Almond Katli is a delicious sweet prepared with Almond flour. Tasty Badam katli can be prepared in 10 minutes. Pressure cooker methods helps for this super-fast, tasty fudge with Indian touch.
Gone are those days when I used to have lots of second thoughts to make tradition Indian sweet, scared to get the right string-like consistency. Now a days I started preparing sweets frequently. Be it a festival sweet or cooking for a sudden guest or party dessert, katli never goes wrong with a proper pressure cooker.
I had Almond burfi when my mother-in- law visited us last year. MIL used to prepare this like a traditional South Indian sweet. I loved her version and the batch she makes vanishes in no time. I used to follow her method until my friend Kavitha showed me this way. RK sir’s pressure cooker method comes so handy .
Store-bought Flour minimizes the effort and time taken to powder the almonds. Not just for burfi flour is very handy can be used for lot of preparation. Couple of recipes I posted with Almond flour,
Almond flour Katli is so addictive, believe me you can’t stop with one. Almond flour katli makes a great healthy snack for the kids. Yes sugar is there but it this is one good way to make kids eat almonds. Touch of saffron compliments the burfi taste.
Almond Katli | Badam Burfi
Ingredients
- Almond Flour - 1 cup
- Sugar - 1/2 cup
- Ghee - 1 tsp
- Water - 3 tbsp
- Salt - pinch
Instructions
- In a 2 liter pressure cooker add sugar and water, stir it well. Let the sugar dissolve in water and stir well before keeping it on stove. Add saffron and mix well
- Cover the pressure cooker with lid and put the weight
- Grease a aluminum foil with ghee and keep one more aluminum sheet ready
- Turn medium - high flame on small burner and keep the cooker. Cook exactly for 4 whistle
- Switch off the gas stove and release the pressure immediately
- Add the almond flour to the sugar syrup and mix well
- Add ghee and mix well. Grease your hands with little ghee and knead the almond dough well (like chappati dough)
- Transfer the dough to the greased aluminum foil. Cover one more greased aluminum foil over the dough ( imagine sandwich, in between two greased aluminum foil the Almond dough is present)
- Roll the Almond dough to your desired thickness. Cut it with pizza cutter/knife into desired shape and enjoy Almond katli/ Badam Burfi
Video
Notes
- Stir sugar syrup well before closing the lid
- Use a proper 2 little cooker which whistles on/all time. Keep the flame on medium heaT
- Releases the pressure immediately else the syrup might lose its consistency. I use fork to release the pressure. Pls be careful while releasing the pressure
- The recipe works perfectly. While trying to take picture/ video for the blog. I lost the consistency few times. This is what I did. If the dough breaks sprinkled little water and switch on the stove and cook till if becomes a non stick mass of dough. If the mixture is wet add a tbsp of cashew powder extra
- Cardamom powder can be added for extra flavor
- For the mentioned quantity 4 whistles comes around 4 mins
- You can double or alter the recipe. 4 whistle is the key
- You can roll the Almond katli in any surface for me the aluminum foil method suggested by my friend was a breeze
- Whole Almonds can be used instead. Soak it in hot water and remove skin. Dry roast slightly to remove the moisture and powder it
- Avoid keeping the cooker on maximum flame, sugar syrup might get burnt. Keep it between medium to high, make sure flame is not outside the cooker
- Preferably use 2 liter cooker. If your are using 3 liter cooker make sure quantity is at-least ¼ of the cooker to avoid cooker from getting burnt
Ingredients:
Almond Flour – 1 cup
Sugar – 1/2 cup
Ghee – 1 tsp
Water – 3 tbsp
Salt – pinch
Method:
- In a 2 liter pressure cooker add sugar and water, stir it well. Let the sugar dissolve in water and stir well before keeping it on stove. Add saffron and mix well
- Cover the pressure cooker with lid and put the weight
- Grease a aluminum foil with ghee and keep one more aluminum sheet ready
- Turn medium – high flame on small burner and keep the cooker. Cook exactly for 4 whistle
- Switch off the gas stove and release the pressure immediately
- Add the almond flour to the sugar syrup and mix well
- Add ghee and mix well. Grease your hands with little ghee and knead the almond dough well (like chappati dough)
- Transfer the dough to the greased aluminum foil. Cover one more greased aluminum foil over the dough ( imagine sandwich, in between two greased aluminum foil the Almond dough is present)
- Roll the Almond dough to your desired thickness. Cut it with pizza cutter/knife into desired shape and enjoy Almond katli/ Badam Burfi
Nice texture..loved the recipe
I would like to try your recipe but without a pressure cooker. Can I just boil the sugar syrup? For how long? Thank you
Anita
Anita, cook sugar and water till the sugar is dissolved in water. Add the almond flour and cook till it form a dough and comes out without sticking to the pan. take a small portion and check if you can make a small ball, if yes the dough is ready to roll
Hi , my dough is a bit soft though not sticky , will the katli will harden after some time
Sorry missed your comment. If it is not sticky it is ok
thanks for sharing this recipe. we really liked it
Lovely and yummy preparation!
i could make a ball but when I rolled over a covered Alum F , it stuck to the foil. any help ?
dough requires some more flour. Try adding 1/2 tbsp extra
Hi Vidya
I made this in three ltr pressure cooker. Came out perfect. ThankYou for sharing.
Hi Vidya , I tried this recipe and it turned out crumbly and dry . Couldn’t get it together to form the dough ball in the pan like you stated . Had to add a few tsps of 2% milk. Can you share which brand almond flour you got . Thanks
I used Blue diamond almond flour. Mine was fine powder. If the almond is but coarse try adding 1 cup minus 1/2 tbsp almond powder
I could roll into a ball, but then when I flattened it, it did not harden. it was like halwa. what did I do wrong ?
Try sprinkling 1/2 tbsp almond flour and make a dough. Since it is store brought almond flour quantity may vary a bit
Very well written and very nice recipe.
I made this today for a party this weekend. I used 6 cup of almond flour. And everything else increased proportionately. Everything went well except that my dough dried out pretty fast! It was too hot to handle and in 15 secs went very dry. So I sprinkled in water and also added some ghee.
In the end it came out well.
Thanks again!
Thanku swathi😊 great tip, I should follow when I make in large proportion
What brand of almond flour did u used,will like to try ur recipe,it looks tempting,I also have some hazelnut flour in my pantry, will it come well with it
I used blue diamond Almond flour. Never tried with hazelnut flour but o guess it should if it is in powder form without oil.
Sorry for late reply due to some personal commitment I took a break from blogging
Randomly found this recipe and was easy to follow. Thank you Vidya.
BTW, I tried the sugar syrup in Instant Pot 🙂 Did 4 mins on manual low followed by quick release. Walah! It worked and I was happy. The dough was a teeny bit on the dry side but had some hot water in hand and used just 1-2 tsps of it and got the perfect dough. Next time I am going to double the recipe. I am sure this is not going last …slurp slurp slurp
Wow Instant pot sugar syrup sounds amazing I should try it soon. Thanks for leaving your comments and idea for the IP. U made my day😊
Wow Instant pot sugar syrup sounds amazing I should try it soon. Thanks for leaving your comments also idea for using IP and to handle dry dough
I tried this today. Kept for 5.whisltles. it came our excellent . Thanks
Vidya,
I am Shyama’s cousin Sujatha – so nice to see your blog. I’ve a bag of almond flour and was eager to make badam burfis. Google search led me here. She has shared the link to your blog and recommended it, but I think I forgot.
Awesome blog!!!!!
I have 2 questions.
1) is there no need to sift or roast/ saute the almond four even for a few minutes?
2) the only ghee needed is for greasing the aluminium foil sheets, that’s it?
Recipe is simple and looks easy – I am going to make it this evening. Thanks so much, keep blogging!
Hi Sujatha,
Thanku for stopping by😊 sorry for late reply. I took a break from blogging due to some personal reasons and missed your comment.
1. I used store brought almond flour and used it without roasting. I did not taste raw smell in the Burfi
2. I have added little ghee after mixing almond flour with sugar syrup and used remaining ghee for greasing. 1 tsp ghee is enough for the Burfi. If you prefer more ghee can be added for extra taste.
do we need to roast the almond flour before hand ?
I used store brought almond flour and used it directly without roasting. Sorry for late reply. I took a break from blogging
I tried this today. Turned out great!!. I have a 4ltr pressure cooker and had to scale accordingly. Thanks a lot for the video and the recipe. My kids love it!
Thanku for trying😊I am glad that your kids liked it
Hi Vidya,
Did u have idea about how to prepare home made almond flour for making katli?
I have used store brought Almond flour for this recipe. Pls. refer notes for home made almond flour