Tag Archives: badam

Badam Katli – Almond fudge

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Kaju katli (cashew fudge) should be declared the national sweet of India without doubt. It’s clout crosses all regional boundaries. So while you will not expect to find MysorePak in north India and Gujhiya in the south – you will find Kaju Katli in each and every part of the country – same diamond shape, same taste. So while Nilesh may claim that the only ‘authentic’ samosa is the one sold in Varanasi and I am super proud if the authenticity of Indori poha, there is no authenticity claims around the humble kaju katli. You always get the real deal – buy it from anywhere from the airport outlet or small town mithai shop. With only three ingredients – this classic magical sweet goes strong – without any competition touching it.
Now the reason this post goes on and on about kaju and not badam is that I made badam katli because I miss kaju katli immensely. This may sound strange to a lot of people but in my small town in Canada, I can easily buy almonds, walnuts, pecans and other nuts I have never heard of before,but I can’t find raw cashews. The Indian Store sells some in small packets, but I dont go anywhere near stuff without a ‘packed on’ or ‘best by’ date, so that’s a no go for me.
So the story is that I was missing kaju katli and Aditi was missing ‘diamond mithai’ as she calls it and I was browsing the food blogosphere when I saw this badam katli recipe – which is modeled after a kaju katli recipe. It looked pretty promising and I decided to give it a try. The results were great. It’s quick and easy – and has to potential to make you happy and a bit sad with nostalgia in the same moment. Give it a try and you will know what I mean.

Badam Katli 1

Recipe Source – Spicy Treats (step by step instructions are here)
Ingredients –
– 1 an 1/4 cup blanched almond flour OR 1 cup whole almonds (badam)
– 3/4 cup sugar
– 1/4 cup water
– 1/4 tsp ghee or 1 tbsp milk (optional, only if required).

Method –
1. If you have blanched almond flour, go right ahead with rest of the recipe. I made my own almond flour using these steps –
a. Heat 2 cups of water in a saucepan. Let it come to a rolling boil.
b. Switch off the heat and dump the almonds in the boiling water. Cover and let it be for half an hour.
c. Take the almonds out of the water and give them a quick wash in cold water. Proceed with taking out their brown peel. It is super easy to peel them – Aditi did that for me. Let the peeled almonds dry on a kitchen towel – I just left them on the kitchen counter overnight.
d. The peeled, dried and soft almonds are now ready to be ground into flour – I used my magic bullet for it. Dont try to make into a smooth and fine powder – you will end up with almond butter. Try to get a grainy, no-big-chunks powder and you are good. One cup almonds will yield 1 and 1/4 cups of almond flour. Keep aside.
2. In a thick bottom wok, dump the sugar and water. The water will barely cover the sugar but that is what we want.
3. Stir occasionally on medium heat till the sugar is all dissolved and things start to boil – we are looking for a single string consistency syrup. It took me five years to get what it exactly means – keep trying and you will too!
4. When the desired consistency is reached,reduce the heat to low and tip in the almond flour. Mix and mix to get a lump free deal.
5. Increase the heat to medium again and keep stirring for another 3 minutes, the whole mixture should come together as a single mass and when you try to roll some between your fingers, you get a not-very-sticky ball. Switch off the heat and let this cool down to being warm not hot. This takes half an hour.
6. dump the contents to a parchment paper or big plate and start to knead. The almonds will release a lot of fat and your hands will be all glossy. If you have over-cooked it, your mixture will be a bit dry and crumbly – dont lose heart. Add the ghee and milk little by little and start to knead – you will get there.
7. Once it looks smooth and glossy, put another parchment paper on ball of dough and start to roll it to get a sheet of 1/2 inch thickness.
8. Cut into diamond shapes and store at room temperature. If you did not need any milk to knead it, this will have a very long shelf life. Else, finish them in a couple of days.badam katli 3

Til Barfi – Sesame seeds fudge

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I have been chasing sesame seeds/ til since the time I read they are a great source of iron for vegetarians. I found them being sold in the healthy seeds section in Bulk Barn, along with chia seeds and flax seeds. I picked them up promptly and took myself back to the time when my mom used to make it every year – in January – for Makar Sankranti. They were my favorite and though i have gotten pretty good results here, the magic of my mom’s creations is yet to be re-created. This is a simple three to four ingredient deal – we just need something to bind the seeds together – mom uses khoya/mawa, i have used almond meal once and peanut butter the other time – both with success. Jotting down the recipe here for future reference.

Ingredients –
Til/ Sesame seeds – 2 cups
Sugar – 1.5 cups
Almond meal – 1 cup or peanut butter – 1 cup ( I use Kraft 100% natural)
Water – half cup
Cardamom powder – half tsp (optional)
Almond pieces – of 10 almonds (optional)

Method –
1. Dry roast Til on a medium flame, till they give out a nutty aroma, turn slightly brown. Should take seven minutes of constant stirring.
2. Let these cool. Once cool, pulse them in a blender/ magic bullet to grind them to a coarse powder.
3. Put sugar and water in a pan and start heating on a medium flame. The sugar will start to dissolve. Keep stirring till the deal comes to a boil. Check for a single string consistency of sugar syrup. It took me three years to get this correct.
4. Add the til powder + almond meal or peanut butter, Stir to avoid lumps. Add in the cardamom powder too.
5. Keep stirring till this looks like a single mass. Switch off the gas and put the whole deal on a slightly greased plate. Using the back of a flat bowl, flatten it to get a uniform surface.
6. Sprinkle the almond pieces and wait for this to cool down a bit. It will dry up and harden.
7. Take a knife and cut into squares. Store.
8. If after adding the til powder etc you realize your stuff is runny and lose, dont panic. Add more almond meal or dry desiccated coconut (if handy) by spoonfuls till the desired consistency is reached.

Til Barfi  with Peanut Butter

Til Barfi with Peanut Butter

Til Barfi with almond meal

Til Barfi with almond meal

Coconut Almond Laddoo – for the Diwali party

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Ready for the party

So these laddos are a blend of my coconut laddoos and badam peda – something I went ahead and experimented with – a pretty risky proposition given that I had to make these as a Diwali sweet for a party. I initially had plans to make two sweets – coconut laddoo and badam barfi, so had ingredients of both handy. I mixed them up and had no regrets – the results were awesome!

Ingredients –
3 cups almond flour/ meal
3 cups dry desiccated coconut (fine)
2 cups sugar
1 tin sweetened condensed milk
cardamom powder – 1 tsp
saffron, almonds, pistachios – optional – for decoration.

Method –
1. Dump the sugar in a wide kadhai, add water just to cover the surface of sugar.
2. Start heating at a low flame. Keep stirring.
3. When the sugar dissolves and starts getting syrup-like , (takes 10 to 12 minutes), add the almond meal and mix for 2 minutes.
4. Now, at this stage u can add the cardamom powder and switch off the flame. So that u can roll the stuff into badam pedha. But we are getting adventurous here.
5. Add the coconut and mix. The deal will get very dry and you will start to get worried.
6. Add in the Condensed milk and be happy – it looks and smells great and everything is back on track.
7. keep mixing for another 5 minutes till the deal reaches a consistency you want – to check, take out some of the mixture and let it cool for a minute. If you can roll it into a small ball, you are good.
8. Switch off the flame – let things cool down a bit – for half an hour at least.
9. Use this time to chop up almond and pistachio pieces for the decoration, also soak some saffron strands in warm milk.
10. Roll out laddoos and decorate as you wish. I got 45 small ones, will yield maybe 30 big ones.
11. Store in the refrigerator – but take out at least an hour before you want to serve them.