Badam Burfi / Almond Katli | How to make Badam Burfi / Almond Katli

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ByMenaga Sathia
Created on 12th Nov 2015
  • Badam Burfi / Almond Katli, How to make Badam Burfi / Almond Katli
Badam Burfi / Almond Katliby Menaga Sathia
  • Badam Burfi / Almond Katli | How to make Badam Burfi / Almond Katli (13 likes)

  • 0 reviews
    Rate It!
  • By Menaga Sathia
    Created on 12th Nov 2015

About Badam Burfi / Almond Katli

The recipe given here is a Non Soaking method.

Badam Burfi / Almond Katli, a succulent delicacy which is famous all over the world. Badam Burfi / Almond Katli is one dish which makes its accompaniments tastier. With the overflow of flavours, Badam Burfi / Almond Katli has always been everyone's favourite. This recipe by Menaga Sathia is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Badam Burfi / Almond Katli, just the perfect situation when you realise that you need to know how to make the perfect Badam Burfi / Almond Katli. So, at that time you can try out this delicious recipe by Menaga Sathia. The recipe of Badam Burfi / Almond Katliis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Badam Burfi / Almond Katli is 20 minute. This recipe of Badam Burfi / Almond Katli is perfect to serve 4. Badam Burfi / Almond Katli is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Badam Burfi / Almond Katli

Ingredients to make Badam Burfi / Almond Katli

  • Almond Flour - 1/2 cup
  • Sugar - 1/2 cup
  • Water - 2 tbsp
  • Ghee - 1 tsp

How to make Badam Burfi / Almond Katli

  1. Grease a plate or a board with little ghee.
  2. Heat a wok, add sugar and 2 tbsp of water. Keep stirring on low flame. Keep a small bowl containing water. Check by pouring a few drops of sugar syrup in water, it should be a fine thread that doesn't dissolves in water
  3. At this stage, add the almond flour in sugar syrup and keep stirring. After 3-4 minutes the mixture gets thick. The dough should not be too dry.
  4. Switch off the flame, when its still warm, knead the dough smoothly. The dough was grainy but after kneading it becomes smooth. Now lay a butter paper, place the dough and cover with another butter paper.
  5. Roll the dough into a thin layer and cut into diagonally or square to make pieces.
  6. Cool down and store it in a airtight container.
My Tip: Its very important to check the string consistency, if u missed this, the dough will not form and the mixture will be crumbly. Here I used store bought almond flour, you can soak the almonds, peel & grind it to a powder and further continue the procedure. Always use less water to make sugar syrup to get the consistency quickly. I recommend to do the entire process on a low flame. You can also use cashews instead of almonds. If the mixture is too dry then add few drops of ghee and knead it, don't use milk as its shelf life is very less.

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