Soak 1 cup of almonds in water overnight .
The next day , remove the skin of the almonds . Place the almonds aside .
In a blender , grind almond using milk to a thick paste . Don’t add too much milk . The consistency shouldn’t be flowing . Should be thick .
In a pan , add 100 grams sugar . Add 3/4 water . Prepare sugar syrup to 3 string consistency . Add cardamom powder to the sugar syrup .
Powder the remaining 50 grams sugar . Keep aside .
In a deep heavy pan / nonstick pan , add this ground almond paste .
Keep stirring the almond paste for 10 minutes in low heat . The paste firms even better . Releases good aroma . The colour shouldn’t change to brown .
Now add the sugar syrup to the almond paste . Keep stirring continuously without any break .
The thick paste reaches a smooth glossy texture . Keep stirring till it becomes one mass . Shouldn’t be free flowing . Must stick to the spatula .
Remove from the heat and cool this mixture completely .
Once the mixture is cooled completely . add the powdered sugar 50 grams to mixture . Knead it like roti dough .
No flour is used in this recipe . Dust it with powdered sugar only to make the dough non sticky .
Once the dough is ready , roll it into a cylindrical shape and cut into two .
First use one part . Cover the other part with some cloth so that it doesn’t dry .
Now using the rolling pin , spread the dough into thick sheet .
Actually star / calligraphic shaped moulds are used to make this Badam jali . The other hand , there are people who prefer the traditional coin shaped moulds too . In this recipe , I just used round moulds as per the availability .
Cut this Badam jali into desire shapes using moulds .
Finally bake it in oven for idli cooker for 15 minutes.
I baked in idli cooker for 15 minutes in low heat .
The lower side wouldn’t turn light brown . Tats the right stage . Badam jalis are baked . Needn’t bake till dark brown .
Brush little ghee if preferred . It’s purely optional .
Traditional Royal Hyderabadi Badam ki jali is ready .
Serve and enjoy .
This can be stored in air tight containers once cooled completely .