Friday, August 29, 2008

Badam Katli

Badam katli
Almond- 1 cup
milk- 1/4 cup
cardamom powder - 1/4 tsp
sugar- 1 cup
ghee- 1 tsp

Soak the almonds for 4-6 hours OR overnight.
Peel off the skin of almond.
Grind it with milk to a fine paste.
Grease a thick bottom skillet with the ghee.
Pour the almond paste, cardamom powder and sugar.
Stir continuously till they form a lump and starts to leave the sides of the skillet.
Then take off heat.
Grease a working surface with ghee.
Using a greased rolling pin (chapathi kattai) , flatten it into a 1/8 inch thick one.
Then with a sharp knife , cut it into diamond shaped burfis.
Let it cool for some time.
Almond katli is ready to serve as dessert.

No comments:

Perfect Traditional Adai Dosai

Perfect traditional Adai dosai. To grind: Idly rice / any rice - 1cup Raw rice (Basmati) - 1 cup Thoor dhal - 1/4 cup Channa dhal - 1/2 cup ...