Badam Katli / Barfi And Happy Diwali!

1. 1

   Remove the almonds from the water. Add some boiling water to cover the almonds. Cover the bowl with a lid and keep for 10 minutes.

2. 2

   Drain the water and peel the almonds. The hot water makes the peeling much easier.

3. 3

   Using a little water, make a fine paste in a mixer. Use as little water as possible - the more water you use, the longer the cooking time

4. 4

   Empty the paste in a heavy bottomed non-stick pan, add the sugar and mix.

5. 5

   Place the pan on a high flame, and cook, stirring continously, until the mixture leaves the sides of the pan.

6. 6

   Add the strands of saffron at this stage and cook further until the mixture forms a lump.

7. 7

   Transfer it to a tray and let it cool.

8. 8

   Using a rolling pin, roll out the almond dough to the desired thickness (I used a thickness of approximately 0.6 centimeters, although anything up to 1.5 cm should be ok) and cut with the help of a cookie cutter.

9. 9

   Carefully put the edible silver foil, if available, on the barfi and gently press the foil onto the barfi with a piece or ball of cotton wool.

* Per serving · 4 servings · Values may vary.

No additional tips available.