Badam (almond) Katli or Katri is a very popular Indian sweet. It has very few ingredients and relatively an easy Indian sweet to make. A lot of Indian sweets are labor intensive requiring a lot of arm strength stirring the mix over low heat. You know me, I am not cut out for such recipes. I generally like instant gratification with quick and easy recipes. This Easy Badam Barfi is my take on the traditional Badam Katli.
Traditionally Badam Katli is made by blanching the almonds, removing the skin, and grinding it into a paste. I have made this recipe very simple by using store bought almond meal or almond flour. We are eliminating all those cumbersome and time consuming steps by using almond flour. I am not sure what the exact difference between a Katli and a Barfi is, but I am calling my recipe Badam Barfi since I am using the flour. Badam Katli is also traditionally cut in a long diamond shape, and I am cutting the Badam Barfi in a small square shape. For me, this easy Badam Barfi gives me all the flavor of the Badam Katli without any of the hassles.
Key Steps to make Easy Badam Barfi
Make sure the sugar is completely dissolved in water and the syrup is boiling before adding the almond flour.
Reduce the flame to medium-low before adding the almond flour and stir for 8-9 minutes till the almond mixture comes together. It will be soupy at first.
Once you can form a small ball with the mixture without it being too sticky, it is cooked properly and you can turn off the flame.
I have used Chandi Vark to decorate the top of the barfis. Chandi Vark is a superfine sheet of pounded silver that is safe to eat and is used as decoration on many Indian sweets. It is easily available online but using it is completely optional as it only provides a decorative element.
- Dissolving sugar.
- When almond flour is just mixed in.
- After cooking for 3-4 minutes.
- After cooking for 8-9 minutes when done.
Key Features of this recipe
Easy Badam Barfi or Badam Katli is a gluten -free mithai and can be made Vegan easily if you use Vegan Butter in place of Ghee.
Quick Indian mithai that takes less than 20 minutes of your time.
Badam Barfi can be stored in an airtight container at room temperature for 5-7 days.
My son loves to eat Badam Barfi and I make it often to put a small piece in his Bento lunch box. I consider this to be a relatively healthy treat and treat myself to a small piece occasionally. These Badam Barfis would also be a great addition to your Diwali mithai spread.
If you are looking for other easy mithai inspirations for the festive season, check out my easy recipe for Rose Coconut Laddus.
Easy Badam Barfi (Almond Fudge) (Gluten- free, Vegan option)
Easy version of the popular Badam katli made using almond flour.
20
servings5
minutes15
minutesIngredients
2 cups Almond meal or Almond flour
1 cup Sugar
1/2 cup Water
1/4 teaspoon Cardamom powder
2 teaspoons Ghee or Vegan butter (See note)
Chandi Vark (Optional )
Method
- In a large flat bottom non- stick pan, dissolve sugar in water and bring to a rolling boil.
- Reduce the heat to medium-low and add almond meal. Cook for 8-9 minutes stirring constantly, till the mix starts to leave the sides of the pan. In between cooking, anytime you can add 2 teaspoons of ghee. Turn off the heat.
- Spread the mix to about 1/3 inch thickness on a cookie sheet or any other container. Be careful as the almond mixture is hot. I use the back of a steel measuring cup to help me properly flatten the mix on the cookie sheet. I don’t end up filling the cookie sheet and only spread it to one corner.
- Let it rest and cool down for 60 minutes. Apply chandi vark (optional). Cut into squares or diamond shapes about 1-inch pieces. Store in an airtight container.
Recipe Video
Tips
- The recipe can easily be made vegan by replacing ghee with Vegan butter.
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