BADAM KATLI / BADAM BURFI / ALMOND BURFI / ALMOND FUDGE
INGREDIENTS 1 cup almonds
1/3 cup sugar
1/4 cup water
METHOD
Soak almonds in hot boiling water for 2 hours. Cover and keep aside.
After 2 hours remove the skin, you can do this easily by just slipping your finger over the almond, you will see how smoothly the skin will come out and will save your time.
After peeling the skin, keep almonds for drying over kitchen towel under the fan for 20-30 minutes. Make sure almonds are dry properly.
Grind dry almonds in grinder till smooth, stir and pulse and repeat the process till you get desired powder.
Mix sugar and water, cook on low flame till sugar dissolves completely. Once sugar is completely dissolved add almond powder.
Cook on low flame stirring continuously. Keep cooking till the time it start sticking on the spatula and start leaving the pan. This is the sign where you can switch off the flame. Unlike kaju katli it takes little more time to combine.
Transfer it on greased working slab or use silicon sheet. Let it come down to room temperature. It should not become cold.
Knead it for a minute till you see nice smooth texture.
Roll it with greased rolling pin or with silicon rolling pin.
Cut with cookie cutter or using knife give a diamond shape.
Pictorial:
1. Take 1 cup almonds.
2. Soak in hot boiling water.
3. It should be properly dip in water.
4. Cover and keep aside.
5. After 2 hours remove the skin by slipping hand over it.
6. Like this.
7. You can see how easily skin has come out.
8. Spread it on kitchen towel to dry under fan.
9. Once it's completely dry grind to make powder.
10. Keep stirring in between while pulsing to get even powder.
11. Dissolve sugar in water on low flame.
12. Add powdered almonds.
13. Keep stirring.
14. Cook till you get this consistency, where dough is sticking to spatula and leaving the pan.
15. Transfer on greased working slab or silicon sheet.
16. Roll it as thick as you want.
17. Either use cookie cutter or knife to give diamond shape.
18. Slice and enjoy for more than a month.
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