Easy and delicious almond katli prepared with almond flour that can whip up in just 15 mins. Making badam katli in an electric pressure cooker is a breeze. As we do in the regular pan method, no string consistency checking is required.
Traditionally, katli or burfi is made by boiling water and sugar at the right temperature. We have to check the string consistency by dipping the finger in the hot syrup—no more such fuzz. Add sugar and the required amount of water and pressure cook for 5 mins on high mode and quickly release the pressure. Viola, your sugar syrup is ready in a jiffy.
Similarly, any such recipe as cashew katli or Mysore pa can be made in the electric pressure cooker with ease. To make almond flour at home, soak a cup of almonds in the hot water for half an hour. Peel the skin and sundry the almonds completely. Then using the whipper mode in the grinder, grind it to a fine powder. If required sieve the almond powder to remove any lumps. Now let us see how to prepare this recipe.
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- 1.25 cups Badam Powder Almond Powder
- 1/2 cup Sugar
- 1/4 cup Water
- 1 pinch Saffron
- 1 tbsp Ghee
- Add sugar, water, ghee, and saffron to the inner pot of the electric pressure cooker. Mix all thoroughly.
- Close the lid. Turn the VENT to the SEALING position. Select the PRESSURE COOK mode on HIGH for 5 mins. After 5 mins, quick release the pressure.
- Once the pressure is released completely, open the lid. Sugar syrup is ready.
- Add almond powder and mix well. Cook for 2-3 minutes on warm mode until the katli thickens. Once done, remove the inner pot and set it aside. Knead the dough for 2-3 mins or until it turns smooth.
- Apply some ghee to parchment paper. Transfer the dough to the parchment paper.
- Place one more piece of parchment paper on the top of the dough and roll the dough to 1/2 an inch thick. Cut into diamond shape or any other desired shape of your choice. Badam Katli is ready.
- I have used store-bought almond powder.
- Once the mix is cooked and gathers as mass, let it cool for a while and then roll it while it is still warm.
- I have added a pinch of saffron to get the bright color. If you don't have any, you can skip it.
Delicious melt in the mouth badam katli.
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