Assorted Fruit Almond Fudge/ Badam Katli

Wishing a very happy Diwali to all celebrating! May this festive season bring in a colorful, sweet and fruitful year ahead! Almond Fudge/ Badam Katli designed like real assorted fruits is sure to be a showstopper. This decadent has a delicious taste and texture anyone will adore.

This box of Fruit shaped Almond Fudge is delicious flavored, rich, versatile and cute like the Marzipan fruits made with Almond paste. I'm sure it can provide a little inspo for your own😄. Perfect to use as a homemade sweet gift box or make for your upcoming party as it's ideal for any special occasion. 

Shape it or not it's simple to make in just a jiffy with 3 main ingredients being almond flour, sugar and clarified butter/ ghee. This treat is a versatile keto and vegan friendly when replacing the sugar with stevia and ghee with vegan ghee. This will be a treat for the sweet toothed to indulge on your diet day as well.

Incorporated turmeric powder to the sugar syrup for added natural yellow color, which is completely optional. As the syrup boils the turmeric aroma dissipates allowing the Kewra essence to dominate. My family dislikes cardamom flavor so I gladly skipped it.

I prepared these sweet fruits in 2 batches, the 1st being the slightly bigger fruit treats with the mentioned measure. Later, went with the bite sized ones on the 2nd batch and created 10 nos. Working quickly with the fudge can be challenging (check notes); I almost gave up as it didn't hold the shape I desired. But as the temperature lowered it worked like magic and the shapes were made in less than 5 mins. No special tools is required for this except for a pastry or butter knife to make the lines for the persimmons. I'm sure you can guess the rest of the fruits right. I took extra time to color with some organic and natural food color. The 3 main colors used are turmeric (yellow), beetroot powder (red) and matcha powder (green). I boiled the turmeric with 2 tbsp of water for the raw aroma to dissipate. Cloves act as the tiny edible stems to complete the fruits. Made some edible hay for the decor with caramel strings/sticks.

If you chose not to shape the fudge, go with this quick yet elegant individual wrap up with parchment paper and ties. Cut the paper to an approximate measure of  6"X6" and place couple of saffron strands in the center and gently place 2 tbsp of warm fudge (highly recommend) to hold shape while warm as the melted ghee coats the paper from sticking as well. Fold on top to tie so the saffron can be visible. Warm before you serve to indulge!

Let's hop on to the recipe without any further delay.

PREP TIME

0 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

Category:Sweet, dessert

Cuisine: Indian
Level:Easy

Yields:10 bite size pieces

 

Nutrition Facts
Servings 10.0
Amount Per Serving
calories 107
% Daily Value *
Total Fat 1 g	1 %
Saturated Fat 0 g	2 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 0 mg	0 %
Potassium 14 mg	0 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 0 g	1 %
Sugars 14 g
Protein 2 g	3 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	0 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

1. Almond flour (unbleached/ organic)- 1 cup
2. Cane Sugar (granulated/ unbleached/ organic) - 3/4 cup
3. Clarified butter/ ghee (homemade) - 3 tsps + 1 tsp
4. Water - 1/3 cup or as required
5. Turmeric powder - 1/8 tsp (optional)
6. Kewra essence or almond essence - 1-2 drops (optional)
7. Edible color - used yellow, green, red 
8. Edible Silver flakes - few (optional)
9. Cloves to decorate (10 nos)
10. Milk* - 1 tbsp -(optional)

DIRECTIONS

1. Set all the ingredients ready according to the measures mentioned. In a large non-stick pan on medium heat, add the granulated sugar, turmeric (optional) and required water for the simple sugar syrup. Stir using a silicone spatula until the sugar dissolves completely.

2. Keep on low heat and continue stirring until the sugar syrup reaches the string consistency. To check, dip your spatula in the syrup to watch the final drop form a streakline as it drips. 

3. Now sprinkle the almond flour as you continue stirring to prevent any lumps. Use a sieve and a whisk works like magic. 

4. Continue stirring until all the flour is incorporated and cooks well. in about 5 mins you can add the essence and clarified butter/ ghee about 2 tsp. When you push your spatura through the fudge mixture, the fudge should stay intact and not be runny. 

5. When it's time to remove off the heat stir in another spoon of ghee and transfer to a bowl specifically so they don't cool quickly. 

6. Wait for a min or 2 for the fudge to come to the temperature you can handle to shape them up. Grease your clean palms with ghee and work as quickly as you can*.

7. Let it dry to paint with edible colors and dry again.

NOTES AND TIPS                                      

1. Incase the fudge starts to bristle as they cool before you could shape them, add a tbsp of hot milk to the fudge and mix well to soften the fudge.   
2. I layered my surface with parchment sheet and greased with ghee to shape the balls easily.

Let me know how you liked it? Do share your honest views or queries if any? I would love to hear from you 😌             

        

Chum Chum