Almond Pista Roll | Apple Badam Katli Video Recipe

Dear All,
My blog baby turned one, honestly I forgot the exact date but I am sure it’s before mid of June. My hearty thanks to all my friends, subscribers and readers for all the support you have given me throughout my blogging journey. Without your support, comments and feedback it would not have been possible for me to cross a year successfully. Here is the famous Indian dessert Almond Pista roll (Just replace Cashew here for Kaju Katli and check my recent detailed Kaju Apple recipe HERE) recipe to celebrate this wonderful day 🙂

Old Post Updated with Pictures and Video Tutorial

Ingredients for Almond Katli

Powdered Badam/Almond (Replace with Cashewnuts for Kaju Katli) – 1 Cup (Recipe Follows)
Sugar – 1/2 Cup
Water – 3 Tbsp
Rose Essence or Almond Extract – Few drops (Optional)

Ingredients for Pistachios Katli

Powdered Pistachios – 3/4th Cup (you can add any other powdered nuts to it like peanut, cashews or walnut)
Sugar – 1/2 Cup
Water – 3 Tbsp
Rose Essence or Pistachios Flavor – Few Drops (Optional)

How to Blanch and Powder Almonds

• Soak almonds in well boiled water for 2 mins Pic 1.
• After that blanch/peel the skin and pat dry for at least 30 minutes.
• For quick process spread in baking sheet and put it in oven under 200 F for few minutes or u can dry over well heated dosa pan or kadai for few minutes to get rid of moisture (Pic 2) but don’t over heat, oil comes out of almonds in that case.
• You can blanch and dry the nuts a day ahead.
• When u feel the almonds are dry enough, powder it with a tbsp of sugar/corn starch using blender Pic 3.
• Don’t blend when the almonds are hot, allow to cool completely before grinding.
• Sieve it (Pic 4) and powder the leftover/strained coarse almonds again.
• If using store bought almond meal/powder skip the above process and move on to next step.

How to make Almond and Pista Roll

• Keep all the ingredients ready (Pic 1)
• In medium heat stir sugar and water till you get one string consistency Pic 2 (sorry for unclear pic).
• It may take 3-5 mins approximately after syrup starts boiling.
• Add the almond meal to the sugar syrup and stir frequently.
• At one stage you may feel hard to stir, now reduce the heat to low and keep stirring till it leaves the sides of the pan Pic 3.

• It sticks at the beginning and when cooled down, it should roll without sticking to your hands, that is the right consistency Pic 4.
• Remove the shells and powder pista to fine powder using food processor/blender Pic 5.
• Same way make the Pista katli or dough as well.
• If taking other powdered nuts make sure everything measures 3/4th cup.
• Allow to cool completely, now make desired shapes.
• I made Almond/Pista Rolls and apple katli from almond dough.

How to make Almond Pista Roll

• Knead a bit when the almond dough is warm.
• Roll it using wax/parchment paper, even marble platform works well.
• Trim it to rectangular shape Pic 6.
• Now take the Pista dough and make a cylindrical/hollow shape to fit in the rectangle almond dough Pic 6.
• Keep the rolled pista inside the almond and roll tightly to get a good shape Pic 6.
• Now trim both edges and slice even length Almond Pista Rolls 🙂 Pic 7

How to make Apple Katli

• Same take the lemon sized balls and using your 2 palms make it hollow.
• Give a thumb impression at center and again roll with palms to get good apple shape Pic 8.
• Now insert lengthy cloves at center, if need give extra color like this.
• Add a tbsp of sugar and 1/2 tbsp water, microwave it for fraction of seconds and add food color.
• I used green gel food color.
• Use wooden stick or toothpick to make impression all over the sides Pic 8.
• This sugar paste over katli will set quickly in another 3-5 minutes.

• If the sugars paste to be applied forms crystal again microwave for fraction of seconds with few more drops of water.
• Decorate all the katli likewise and serve at room temperature.

Notes:

1. While rolling the almond/pista dough leaves oil when intact with warmness in your palm, so use parchment paper or grease your palms with ghee.
2. I mentioned Ghee but I haven’t used throughout the process, its optional u may need when the dough sticks.
3. Leave undisturbed at room temperature for the oil to dry out soon.
4. If the dough gets harden apply few drops of milk and roll it.
5. If the dough has more moisture sprinkle milk powder or you can reheat and bring to consistency.
6. Don’t over work they leave excess of its natural oil.
7. Instead of making sugar syrup for pista dough you can just powder and mix sugar or jaggery to it, when you slightly warm they form a dough.

Recipe Card

Video Tutorial