Tips
Almonds:
1.Cook Almonds till you can remove their skin easily
Cooking Tips:
2.Use a thick bottomed pan to make it,or else this will stick and burn in the process
3.Cook the Almonds and Sugar carefully on a low, medium and high flame till it becomes thick.
-
The taste of the Katli depends on the cooking process. It should be cooked neither for too little time or too long a time to get a proper taste.Check it making a small ball of it and press it between fingers .
-
Once it is properly cooked, remove it from the stove and leave it for at least 5 hours,so that it becomes hard to make a dough out of it or you can leave it overnight to cool if the quantity is more.
-
Ideal thickness is 1/4 inch.Use a flat cup to smoothen it and cut to get a perfect taste.
Ingredients
1.5 cup Almonds (225 gm)
Water
1/3 cup Milk
200 gm Sugar
1 tbsp Saffron water (pinch of saffron soaked in 1 tbsp water)
Instructions
-
Cook Almonds in water till the skin is easily removed.
-
Remove the skin of the Almonds and put them in water.
-
Drain the almonds and grind them coarsely in the grinder and then add milk and grind it into a smooth paste.
-
Take a thick bottom pan, add Almond paste, Sugar, and stir it continuously on a low flame till it becomes thick.
-
Once the Almond paste becomes thick, add Saffron water and cook for 5 mins on a medium flame.
-
Switch off the stove and leave it for 5 hours.
-
After 5 hours, remove this mixture using a spoon and make a soft dough the way we make for chapatis.
-
Make small balls and press them with a rolling pin of 1/4
inch thickness. Take a flat square cup to make the top surface
smooth.Spread the silver foil on it and cut into diamond-shaped pieces
-
Store them in an airtight container. They remain fresh for a week at least.
-
Cook Almonds in water till the skin is easily removed.