Friday, November 2, 2012

Almond soft fudge(Badam Katli)

Reposting with more clarity on the ingredients!

Badam Katli has become a delight for all special occasions.   We like it for the simplicity of its look and for the great almond flavor.  

What you need?

Almond - 2 cups
Sugar - 1 cup (estimate)
Ghee - 4 Tbsp
Almond extract - 1/2 tsp (optional)
Cardomam powder- 1/2 tsp (optional)
Saffron threads - 1/8 tsp crushed in hot milk (optional)

Prep work:

Soak almond for few hours in hot water.

Test popping the almonds out, if it comes out easily then continue for all the almonds, if not, rinse the water and add hot water once again.

How to make?

1.Grind the almonds into smooth paste with little milk (milk is added to just grind) and measure with cup.

2.Measure Sugar to 1/2 of the measure of almond paste .

3. In a heavy bottomed pan, add little water and boil the sugar till it dissolves and comes to rolling boil.(bubble should form)

4. Add the almond paste and keep stirring on medium heat. Add 3 Tbsp of ghee at first after 8-10 mins. Continue to stir.  It might take 15-20 mins. Add 1 or 2 Tbsp of ghee at end to get the glossy look.  Mix in almond extract, cardomom powder and saffron if using and give a good mix.

5. Check by taking little paste in a spoon, allow it to cool for a minute and then make a ball, if it makes clean ball then we are almost done.  

6. Prepare a tray with little hot ghee evenly spread.  Pour the mixture into the tray.

7. Allow the mixture to cool.  After 5-7 mins, roll the mixture with rolling pin as thin as you like and cut them into desired shapes.

It stays well for few weeks. If you added lot of milk then it will get spoiled sooner. You can keep it refrigerated as well.  Enjoy the guilt free sweet!

Tips:

1. For every cup of almond, use 2-3Tbsp of ghee to get the katli.

2.  I usually play around with the sugar quantity.  We go slightly low on our sugar.  Feel free to explore the desired level for your family.  I just gave an estimate here.

3. I have tried with brown sugar instead of white sugar, katli's were chewy.   

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