A sweet and eye-catching dish to enjoy this Diwali, Jagruti’s Cooking Odyssey has made Kaju or Badam Katli/Barfi using a pressure cooker.
Perfect to enjoy during the festive celebrations, this fudge-like recipe only takes 30 minutes and makes 25-30 pieces. Topped with edible silver foil, @jcookingodyssey has used our stunning Monsoon Lucille Gold and Greenwich ranges to serve it up.
- Pressure cooker
- Chopping board
- Greaseproof paper
- Rolling pin
- Pizza cutter or sharp knife
Katli/Barfi 1 CUP = 250ML
- 425g/ 4 1/4 cup cashew or almond powder (shop-bought or make your own at home using raw and unsalted cashews)
- 400g 2 cup white granulated sugar
- 2 tbsp. ghee
- 180ml/1/2 cup + 4 tbsp. water
- Edible silver foil (optional)
- In the inner pot of a pressure cooker, combine the sugar and water and then shut the lid.
- Next, select the high pressure mode for 10 minutes and secure the valve on the sealing position. When it’s done, release the pressure manually straightaway.
- Add the ghee and cashew/almond powder and mix quickly. It won’t take long to thicken up, so there is no need to cook any further.
- Transfer the mixture onto greased parchment paper or a silicone mat, and knead the dough for 2-3 minutes until it becomes smooth.
- Cover it with another piece of parchment paper and roll it into a round or square shape in the desired thickness.
- Apply the silver foil if chosen, and then let it cool for a minute. By now the katli/barfi should be set but still warm.
- Gently cut it into the desired shape using a sharp knife or pizza wheel cutter. It can be served straightaway or once cooled, store in an airtight container.
- If you notice that your katli mixture is not thickening, add a little more cashew/almond flour and mix again.
- If the mixture seems too dry, add a tbsp of water and mix.
- For a vegan option, use vegan butter or coconut oil.