Vegan Badam Katli (Almond Barfi)

Cook the recipe

Method

1. 1

   In a heavy-bottomed pot, combine 1¼ cups sugar, ½ cup water, and 1 tsp rose water if using. Heat over medium until the sugar dissolves and the liquid is clear.

2. 2

   Once the sugar has melted, add ½ tsp saffron and 1 tsp ground cardamom, stirring well. Increase the heat slightly to bring the mixture to a boil, then reduce to a simmer, stirring frequently, for about five minutes until thickened.

3. 3

   To check for 'one-string' consistency, take a little syrup on a ladle, let it cool briefly, and then dip your forefinger into it. Press your finger and thumb together; it should form a single string when pulled apart.

4. 4

   Once at one-string consistency, quickly stir in 2 cups of almond flour and 1 tsp cornstarch until fully incorporated. The mixture will thicken rapidly—stir energetically for a couple of minutes until it resembles a thick, dough-like consistency.

5. 5

   Add 1 tsp pure vanilla extract and 1 tbsp of avocado oil, mixing thoroughly until the dough pulls away from the pot's bottom and feels pliable without being sticky.

6. 6

   Transfer the hot dough to a lightly oiled surface. After a few minutes, when it's cool enough to handle, oil your hands and knead it into a smooth ball, working quickly to prevent hardening.

7. 7

   On a piece of parchment paper, roll the dough into a square approximately ¼ inch thick, or slightly thinner if desired. Let it cool for about 30 minutes.

8. 8

   Once cooled, slice into diamond shapes using a knife or pizza cutter, ensuring clean cuts for an attractive presentation.