Almond Katli

Almond Katli is a much easier cousin of Kaju (Cashew) Katli. While the latter takes some expertise, almond katli requires very little technique and just a teensy bit of patience. Using almond flour is another shortcut to make sure you get consistent results every single time. From start to finish you are done within 30 mins. Considering how difficulty and laborsome many Indian sweets (mithai) are, that is pretty good, wouldn’t you agree? @sarchakra

Ingredients

Almond flour 1 cup
Water ¼ cup
Granulated sugar ½ cup
Rose water 1 tbsp
Saffron a pinch
Ghee 1 tsp
Green cardamom powder 1 tsp
Silver vadak for garnish

Method

In a non stick pan put in water, sugar, rose water and cardamom powder. Let it come to a boil.
Add in almond powder and saffron. Using a whisk stir till the mixture is smooth. Keep the flame at medium to low.
Cook the mixture for about 9-10 mins till it leaves the sides of the pan and rolls into a dough like ball.
Put the dough on a parchment paper. Let it cool down for a couple of minutes. Knead the mixture with a little bit of ghee in your hands. If the mixture is too dry add a little bit of water. Knead into a smooth dough.
Put another parchment paper on top and use a rolling pin to roll the dough to a shape.
Put the silver leaves on. Use a sharp knife to cut the katli into diamond shapes.
Store in the fridge on an airtight container to use later or serve immediately.

Notes

As the almond mixture gets dry the texture changes into non stick.

To make the dish completely vegan, omit the ghee and knead the mixture till the natural oil from the almond is slightly released to make a smooth mixture.

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