Badam Katili

Badam Katili is a burfi type sweet made out of almonds. It has its rich texture, taste and calories. Store the badam katili in an airtight container for up to 10 days. This does not need any specific topping and is served mostly as is. I have topped it with some saffron and charoli nuts.

Ingredients
Almond Powder – 1 cup
Sugar – ¾ cup
Ghee – 1 table spoon
Water – ½ cup
Cardamom – 2 (powdered)
Saffron – A few strands
Charoli Nuts – to garnish
Method
Dry roast the almonds or roast them on the microwave for 2 to 3 minutes stirring every 30 seconds until a nice aroma comes. If using stove top, then roast on medium flame until aroma comes. Powder the almonds and keep aside
Boil water and add sugar and bring it to 2 string consistency or drop ball consistency. Temperature should be around 245 to 250 degrees F on the candy thermometer.
You drop a small piece of the sugar mixture, it should hold its shape and not fall apart
Switch off the heat and add the powdered almonds and mix well until combined
Add cardamom and saffron
Transfer to a greased plate and roll it to a ½ inch thick circle.
Cut diamond shapes or desired shapes and garnish with saffron and charoli and the Badam Katili is ready to serve!!


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