How to Make Almond Katli at Home
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How to make almond katli at home

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Bread Malai Rolls

Ingredients :
 • 1/2 ltr + 1/2 spoon Milk
 • Approx 100 gm Paneer
 • 2 spoon + 3 tbs Sugar
 • Some finely chopped Dryfruits
 • 2-3 Cardamom Powder (Elaichi)
 • Saffron Strands, soaked in Milk
 • 3-4 Bread Slices

Method : 
 • Heat the pan to make Rabdi
 • Add 1/2 ltr Milk
 • Let the milk boil on medium heat
 • Further take a mixing bowl to make stuffing
 • Take approx 100 gm Paneer
 • Add 1/2 spoon Milk (to soften the paneer)
 • Mash with the help of spoon
 • Add 2 spoon Sugar (or as per taste)
 • Add some finely chopped Dryfruits
 • Mix it well and keep aside
 • Further check milk and add 3 tbs Sugar in it
 • Add 2-3 Cardamom Powder (Elaichi)
 • Add Saffron Strands, soaked in Milk
 • Boil rabdi another 10 min or until it turns thicker
 • Transfer rabdi in a bowl and
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Recipe credit: Sohan Sharma kitchen king (YouTube)
 • 1/2 cup almonds/ Badam
 • 1/4 cup ghee
 • 1 tbsp wheat flour/ atta
 • 1/2 cup milk
 • 1/4 cup sugar
 • 1 tsp Saffron soaked in hot water
 • 1/4 tsp Elaichi powder
 • Sliced pistachios for garnish

- Soak almonds in hot water for 3 hours. Peal the skin and coarse grind without adding any water.
 • - In a heavy bottom pan add ghee. Once the ghee melts add atta.
 • - Cook over medium heat for about a minute and add the ground almonds paste.
 • - Cook over medium low heat stirring continuously until the colour changes to golden brown.
 • - Add milk little at a time and keeping cooking until the mixture thickens and ghee oozes out.
 • - Add sugar, saffron water and elaichi powder. Mix well and cook for 2 more minutes over medium heat.
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Garam Garam Badam ka Halwa 😍 #youtubeshorts #shorts #food #trending #viral
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Kaju Katli, a traditional Indian dessert that uses cashew flour and ghee to make a soft, tasty fudge like treat. With a long shelf life, you can enjoy kaju katli for quite a while, at least if you and your family don’t devour it first! Chances are good, once you make it, you will need to make a new batch soon after!
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Ingredients:

Makhanas : 3 Cups

Almonds: 2/3 cups

Cashews :2/3 cups

Coconut grated : 1/3 Cup

Dates : 10- 15 nos (Depends on size and your sweetness required) 

Instructions:

Dry roast the makhas, almonds & cashews and coconut separately

Add the Roasted ingredients and deseeded dates in batches to a food processor.

Shred them in batches to coarse powder.

Roll them into balls and Enjoy
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Recipe credit: Sohan Sharma kitchen king (YouTube)
 • 1/2 cup almonds/ Badam
 • 1/4 cup ghee
 • 1 tbsp wheat flour/ atta
 • 1/2 cup milk
 • 1/4 cup sugar
 • 1 tsp Saffron soaked in hot water
 • 1/4 tsp Elaichi powder
 • Sliced pistachios for garnish

- Soak almonds in hot water for 3 hours. Peal the skin and coarse grind without adding any water.
 • - In a heavy bottom pan add ghee. Once the ghee melts add atta.
 • - Cook over medium heat for about a minute and add the ground almonds paste.
 • - Cook over medium low heat stirring continuously until the colour changes to golden brown.
 • - Add milk little at a time and keeping cooking until the mixture thickens and ghee oozes out.
 • - Add sugar, saffron water and elaichi powder. Mix well and cook for 2 more minutes over medium heat.
 •