Badam Katli-Almond Solid Fudge

I have a big sweet tooth and no wonder that reflects on this blog.I am so much addicted to sweets that sometimes I happily munch them waking up in the middle of night:). I especially have a thing for royal sweets like kaju katli,badam katli,pista rolls etc,nevertheless I equally love traditional south Indian and ever famous Bengali sweets.Shouldn't we be thanking the diversity of our Indian culture and cuisine for providing  us with so many many sweets from Kashmir to Kanyakumari :)Now I call these almond,kaju katlis as royal sweets because they really look so.A kaju or badam katli adorned with silver warq really looks like a delicate and carefully designed ornament for me :)I have made this badam katli many times and today I made specially to post it in this space :)

There are many ways of making this famous sweet.Some places they blanch and peel the almonds,mix it with the sugar syrup and kind of make it very soft.But I always use the almonds with skin to retain the nutrition and my procedure is slightly different from the way it is authentically made.Ghee is not used in this,but the South Indian in me just cannot ignore ghee in sweets;)This gives a rustic look to the sweet which is otherwise very elegant :)
Please give it a try and let me know.
Badam katli-almond solid fudge recipeStar Ingredient- Almonds(Badam)Difficulty level-EasyTime-20 minutesYield-20 small squares+10 small laddoos
Ingredients:
1 cup whole almonds
1 cup sugar
2 table spoon milk (only if needed)
4 cardamomns
2 table spoon ghee
Method:
1.Dry roast almonds in a skillet till it leaves out nice aroma,take care not to burn.Allow it to cool completely.
2.Measure 1 cup of sugar in the same cup you measured almonds,powder sugar and roasted almonds finely.Add the cardamoms and blend again to a very fine powder.

3.Heat a wide skillet,add 2 table spoons of ghee,after one minute,add the almond sugar powder and stir continuously without taking your hand.In this step the sugar will start releasing water and that should give enough moisture to cook almonds.If in case mixture is really dry add little milk and stir.Don't go overboard on milk,the consistency should be something like thick sauce.

4.Once the mixture leaves the wall of skillet remove from heat immedietly and transfer to another bowl.Once warm,transfer to a wide plate,spread using rolling pin and cut in to desired shapes.
 5.You can make almond laddo using the uneven edges.

Notes:
1.If preferred blanch and peel the almonds for a light coloured katli
2.You can spread the mixture very thin and use a cookie cutter to make different shapes
3.You can use water instead of milk to increase the shelf life
4.Katlis are dark in color as I did not peel the almonds,but the texture is as soft as normal katlis