Sizzling Tastebuds

Badam Barfi | How to make Badam Katli | Almond Fudge | Easy Diwali sweets

B for Badusha (Balushahi), B for Butter Murukku. B for Banana Dosa :these were my choices for B in the first list made (which got revised 11 times during 6 months 😀 ) 

But B for Badam Barfi / Badam Katli won the heart 🙂

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A yummy irresistible sweet made generally for Diwali, I made it for last Diwali, and again once before mom left to meet sister too 🙂 I think it was definitely better than my previous attempts, and pretty easy to make provided you pay attention to the steps. 

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And most importantly turned into Barfi (fudge) rather than Badam Halwa which my previous attempts had, but which we equally love 🙂

Adapted from here, almonds (or Badam Parippu as its known in Tamil) is better made into Katli (or Barfi) than the more popular Kaju Katli (cashew fudge).

But Kaju Katli steals the heart anyway, so you might as well make both. Till then, lets head to today’s recipe for JTTC (Journey through the Cuisines)

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JTTC, Day 2 : Badam Katli / Badam Barfi (Almond Fudge)

Course : Sweets

Difficulty level : Medium

Prep time : 15 mins, Cook time : 30 mins

Makes : approx 18-20 medium sized pieces 

Recipe source : Here

Ingredients:

  • Almonds – 1 cup (200 ml = 1 cup)
  • Powdered Sugar – 1 cup
  • Ghee – 2 TBSP
  • Warm Milk – 1/2 cup
  • saffron threads – a tiny pinch (8-10 threads)

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Method:

  1. Add 2 cups of water and boil. Switch off the flame, add the almonds and let them soak in it for 10 mins. Meanwhile soak the saffron in the warm milk. 
  2. Once the almonds have soaked, peel them and keep aside. Again add them to the hot water and soak them for 1 hour more (no typo here, its soaked again after peeling and that gives a lot of fluffy almond meal – so don’t skip this step)
  3. After an hour, drain the peeled almonds, and puree them with milk + saffron into a very smooth paste without any lumps / almond bits.
  4. Before you begin the next step, grease a parchment paper (about 12 inch square should do) with a very light coating of ghee and keep aside 
  5. In a non stick pan, heat the ghee and add the ground almond paste. stir once and add the powdered sugar. 
  6. Now stir on a very low flame continuously for 10-12 mins without leaving the pan (your workout for the arms has just begun :D), don’t leave the stove else the paste will be burnt.
  7. Once it starts leaving the pan effortlessly and comes to round off the edges (as seen in the collage above), transfer to a cool plate. Let it cool for 1-2 mins till you can handle the hot dough.
  8. Now transfer to the greased parchment paper and roll into a round thinnish (not too thin like the Kaju Katli) disc.Lightly grease the rolling pin too if required.
  9. While still warm, make desired shapes with a pizza cutter or a sharp greased knife. 
  10. Rest for 2-3 hours (resist tasting while its cooling :D) and take out the barfis and store in an airtight container without the pieces overlapping each other.
  11. These keep for 7-8 days under refrigeration and upto 1 day without refrigeration.

  

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

This also goes to A-Z Challenge 

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   An InLinkz Link-up

   

22 Comments

  1. Sandhya Ramakrishnan

    I cannot thank you enough for guiding me to the recipe. The badam Burfi looks amazing and love the color from the saffron. Wonderful choice for B!

  2. Suma Gandlur

    Love it, Kalyani. The katli look very tempting. This one used to get made regularly in my kitchen during my early cooking trials though somehow I haven't made it in years.

  3. vaishali sabnani

    that is a lovely badaam barfi. looks very well made. love the kesar in it, fantastic!

  4. Smruti Ashar

    I love making Kaju Katli and this recipe is a great variation of it. Loved the badam katli 🙂

  5. Rich and decadent looking badam burfi. You have made it so perfectly.

  6. cookingwithsapana

    Badam barfi turned out so perfect Kalyani,just like store bought.Bookmarked to try soon.

  7. MySpicyKitchen

    Step by step instructions will be quite useful. Katli has turned out perfect and nice lighting for the picture.

  8. Gayathri Kumar

    Barfi has turned out perfect. These types of dishes need so much experience to get them right. They look so colourful and so tempting..

  9. You got nice shape to your barfi..good and such a rich sweet..

  10. I can imagine how delicious this will be and beautiful shape you got.So tempting..

  11. The Pumpkin Farm

    it looks very very beautiful Kalyani…it looks very festive infact….perfectly made

  12. Amara’s cooking

    Delicious looking Badam Burfi, love the shape and color. I'm going to try your version soon… It's just perfect:)

  13. They have come out so well Kalyani.Looks so delicious.Please send me some when you make it the next time..

  14. Priya Suresh

    Wish u pack me some, so prefect looking badam barfi, you and sandhya both are pulling me to make some badam barfi rite now.

  15. Wow kalyani!! It looks irresistible and the set up is so festive!!!

  16. Addition of saffron brings out such a nice color. Love it.

  17. Srividhya

    love that subtle yellow color. Beautiful presentation.

  18. wow beautiful looking barfis. nice color and presentation. I liked that kancheevaram saree too beneath the barfi plate 🙂

  19. Chef Mireille

    such a traditional sweet – yours looks great

  20. A Kamalika Krishmy

    Rich dessert and traditional as well

  21. Priya Srinivasan - I Camp in My Kitchen

    Ahhh I feel like making them right now!!! Lovely color and so beautifully presented kalyani!

  22. Perfectly made kal. Feel like having some. Planning to relocate 🙂

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