Saturday 10 November 2012

Almond Katli with Pistachios Recipe

With Diwali only three days away, here is another classic Indian sweetmeat recipe to help you celebrate  the Festival of Lights.

These little sweetmeats are very tasty and easy to prepare.

Almond Katli with Pistachios Recipe


120g blanched almonds
100g sugar
1 tsp ghee
2 tsp liquid glucose
pinch of saffron
chopped pistachios, to garnish


First you need to make almond powder from the blanched almonds. Mix the almonds with 250ml water. Stir to combine then place in your microwave and cook on full power for 3 minutes. Drain the almonds, spread out on a plate then return to the microwave and cook on full power for 2 minutes.

Set aside to cool, transfer to a food processor and pulse to chop. Once the almonds are coarsely chopped continue pulsing until you have a fine powder (if you do not pulse, you will end up with a sticky mass).

Weigh out 100g of the almond powder and set aside.

Place the sugar in a pan with 50ml water. Heat until the sugar dissolves then bring to a simmer and cook until you have a thick syrup. Take off the heat, stir in the almond powder and all the other ingredients (apart from the pistachio nuts).

Spread the mixture out on greased waxed paper. Level the top, allow to cool then cut into pieces.

Before the katli dry out sprinkle over the almonds and press into the top. Allow to dry and serve to your guests with tea.

Accompany with Arabian Coffee.

For more information on Diwali, see the Celtnet Diwali Recipes and Information page.

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