Let me read your mind, You’re in love with these buttery soft Burfi segments. Yes..Yes..You are.
Let me read your mind again, You are scared off making these cute little pieces the traditional way which would involve soaking, grinding almonds and checking consistency. Making sugar syrup of right consistency would bother you if you are a beginner or amateur cook. Then you should reconsider your viewpoint. The recipe given here involves NO SOAKING, NO CONSISTENCY CHECKING.
Badam katli was in my mind since very long, my kids love this dessert and always demand in our restaurant visits. My daughter was after me asking “When are you actually going to prepare them?”. So it is in Diwali 2014, her dream of enjoying this incredible badam katli at home has come true. I have attempted few burfi recipes in my culinary journey till now like Gram flour burfi, but trust me almond katli is easiest. I started at 12.30 pm and finished it just in half an hour. Soo easy.
Badam katli needs no prior planning and NO SOAKING. Start with blanching almonds which involves keeping raw almonds in boiling water for just about 5 minutes, rinsing in cold water. Wrinkled almonds now have to be squeezed with your fingers to remove their skin. Almond seeds need to be DRY OUTSIDE but MOIST INSIDE. Then it is just grinding and mixing with sugar syrup and forming the mass. When you knead the badam katli dough thus prepared with your hands, make sure it has no cracks or minimum cracks. You can optionally use little ghee to minimize them too.
Rolling and marking the pieces is the last step which is when you feel to devour them. Take the liberty of enjoying the shapeless side pieces, the magic power of almond katli draws you in and never lets you go.
Watch the video:
Meet you all with one more interesting recipe. Till then bye.