I have a soft spot for Indian sweets - particularly milk based mithai. Every so often I hear them calling out my name and I then try and find a reason to make them. Fortunately just the other day there was a very good reason - the little one's birthday! I have previously shared the basic badam katli which you can find here. However the birthday girl really loves her chocolate and therefore made her a chocolatey treat.
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Now this is the easiest and quickest recipe to make ... if you don't believe me, just look at it :-)
Ingredients -
*Almond meal (flour) - 105gm / 1cup
Sugar - 75gm
Milk - 3 tbsp
**Chocolate - A couple squares of dark chocolate
Ghee - 2tbsp.
Vanilla Essence
Method -
Add the milk and sugar to a thick bottom pan and cook on medium heat to dissolve the sugar.
Add the chocolate and stir continuously till it melts. Add the almond meal and mix well. Once mixed, cook for 2-3 mins till the mixture starts to form a dough like mass.
Turn off the heat, add the ghee and mix well to incorporate all the ghee. Let cool just enough so as to be able to handle with bare hands.
Knead for 30 secs just to form a smooth ball of the mixture and roll it out to about 0.5cm thickness on a greased or lined tray.
Let it sit for a couple mins and then cut into desired shapes. Traditionally, a Katli is diamond shaped and is my favourite shape too
Store in an airtight container and can be left at room temperature for 2-3 days.
All done in under 15 mins with the bonus of the goodness of almonds and the antioxidants from dark chocolate!!
Enjoy!
Notes -
*If using whole almonds, take enough to make 1 cup of flour. Roast and grind the almonds to a fine flour taking care that oil does not separate out.
**In the absence of block chocolate, substitute with 1 tbsp cocoa powder. Tastes great with any chocolate really :-)
.Ingredients -
*Almond meal (flour) - 105gm / 1cup
Sugar - 75gm
Milk - 3 tbsp
**Chocolate - A couple squares of dark chocolate
Ghee - 2tbsp.
Vanilla Essence
Method -
Add the milk and sugar to a thick bottom pan and cook on medium heat to dissolve the sugar.
Add the chocolate and stir continuously till it melts. Add the almond meal and mix well. Once mixed, cook for 2-3 mins till the mixture starts to form a dough like mass.
Turn off the heat, add the ghee and mix well to incorporate all the ghee. Let cool just enough so as to be able to handle with bare hands.
Knead for 30 secs just to form a smooth ball of the mixture and roll it out to about 0.5cm thickness on a greased or lined tray.
Let it sit for a couple mins and then cut into desired shapes. Traditionally, a Katli is diamond shaped and is my favourite shape too
Store in an airtight container and can be left at room temperature for 2-3 days.
All done in under 15 mins with the bonus of the goodness of almonds and the antioxidants from dark chocolate!!
Enjoy!
Notes -
*If using whole almonds, take enough to make 1 cup of flour. Roast and grind the almonds to a fine flour taking care that oil does not separate out.
**In the absence of block chocolate, substitute with 1 tbsp cocoa powder. Tastes great with any chocolate really :-)
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