Badam pista roll

                                        BADAM PISTA ROLL  /  BADAM KATLI

INGREDIENTS

• Badam / almonds – 1 cup
• Sugar – 1 ¾  sugar or as per taste
• Milk – ¾ cup [ room temp ]
• Cardamom pwdr – a pinch
• Ghee – 1 tbsp

FOR THE STUFFING

• Pista – ½ cup
• Sugar – 2 or 3 tbsp or as per taste
• Green food colour – a tiny pinch  [ optional ]
• Milk pwdr – 3 tsp
• 2 tbsp of milk or water to knead [ needed to make a thick mixture ]

PREPARATION 

1. Boil 4 cup of water ,off the flame and soak the badam in it for minimum 1 hr. After 1 hr peel off the skin.
2. Take the mixie jar and pwdr the sugar ,keep aside.
3. Pwdr the pista and keep aside.
4. In the same jar grind the skinless badam .First grind without milk ,once it is powdered ,gradually add milk and grind it to a fine paste .You can add ½ cup to ¾ cup of milk while grinding. First add ½  cup, still you feel it is coarse add the remaining  ¼ cup of milk .

METHOD

Take the pista in a plate add sugar + milk pwdr + colour and mix well.

Add milk or water and mix it into a thick mixture. Keep it in the fridge.

Heat ghee in a nonstick pan, add the badam paste + powdered sugar and mix well .

Now start cooking it by continuously stirring it on medium flame .

Also keep scraping the side of the pan.

You have to cook for 18 – 20 mins till the mixture thickens

once the mixture thickens  , wet your hands and take a pinch of the badam mixture and try to roll, if you  are able to roll it in a smooth ball, it means it is done.

Off the flame, but still keep stirring as the pan is hot.

Remove it and allow it to cool .

Once you are able to handle the mixture start kneading it.  [ Grease your hands with ghee ]

If you feel it is very dry ,add few drops of milk and knead it into a soft dough.

Divide it into equal portion. [ gooseberry size ]

Roll it into a smooth ball.

Also divide the pista into equal portions ,2 times smaller than the badam balls, and roll it into small balls.

Flatten the badam ball into a small disc , place the pista ball in the centre .

Now gather the sides towards the centre .[like we do for stuffed parathas ]

Once again roll it into a smooth circle .Keep aside for minimum half an hour .

Ready to serve.

While serving ,you can make a criss cross on the top with a knife ,so that the green pista stuffing is seen .

I was left with more badam mixture which I rolled into cylindrical shape as shown in the pic.Even while making the cylindrical shape you can stuff the pista mixture as shown in the pic.

The taste was exactly like kaju katli ,difficult to differentiate .

VARIATION – You can also try this recipe by first making the sugar syrup .Refer to my kaju katli recipe .Also for more tips refer to my kaju katli recipe .

NOTES

1. If you prefer less sugar add 1 ½ cup of sugar
2. To save time while peeling ,you can boil the badam for 1 min.
3. Keep stirring while cooking ,as it gets burnt at the bottom.
4. cooking should be done on medium flame .
5. You can level the badam mixture in a greased tray and cut it into squares or triangles to get badam burfi .
6. To make kesar badam katli, instead of cardamom, add saffron soaked in milk.
7. If the mixture is dry or hard ,you can add milk to knead .
8. Adding milk reduces the shelf life. I still used it for 3 days without refrigeration.

FOR MORE RECIPES CLICK ON THE NAMES BELOW:- 

1. YOU TUBE CHANNEL – https://www.youtube.com/c/KitchenQueens
2. WHAT TO COOK FOR BREAKFAST ? –  https://maryzkitchen.com/what-to-cook-for-breakfast/
3. CAKE RECIPES – https://maryzkitchen.com/?S=cake
4. VEG RECIPES –  https://maryzkitchen.com/?S=Veg
5. COOKING TIPS –  https://maryzkitchen.com/?s=cooking+tips
6. TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish
7. TIPS FOR BUYING AND COOKING CHICKEN – https://maryzkitchen.com/?S=Chicken
8. TIPS FOR BUYING AND COOKING MUTTON –   https://maryzkitchen.com/?S=Mutton
9. RICE RECIPES –  https://maryzkitchen.com/?s=rice
10. PANEER RECIPES – https://maryzkitchen.com/?s=paneer
11. DIET PLAN FOR LOSING WEIGHT –  https://maryzkitchen.com/diet-plan-losing-weight/
12. VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
13. VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI
14. VARIETIES OF DOSA RECIPES – https://maryzkitchen.com/?s=dosa
15. VARIETIES OF SAMBAR RECIPES – https://maryzkitchen.com/?s=sambar
16. VARIETIES OF APPE RECIPES – https://maryzkitchen.com/?s=appe
17. VARIETIES OF IDIYAPPAM RECIPES – https://maryzkitchen.com/?s=idiyappam
18. VARIETIES OF APPAM RECIPES – https://maryzkitchen.com/?s=appam
19. VARIETIES OF SALADS – https://maryzkitchen.com/?s=Salad
20. VARIETIES OF SOUPS – https://maryzkitchen.com/?s=Soup

LIKE OUR FACEBOOK  PAGE   – https://www.facebook.com/virtual.treat.for.foodies