Kesar Badam Katli
Kesar Badam Katli is a rich and aromatic Indian sweet
Servings 20 pieces
Calories
Ingredients
- 1 pinch Saffron
- 1/2 cup Sugar
- 1 cup Almond flour
- 1/3 cup Milk powder
- 1-2 sheets Edible silver / Silver warq Available in Indian stores
- 5 tbsp water
Instructions
- Powder the saffron with the tip of your fingers and add 2 tbsp of hot water to it and allow it sit for few minutes covered.
- Add the milk powder to almond flour and mix well..Sieve the almond flour mixture to make sure there are not lumps or big pieces
- Make a sugar syrup by boiling 3 tbsp water in a pan add the saffron mix reduce heat and add the sugar into it mix until dissolved then stir every few minutes so the sugar gets a chance to thicken. Keep on a low to medium flame. (High heat will dry up the water quickly and destroy syrup)When it reaches 1 string consistency try dropping a drop of this sugar syrup into a cup of plain water in a bowl.The sugar syrup should not dissolve but come out into a thick pliable piece into your hand.
- Switch off flame and add the almond and milk powder into the syrup and stir well until all of it is mixed . Remove from the stove top. If you take little and roll it should form a ball.Spread evenly from side to side in the pan itself to cool.
- When it is still warm to touch and bearable heat remove on a wax/butter paper and knead with the help of the wax paper it self do not touch the mixture as it will oxidize and turn brownish. Knead until the mixture becomes soft like chapatti dough.Knead for 2 to 3 minutes
- Take a long wax/butter paper and spread the mixture to an even thickness. Make the edges neat to make a diamond /rectangle as much as possible.
- Stick the silver warq on the prepared mixture wherever u like. The silver is very delicate and tears and sticks to fingers quickly so do not take it into your hands instead decide where you want the silver first then simply use the wax paper ( it comes on) to place on the katli and lightly press on the wax paper so it sticks and stays in place.
- Use a sharp knife and cut to make diamond shape. Once cool remove slowly from butter paper and store in air tight container in a single layer only , for upto 3 weeks. Make sure to use a clean hot knife to cut neatly without lifting the silver warq while doing so.
Notes
Run the knife in piping hot water wipe it clean and cut the diamond shape for clean edges,
The silver work is feather light and very delicate. Always use extra care while laying it on the sweet. once placed it cannot be moved. If u don't like covering the entire sweet cut strips of the wax paper with silver inside it and carefully place it sparingly with the help of wax paper and gliding it to position. Patience is key here.