Thin slabs of melt in the mouth almond fudge, infused with saffron is a pick me up for festive occasions. Picture perfect and quick to pamper the sweet tooth!
Badam Katli ( Almond fudge) holds a special spot among Indian fudges and Burfis for its delicate texture and subtle flavor profile. It's a close cousin of Kaju Katli (Cashew fudge) It is noted for its marked presence during festive occasions, especially weddings! These travel very well and make great gifts! The traditional Badam katli is prepared by grinding blanched almonds into a coarse paste using water. Then the almond paste is cooked in sugar syrup and ghee. Rolled out and cut into diamonds. Here we have adopted a shortcut by using blanched Almond Flour!
If you aren't new to Aromatic Project, you are aware of my love story saffron! The ingredient creates magic the moment it's added to any sweet dish and gives it the Indian taste and aroma. The recipe below is infused with saffron and that gives it the vibrant yellow hue. If you don't have saffron on hand just skip the, the dish will taste just as nice. Please avoid using artificial food coloring. A simple dish with just 5 ingredients. Blanched almond flour, Ghee, Sugar, saffron and water. It's all the more easy if you own an Instant pot.
The recipe using Instant pot was inspired by MyHeartBeets.
RECIPE
Serves 24 pieces Prep Time 15 min
Ingredients
● 2 cups Blanched Almond Flour
● 2 tbsp Ghee
● 1/4 cup + 2 tbsp Water
● 1 cup Sugar
● Generous pinches of Saffron
Preparation
Instant Pot method
1. In a 6qt IP, add the sugar, water and saffron. Measure out the sugar and water carefully using a dry ingredient measuring cup.
2. Set the IP to Manual 10 and quick release at L0:00.
3. In the meantime spread a couple parchment paper with a tsp of Ghee and set aside.
4. Once the IP vent is released, add the almond flour ( I love the Costco's Kirkland brand) and ghee. Stir until all the ingredients are incorporated and it forms a thick mass. If its runny, sauté for a min.
5. Transfer the mixture onto the parchment paper, place the other paper on top of the mixture and roll to a desired thickness.
6. Let sit for 5 min. Remove the parchment paper on top and cut into diamonds.
Stove top method
1. In a pot, add the sugar, water and saffron. Measure out the sugar and water carefully using a dry ingredient measuring cup.
2. Turn on the flame and stir for the sugar to dissolve. Cook until sugar syrup reached 1 string consistency. 230 F to 234 F if using a candy thermometer.
3. In the meantime spread a couple parchment paper with a tsp of Ghee and set aside.
4.Once the sugar consistency is reached turn off the flame, add the almond flour and ghee. Stir till all the ingredients are incorporated and it form a thick mass. If its runny, turn on the flame sauté for a min.
5. Transfer the mixture onto the parchment paper, place the other paper on top of the mixture and roll to a desired thickness.
6. Let sit for 5 min. Remove the parchment paper on top and cut into diamonds.
Tips
Just enjoy! Shelf life up to 5 days when refrigerated. 3 days at room temperature.
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