My older son, Aryaan and I have always loved Kaju katli / Kaju Burfi . We, in Rajasthan call Kaju Burfi, Kaju Katli and I always find myself explaining everyone that when I say katli, I am referring to Burfi.
So, with every trip made to my hometown, Jodhpur, Kaju katli was one thing we had to eat very often… and then one trip coming back home, we carried few kgs of kaju katli with us to enjoy our favorite sweet for a few more days while getting over our home sickness [yupp, believe it or not, we all get home sick after returning from India]. One day my younger son, Kiyaan saw his elder brother munching on Kaju katli and thought of giving it a try…and that’s when I saw almost half a kg of kaju katli vanish like a bag of chips….LOLzzz
And that is when I decided that I need start making Kaju Katlis at home and I started. You can always search for the recipe on this website and trust me, its one of the easiest recipes and it might come out much better than a lot of stores you have tried them from. This recipe was so good that my boys prefer it to any kaju katli they have ever tasted …Lucky me!!!
So after, my experiment of making kaju katli perfectly and not to forget, Mr. Parveez preferring my kaju katli over the ones in India, I thought of taking the next step and make badaam katli.
The main difference I believe between katli and burfi is that katli being a little thinner adds a lot of mild flavor and crispness to the taste of sweet. The thin texture, believe it not makes enhances the flavor of the almonds and is easier for your taste buds to differentiate between the flavor of almond, milk powder and sugar. Easy to make, very flavorful and wins hearts!!!