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How to Make Badam Kaju Katli Recipe

Badam Kaju Katli Recipe How To Make Badam Kaju Barfi Recipe

How To Make Badam Kaju Barfi Recipe

 

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Easy Almond cashew burfi Recipe of Badam Cashew Burfi Recipe and Easy Diwali Sweets Recipes or homemade Badam Cashew Burfi Recipe

Author: Pragyan

Recipe Type: Sweets

Cuisine: Indian

Serves: 250 Grams

Ingredients (Take 250 ML Measuring Cup Used)

  • 82 grams cashews, ½ cup cashews/kaju
  • 95 grams almonds. ½ cup almonds/badam
  • 100 grams sugar, ½ cup sugar
  • ¼ cup water
  • 1 teaspoon rose water or ¼ to ½ teaspoon cardamom powder/chotti elaichi powder.
  • 6 to 7 rose petals (optional)

how to make the recipe:

roasting & grinding:

1.     Heat a pan first. Then add ½ cup almonds.

2.     Roast the almonds on low flame by stirring for a minute or so

3.     Then add ½ cup whole cashews.

4.     Roast almonds and cashews together for couple of minutes on low flame. Switch off the flame and remove the pan and keep on the counter. Please ensure that both the almonds and cashews are roasted lightly and not burnt or turned brown. Now allow the Almond or Badam and kaju or Cashew cool down at room temperature. We can cool them in the same pan or transfer them to a plate/tray to let them cool.

5.     When the almonds and cashews cool down, add them in a grinder jar or coffee grinder. Also add 6 to 7 dried rose petals (optional). Using the pulse option, grind and check. Grind them together for few seconds and check We will get fine dry powder out of it Please check that the oil does not get released from the almonds and cashews. So do make sure you don’t over do the grinding process as oil should not release from the almonds and cashews. Some coarse bits of both almonds and cashews are fine. If you want, then you can also sieve the ground powder and keep aside. Use a medium fine sieve and not a fine one to sieve the powdered almonds & cashews. Keep aside.

6.     Grease the back of a baking tray or back of a plate or a rolling board evenly with some oil. You can use sunflower oil. You can also grease with ghee if you want.

Preparing katli mixture:

1.     Take ½ cup sugar and ¼ cup water in a thick bottomed pan or kadai.

2.     Also add 1 teaspoon rose water. You can also add ¼ to ½ teaspoon cardamom powder instead of rose water.

3.     Now allow this to simmer on a low flame and after few seconds sugar will get dissolved in the water.. Stir with a spatula, so that the sugar gets dissolved in water. The sugar syrup should be consistent. string. Just let the sugar dissolve in the water and then proceed with the next step.

4.     When the sugar completely dissolves in the water, then add the almond-cashew powder.

5.     Begin to mix and stir the mixture on a low flame.

6.     Keep on stirring the mixture while its cooking. As you keep stirring, the lumps will break and get dissolved.

7.     The mixture would start thickening and almost come together. It will also leave the sides of the pan. When it starts coming together in one form and clings to itself, then its time to remove it. The dough will also look like a very very soft dough. Another way of checking is taking a small piece of the dough and form into a ball. The ball should not stick to your fingers and be smooth.

8.     Place the entire almond cashew dough on a work surface or a plate or bowl. Don’t even bother to scrape the edges from the pan, as they are chewy. Let this mixture cool down a bit, till you can handle the heat while kneading it.

Kneading, rolling and slicing:

1.     Then rub your palms generously with oil and begin to knead the mixture while its still hot. Alternatively, you can also add 2 to 3 teaspoons oil to the dough and then knead.

2.     Knead the dough lightly. Do not knead it too much so as to avoid getting it moist by the oil that is released by it.ews. Remember the dough should be hot while kneading. If you feel the dough is too soft then you can add one teaspoon of milk powder. If the dough looks dry or dense, add a teaspoon of milk to soften it.

3.     Flatten the dough and place it on the greased plate or tray or a large butter paper. Roll it when it is warm, otherwise it gets difficult to roll once it is cool and hard.

4.     Gently roll a bit with a rolling pin to make it slightly even.

5.     To smoothen the top, place butter paper or aluminium foil on top and roll more. This will smoothen the top and the badam kaju katli will have a smooth appearance. You can also roll the dough by placing it between two butter papers.

6.     Roll to get a thickness of about 3 to 5 mm. Let the rolled almond-cashew dough cool completely.

7.     Once cooled completely, slice the almond-cashew dough into squares or diamond shapes.

8.     Using a butter knife gently remove the badam kaju katli pieces from the bottom, taking care that they do not break.

9.     Remove and arrange badam kaju katli on a plate. Serve badam kaju katli immediately or store them in air tight container.

 


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