Kesar Badam Katli | Badam Ki Barfi

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For preparing Kesar Badam Katli, We will completely boil the almonds in a pan to ensure no grainy ny residue is left during grinding in later stages.

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To prepare the sugar syrup, add sugar and water to a pan along with saffron, and cook until it reaches a thick, two-string consistency. Keep it aside. (If you do not have saffron, you can use yellow food coloring as well.)

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Next, peel the almonds, extract the cardamom seeds from the shell by pressing them, and blend both together with a bit of water.
In a pan, cook the almond paste with ghee until thick and fragrant. Add the sugar syrup to the same pan and mix everything together while cooking until it reaches a dough-like consistency.

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Now, spread the mixture evenly in a mold lined with parchment paper. Let it cool to room temperature for an hour, then refrigerate until fully set, should take about an hour. Finally, flip your katli onto a chopping board, cut it into diamond shapes, garnish with slivers of almonds and your badam katli is ready.