Badam Katli

Badam katli

Ingredients:
Almond- 1 cup
milk- 1/4 cup
cardamom powder - 1/4 tsp
sugar- 1 cup
ghee- 1 tsp

Method:
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.

Besan flour ladoo.

It is the easiest of all sweets. Care should be taken to fry the besan flour with more ghee, otherwise the ladoo will have a mild bitter taste.But it will turn completely sweet the next day (24 hrs).
I took only 45 minutes for the entire preparation.
I tweaked the original recipe by roasting the bessan flour with 2 tbsp ghee and 3 tbsp corn oil. (afraid of ghee ..ha ha). Moreover while making the ladoo balls I used 1/4 cup of milk to get a good shape and to avoid more ghee.
But i am giving below the original recipe.

Ingredients:
Besan flour - 2 cups
powdered sugar- 2 1/2 cup
ghee -3/4 cup
cardamom powder - 1/4 tsp
cashews- 15
raisin- 15

Method:
Heat a pan with ghee and roast the flour without lumps, till the raw smell vanishes.
Take off heat and add sugar, fried cashews, rasins and cardamom .
Mix well and make lemon size balls out of it.
Now the besan flour ladoo is ready to serve.
It can be stored in air tight containers for a week.
If you add milk , then you should start preserving them inside fridge after 2 days.