Vegan Badam Katli (Almond Barfi)

Cook the recipe

Method

1. 1

   Set a heavy-bottomed pot over medium heat and add 1¼ cups sugar, ½ cup water and 1 tsp rose water, if using. Stir just until the sugar dissolves and the syrup turns clear.

2. 2

   Add ½ tsp saffron and 1 tsp ground cardamom. Bring the syrup to a boil, then lower the heat and simmer for about 5 minutes, stirring often, until it looks slightly thickened.

3. 3

   Check for one-string consistency by lifting a little syrup from the pot and letting it cool for a moment. Press it between your thumb and forefinger; it should form a single thin thread.

4. 4

   Add 2 cups blanched almond flour and 1 tsp cornstarch all at once. Stir firmly for 2 to 3 minutes until the mixture turns thick and starts to leave the sides of the pot.

5. 5

   Stir in 1 tsp pure vanilla extract and 1 tbsp avocado oil. Keep mixing until the mixture gathers into a soft dough and pulls cleanly from the bottom of the pot.

6. 6

   Transfer the hot dough to a lightly oiled surface. When it is cool enough to handle, oil your hands and knead it briefly until smooth and pliable.

7. 7

   Roll the dough between two sheets of parchment into a square about 1/4 inch thick. Let it cool for about 30 minutes, until set.

8. 8

   Cut into diamonds or small squares with a sharp knife or pizza cutter. Lift the pieces carefully and let them finish cooling before serving.