Badam Katlis are always enjoyed during festivals particularly Diwali. But the consistency of the sugar syrup plays an important role in deciding the texture of the katlis. Use a Kitchen weighing scale to determine the exact quantity.
- 139 grams of Badam Powder with skin
- 109 grams of Palm Sugar Powder
- 2 tbsp Ghee
- 3 tbsp Water
- In a 2 ltr Pressure Cooker, add powdered palm sugar, water and ghee.
- Cook for 5 whistles on the small burner of the gas stove on high.
- By carefully releasing the pressure immediately, you can find the perfect syrup for katlis.
- Add the badam powder immediately and mix. Soon it will form a mass.
- Transfer this to the butter paper/aluminium foil.
- Using the rolling pin, flatten the mass evenly to 1/2 inch thickness.
- Cut in to desired shapes and store once the katlis cool down completely.
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