The only challenge here is powdering badam but its not that tricky like cashews I felt.Please read my notes fully before you proceed. I was overjoyed to see mittu enjoy this Badam Katli as she will not even touch kaju sweets.She loved it so much and also gave few pinches to her little brother and said ‘amma he too likes it so make it often’…what else?! More burfi recipes:
Kaju katli Vanilla chocolate burfi Maida burfi 7 cup burfi
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📖 Recipe Card
Badam Katli Recipe Step by Step
Cool down and store in airtight container. Pin
Expert Tips
If you want a more sweeter katli, add 1/3 cup sugar. For making barfi – you can roll it a little more thick cut into squares and serve. If you have refrigerated your badam, then first bring it to room temperature and then proceed. Use a dry mixer jar, the mixie should be completely moisture free. Butterpaper helps in giving a neat smooth finish, so I recommend adding it. When you start grinding run the mixer at a stretch for 10 seconds, the scrap the sides then pulse it giving intervals.Make sure badam is in powder for, it should not be pastey.If there are tiny bits, its ok but dont overdo grinding then badams will let out oil and become pastey. Seeing the coarse badam mixture, don’t panic and grind for more time then it will become sticky. If you cook the badam dough perfectly, the dough will be so flexible almost like the playdough clay and you can play and experiment a lot with it. If the mixture becomes too crumbly then add little milk and grind it in the mixer to form a slightly moist dough, if its still goey again cook to form a dough.But if you add milk shelf life will be less. If you try to cut it it should be firm, if the pieces are goey then you need to cook for little more time. Kneading is really important for a smoother finish. I recommend to do the entire process in low flame or low medium. If you are comfortable with sugar string consistency then you can try the same kaju katli method.
See the tiny hands trying to reach the katlis…yes he is always around me and wants to taste check everything. Pin
