Tuesday, January 8, 2008

Badam (Almond) Katli




This will be my first recipe of this year, so I thought of making a sweet start :) I have never had Badam Katli, but always loved and craved the taste of its more famous cousin - "Kaju Katli" :) You give me this sweet anytime , I relish it as if I have never seen it:) Just gets me hooked to its taste:) . I had it the first time in Bangalore from the 'Kaptik's Mithai Shop" on CMH Road,Indiranagar. The chats that you get there is also too good. The shop name is written in a unique style on the banner which made me read it 'Kartik' the first time I saw and then when I looked closely, it read 'Kaptik'...its like some optical illusion thing i guess:)) .....anyways who cares about the name, its the sweets and savories that they serve. I also adore the sweets from ' Sri Krishna' sweet shop in my hometown Ernakulam. Though it seems such a long time back, memories of my dad purchasing a sweet box from this sweet shop for me when I was returning to Bangalore during my career days just makes it very nostalgic....

I don't know what I was thinking when I purchased Almond powder instead of Cashew powder when I was at this store at Burlington. I wanted to make Kaju Katli and I had purchased Almond powder. So I googled about the "history" of cousin "Badam Katli" :) and I found its similar in preparation to Kaju Katli. So I made it using the following recipe in which I made an approximate measurement of all ingredients keeping in mind that making Rava Kesari and Kaju Katli process is almost same with a slight difference. But the taste and texture came out very well.

Ingredients:

1 cup Almond Powder (if you have whole almonds, chop it, and grind it in a coffee grinder or spice grinder. you may also soak the almonds in water until its tender and then grind the almonds along with 1/4 cup milk to form a smooth paste)

1/4 cup milk (I used soy milk, as I didn't have the regular milk in stock)

1 cup sugar (I used powdered sugar. Granulated sugar can also be used)

1/4 teaspoon Cardamom powder

1 tsp Ghee to avoid the sweet from sticking to the vessel in which it is cooked(Optional)

Method:

Make a paste of almond powder and milk. If you are using whole Almonds, which are soaked, grind it with milk to a smooth paste.

Add this paste along with sugar in a vessel and start the stove to medium heat.

Keep stirring to avoid lumps and sticking. You may add ghee at this point to prevent sticking. Better to use a anodised (or non-stick) vessel to prevent sticking. So you can cut that extra fat from the oil or ghee (though adding a little ghee gives a richer taste. Take care not to add too much as that will take over the taste of Almonds).

Vary the stove temperature between low and medium, while stirring.

It took me around 15 - 20 minutes (time varies according to stove temperature) for the almond - sugar mixture to start leaving the edges and when you stir at this time, you can observe that the coating which gets on the spatula you are using to stir, starts to solidify.

At this point add the cardamom powder, stir well again to combine everything.

Keep a Aluminium foil on a flat surface and apply a light coating of butter. Transfer the Badam Katli to the foil. Just pour it, don't try spreading it, as it usually spreads by itself when its hot. Wait for 1 or 2 minutes till it sets. When you touch it with the base of a spoon you can feel the surface is quiet hard. I used a pizza cutter to cut the Badam Katli to diamond shapes. That was easier than knife ;) The Katli's harden a bit more when cooled. So don't worry if you feel they are not done . Hope you too will like it:)

14 comments:

Happy cook said...

They look just so delicious.
It is coffee time here . Would love to have few of them.

Asha said...

Looks very festive and delicious rv!:)

Vanamala said...

RV, Nicely decorated, looks tasty ...

Mansi Desai said...

wow, that looks very appetizing! loved the colorful pic:)

Rina said...

Badam Katli looks gr8. Tempting enough fro me to try..

Vanamala said...

RV

Thank you.

Panner : Do not do much frying. When it is frying, as soon as the
panneer cubes are light golden in color, thats fine remove it and put it
in the medium hot water.
Again remove from the water and dry it on a paper. So that you will get
soft cubes and as well as all the oil goes away. Try it.

easycrafts said...

my mom used to make it for me ..missing these lovely badam burfis

rv said...

@Happy Cook
I wish I could share it with you:) Thanks a lot for commenting:)

@asha
Thank you asha, I love katlis of all kind :)

@Vanamala
Thank you vanamala for all the info abt paneer :)

@Mansi Desai
Thank you Mansi:)

@Rina
Yes rina, its worth trying:) I am sure you wud really like it:)

@EasyCrafts
I know its so nostalgic sometimes with certain things we cook, I too have lots of memories associated with these, I am sure you can make some of your own as its easy,which u wud definitly love:)

Sagari said...

looks beautifullll rv

rv said...

@sagari, Ramya
Thank you people a lot :)

Kribha said...

wow...what a presentation? Looks awesome RV.

Roopa said...

Thank you Kribha:)

Fork-Spoon-Knife said...

Hey RV,
Thanks very much for the recipe! I just used it to use up my left over badams. :)
But, the katlis seem to have some left over raw badam paste taste - actually an after taste. Does that mean I did not roast it enough or is it supposed to be that way?
thanks
Asha

Roopa said...

Fork-Spoon-Knife: Sorry for the late reply ! I am glad to know you tried out my recipe. The raw taste of the badam is a part of the sweet. If you would like to mask it, you may add a little ghee/melted butter after all the sugar is absorbed while making the Katli.

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