Kaju Badam Katli Recipe Cashew Almond Burfi Cook S Hideout

My family has a big sweet tooth. They enjoy just about anything that is sweet - like this dry gulab jamun, cinnamon sugar pretzel bites or chocolate macarons. With Diwali right around the corner, I have a perfect Indian dessert for you. Kaju Badam katli takes just a few minutes to make and this recipe is fool proof. It makes the perfect melt in the mouth burfi that is to die for. I avoid making desserts that involve making sugar syrup because they are finicky to make. So I am always looking for recipes that are straight forward and don’t get me into sticky situation. And this recipe fits the bill perfectly. Badam katli aka almond fudge is a very traditional Indian dessert that is widely made during festivals. My version includes cashews as well to make this badam kaju katli. Also there is no soaking of nuts is needed making this quick and easy. This nut based fudge is great to give as edible gift during holidays and for Indian festivals. Do try this crowd pleasing dessert and I am sure you will love it.

Sugar - regular granulated sugar. Other ingredients you need are:

waterghee (optional) - skip it if you want to make it veganground cardamom

Instructions

Start by blending the nuts into a fine powder. In a non stick pan on medium heat, add sugar and ½ cup of water. Bring to a boil and simmer until the mixture thickens a little bit, about 3~5 minutes. Add the ground nuts and mix well; keep stirring the mixture until it starts to pulls away from the pan, this will take about 5-7 minutes. Add the ground cardamom, ghee (if using) and mix well. Turn off the heat and let the mixture cool for 5 minutes. While the mixture is still warm, remove into a bowl and knead to form a smooth and glossy dough. Roll the dough into a tin sheet and cut the katlis into desired shapes. Katli can be stored in an airtight container for up to 10 days.

Tips

Any of your favorite nuts can be used in this mixed nut burfi recipe. Walnuts, pistachios etc.Feel free to use almond flour instead of whole almonds.If the cooked dough seems a little dry, add a few drops of milk and then knead until smooth.Store katli in an airtight container at room temperature for up to 10 days.