Baked Badam Rotlo | How to make Baked Badam Rotlo

By Rina Vora  |  6th Nov 2016  |  
4.5 from 2 reviews Rate It!
  • Baked Badam Rotlo, How to make Baked Badam Rotlo
Baked Badam Rotloby Rina Vora
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    8

    People

19

2





About Baked Badam Rotlo Recipe

This dish brings back my childhood, whenever Papa used to visit Bombay, Baked Badam & Cashew Rotlo would be the first amongst the list of things to get. Mohanlal S. Mithaiwala is the one to introduce the good old badam barfi in a baked form and i've modified the original recipe a little.

The delicious and mouthwatering Baked Badam Rotlo is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Baked Badam Rotlo is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Baked Badam Rotlo. Rina Vora shared Baked Badam Rotlo recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Baked Badam Rotlo. Try this delicious Baked Badam Rotlo recipe at home and surprise your family and friends. You can connect with the Rina Vora of Baked Badam Rotlo by commenting on the page. In case you have any questions around the ingredients or cooking process. The Baked Badam Rotlo can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Baked Badam Rotlo with other users

Baked Badam Rotlo

Ingredients to make Baked Badam Rotlo

  • almonds 1 cup
  • Water to blanch the almonds + 1/2 cup for the sugar syrup
  • sugar 1 cup
  • Full cream milk 1.5 cups
  • Coarsely powdered pistachios 2 tbsp
  • saffron 1/2 tsp
  • ghee to grease the baking tray/thali

How to make Baked Badam Rotlo

  1. Blanch the almonds in hot water for 15 minutes. Then peel and grind to form a coarse paste by adding 1/2 cup milk.
  2. Mix the sugar with water, then add saffron strands and boil it for about 7-8 mins. Add a few drops of milk and skim all the dirt that floats on top. Keep the syrup aside.
  3. To the prepared almond paste, add the remaining milk and cook on a low flame while stirring continuously till the moisture dries up. This will take about 10-12 minutes.
  4. Add half of the crushed pistachios, followed by the sugar syrup. Keep stirring it briskly, keep the flame low and cook till the mixture resembles a lump of dough. Turn off the flame, then transfer the mixture onto a greased baking tray.
  5. Cover it with a polythene, then roll it into a roti of half inch thickness. Sprinkle the remaining pistachios on top. (I have rolled out the dough on an inverted thali and put the same into the oven.)
  6. Bake it in a preheated oven at 180 degrees for 10 minutes. (For a crisper version increase the baking time to 15 minutes.)
  7. Cool and cut into desired shapes. (With the help of a cookie cutter, the dough can be shaped into smaller individual portions and baked if desired.) It can be stored in the refrigerator for 2 weeks.

My Tip:

You can omit the addition of milk, the original recipe doesn't use milk. I've added it to give it a softer yet crisp texture in place of a slightly chewy one.

Reviews for Baked Badam Rotlo (2)

Sunipa Samaddera year ago

wow,looks yummy.very well explained i almost made it and ate.good one!
Reply

Shalini Dubeya year ago

is it traditionally fried?
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