Sunday Bake Club: Badam Katli (Almond Fudge)

Happy Diwali!

Ingredients:

[Makes 12-14 pieces]

Almond Flour – 1 Cup
Granular Sugar – 1/2 Cup [ I used 1 tbsp less of 1/2 cup)
Cardamom Powder – 1/2 tsp
Milk – 2 tbsp [as required]
Edible Sliver Foil/Warq – 1 sheet [optional]
Ghee – For greasing

Method:

1.       Heat a pan/wok and roast flour for a minute, stir continuous to avoid burning.

2.      Add sugar and stir again for 2 minutes do this on medium flame, if you rest for 5 seconds too, flour colour will change to brown.   Now add cardamom powder, 2 tbsp of milk and mix well.  

3.       Keep on stirring until it forms a mass, start leavening edges of wok and forms a smooth dough/lump.  While stirring try to smooth the mixture with back of latter.

4.      Grease a plate with ghee and pour this mixture, spread it evenly in thin layer, you can use rolling pin and roll it too, allow it to cool for 2-3 minutes.  Now spread the sliver warq, press the warq with the butter paper so it’s stick to the katlis well.

Recipe taken from:

http://www.indiankhana.net/2011/10/badam-katli-burfi-almond-fudge-diwali.html