transfer the almonds and cardamom pod to a dry mixer. Grind the almonds into powder, just grind in one stretch without stopping in between. No need to grind it to a very fine powder (coarse is enough), just make sure there are no big pieces left over. Don’t over grind as the almonds will leave out the oil and the whole mixture will turn sticky.
4. Then, keep the sugar and water ready. To a non-stick or heavy-bottomed pan add water and sugar. Let the sugar dissolve completely, slightly stir in between.
5. Now, add the ground almond powder, no string consistency is needed here. Mix continuously in low flame till the almond paste leaves the sides of the pan and forms a whole mass. Switch off the flame.
6. Grease your fingers with ghee and take a pinch from the mixture. Try rolling the mixture to a tiny ball, if it forms a softball, then that’s the right consistency (If you remove it before the correct stage, it will be goey like halwa. So try to make a small ball and then remove it at the right time). The mixture should be slightly dry (not completely, else it turns brittle) yet soft and flexible, so switch off accordingly.
7. Transfer the almond mixture to a plate. Drizzle a few drops of ghee and knead the mixture gently, proper kneading is a must for a smooth finish. Don’t over-knead, else it starts releasing oil but do it before it cools down.
8. Place the kneaded dough on a wooden board, or a cleaned kitchen working space. Cover the dough with butter paper. Roll the dough with a rolling pin, as per the desired thickness (minimum 1/4 inch). Remove the butter paper and cut it into a diamond shape with a sharp knife or pizza cutter, when the dough is warm itself.
9. Let it sit for 10 minutes to become firm. You can consume the uneven edges, I used silver leaves to decorate but it is optional.
Try this Badam Katli Recipe for this Diwali.
Badam Burfi Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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