As Diwali draws near, there is so much talk about making mithais at home this year! Well, kaju katli is a personal favourite but let us veer away from the ordinary and make Badam Katli.
Of all nut based mithais Badam Katli is becoming quite a rage. And at one time I used to wonder why? And then I decided to go a little bit in depth researching it. The best is made of a delicate mixture of coarsely ground almond powder and powdered sugar. Some more in-depth research gave me the info that the almonds should be of topmost quality as also the grinding of it be done in short bursts of the grinder so that the heat generated does not harm the flavours which will begin to emanate once the almonds undergo the grind. Badam Katli, per se, is dull in colour, the upper layer prettied up with silver warq, shaped like diamonds and more important, as thin as one eighth of an inch.
For me the best Badam Katli is the one my wife Alyona makes at home. I have always maintained there is nothing like ghar ka khana and that is the absolute truth. Not only that, one can get more quantity for a lesser price! So this Diwali, let’s roll out sweet carpets of silver covered badam katli and treat our loved ones to home made mithai. For more such recipes click on Kaju Katli, Blueberry Sandwich Katli, Badami Besan ke Laddoo…
How to make Badam Katli:
Blanch 250 grams almonds in two cups of boiling water for five minutes. Drain and peel. Spread the almonds on an absorbent towel to dry. Once completely dried, dry roast the almonds in a non stick pan for about seven minutes or till fragrant and light brown. Cool and powder. This makes (yield 190 grams). Cook 190 grams (¾ cup) sugar with three fourth cup of water in another non stick pan, stirring continuously till the sugar dissolves. Add 1 tablespoon milk and when the scum rises to the top, remove it with a ladle and discard. Cook the syrup till it reaches multi-thread or hard ball consistency. Take the pan off the heat and add the almond powder and 1¼ teaspoons liquid glucose and mix well. Continue to mix till the mixture is smooth and pliable. Transfer the mixture onto a flat surface and spread to cool a bit. Knead with your hands. Grease a table top with ghee and roll out the mixture to about quarter inch thickness taking care that the same thickness is maintained throughout. Rub the surface with butter paper. Decorate with silver varq, cut into diamonds and serve.