Anjir Badam (Fig and Almond) Katli

This is my version of a popular Indian dessert. The original has whole almonds that you soak and grind. I don't always plan ahead, so I decided to start with almond flour. Also, I like contrasting textures and flavors, so I added figs and saffron. It's a fairly straightforward recipe- the only caution I have is that if you don't cook it long enough, it will not solidify when it sets.

Ingredients

1/2 cup confectioner's sugar

1/2 cup milk

1 cup almond flour (also called almond meal)

1/2 tsp ground cardamom

10 strands saffron

pinch of salt

6 dried figs, cut into small pieces (I use black mission figs)

2 tbsp ghee

Directions

1.  In a large mixing bowl, mix everything together except the ghee. The consistency will be paste-like.

2.  Heat the ghee on medium in a large nonstick pan.  Once the ghee melts, add the almond mix.  Stir continuously for 10-12 mins, until it forms a shiny, soft dough. You will know it is done when it becomes harder to stir, there is a glossy sheen on the surface, and the color is a toasty brown.

3. Remove from the heat. Place the dough on a Silpat or tray lined with parchment paper. Use a spatula or spoon to press the dough into a 1/4-inch thick rectangle (the dimensions of the rectangle don't matter, the thickness is more important).

4. Let the katli cool to room temperature, then transfer it to the fridge for 1 hour. This hardens it up enough to cut. Once the katli is firm enough to cut, use a pizza cutter or sharp knife to cut into pieces. I usually cut 1-inch squares or diamonds.

5. Store in an airtight container in the fridge until ready to serve.  Serve at room temperature.