No Added Sugar Badam Katli In Instant Pot

If you want a stress-free and guilt-free mithai, then this Sugar-Free Badam Katli made in the Instant Pot is for you. Using almond flour, this easy Badam Katli can be ready within minutes because you do not need to spend ages making a sugar syrup. This low-carb Indian sweet has no added sugar, no honey, agave or jaggery.

INSTANT POT SUGAR-FREE BADAM KATLI/BARFI

Badam Katli translates as Almond Thins. Badam Katli is a variation of the traditional Kaju Katli. Kaju Katli is made from cashew powder. The distinctive flavours have a similar resemblance to marzipan. It is also possible to make Peanut Katli from peanut powder. This is a cheaper alternative but equally as delicious.

The gorgeous design of these almond slices alongside their fudge-like texture make for a truly spectacular treat. We have made these katli using stevia for true no-added-sugar badam katli.

In traditional katli, you first have to prepare a sugar syrup but in this version, you can simply cook the stevia and water in the instant pot or electric pressure cooker and subsequently add the almond flavour. We also love our Instant pot Kaju Katli with regular sugar now and then.

PLUS POINTS OF THESE SUGAR-FREE BADAM KATLI ARE

✅Gluten-free

✅No honey, jaggery or agave nectar and free from refined sugar

✅Suitable for diabetics or following a low-carb diet

✅No need to worry about making perfect sugar syrup, quick and ready in under 15 minutes

✅Ideal as an edible gift

✅Keeps well for up to 2 weeks

SUGAR FREE BADAM KATLI

For different personal reasons, people may want to eat Indian sweets with no added sugar. Maybe someone in the family has a health condition or you’re trying to watch your diet.

Sometimes, you just crave a sweet treat mid-week and want to it enjoy guilt-free!

Many recipes out there will claim to be sugar-free but they are still made with either jaggery, or other sweet ingredients such as honey or agave. These recipes are not truly sugar-free as these ingredients still contain sugar and so are not really any “healthier” than the sugar alternative.

The above ingredients still raise sugar levels.

We use a 100% natural sweetener that is a blend of stevia and erythritol (natural nectar that is found in plants)

The taste of the sugar-free badam katli has a close resemblance to the traditional katli. The difference is a slight cooling aftertaste that comes from the sweetener.

Have a look our another delicious dessert Sugar-free Shrikhand with Saffron , No added Sugar Slow Roasted Mawa Peda and everyones favourite Diwali sweet Boondi, How to make Boondi Sugar-free

INGREDIENTS FOR SUGARFREE BADAM KATLI

● Almond flour – very finely ground almonds or almond meal. We have used shop-bought almond flour.

● Milk powder – we have used full-fat cream milk powder which is used for making Indian sweets such as Barfi and Gulab jamun. The milk powder helps to bind the almond flour especially as we are using natural sweetener rather than a sugar syrup which would be more sticky.

● Ghee – to lend smoothness

● Saffron and Cardamom Powder – for a touch of flavour and to make the katli luxurious

● Silver Varq – to decorate

HOW TO MAKE VEGAN BADAM KATLI

The addition of ghee and milk powder in this recipe means this sweet is not vegan. However, vegan substitutes make it very easy.

Use coconut oil or vegetable ghee to replace the desi ghee

Add corn starch or arrowroot powder instead of milk powder

Ensure that the silver vark/foil is vegan also.

You may like to see our Vegan Kesar Badam Katli

VARIATIONS OF BADAM KATLI

Omit saffron and cardamom powder to make plain badam katli.

A few drops of rose essence to make rose badam katli

Don’t want to make katli? You can make ladoo instead – instead of rolling out flat, roll into balls

Use cashew powder if you don’t want to use almonds.

You may also use ground peanut or pistachio for this recipe.

WHEN AND HOW TO SERVE BADAM/KAJU KATLI?

Ask any Indian, and they’ll tell you Badam/Kaju Katli is typically served on festivals such as Diwali, Holi, or Raksha Bandhan.

Ask me and I’ll tell you there is a place for this sugar-free badam katli at any time of the day. In the morning, afternoon, or something sweet after a spicy Indian meal.

When no one is watching, I’ll probably eat a few for breakfast too …

CAN YOU FREEZE KAJU/BADAM KATLI?

I DON’T HAVE AN INSTANT POT, CAN I MAKE IT IN A REGULAR PRESSURE COOKER OR STOVETOP?

Absolutely, you can. We have made our Badam Gulkand Katli on the stovetop successfully. Check out the post for all the tips and make it yourself.

Regular Pressure Cooker Badam/Kaju Katli

1. Add stevia/sugar in a pressure cooker along with water and stir well.

2. Close the lid, make sure the vent is secured.

3. Cook exactly for 4 whistles on medium heat.

4. Turn off the heat, and release the pressure manually.

5. Add almond/cashew powder, ghee and mix well and bring it everything together.

6. Remove the dough from the cooker on a greased plate or parchment paper and knead the dough to make it smooth (roughly 5-6 minutes)

7. Roll out the dough to your desired thickness, Katli should not be very thick like Barfi.

8. Cut into the desired shape, usually, katlis are cut into a diamond shape.

INSTANT POT BADAM KATLI TIPS

1. Stir the sweetener and water well before closing the Instant Pot Lid

2. Release the pressure immediately or else the syrup may loose consistency.

3. If the dough breaks add a tsp. of milk and mix well.

4. You can adjust the quantity of the recipe but still cook the sugar for 3 minutes in the Instant Pot

5. Use parchment or baking paper to roll out the katli to prevent sticking

6. If grinding the flour at home, do not grind for too long as you may end up making nut butter

EQUIPMENT/TOOLS NEEDED TO MAKE INSTANT POT BADAM KATLI

૧ – Instant pot or any other electric pressure cooker

૨ – Measuring cups/spoons or weighing scale

૩ – Spatula

૪ – Parchment paper

૫ – Rolling pin

૬ – Clean ruler (optional)

૭ – Pizza cutter or sharp knife

HOW TO MAKE SUGARFREE KAJU/BADAM KATLI IN INSTANT POT?

Follow these step-by-step instructions to make sugar-free katli in the Instant pot. For exact measurements in metrics and imperial in the recipe card below.

1. Mix almond flour with milk powder and keep the other ingredients ready.

2. Add stevia and water in the inner pot of the Instant pot, stir well.

3. Close the lid, set the valve in a sealing position.

4. Pressure cook HIGH for 3 minutes.

5. When done release the pressure manually.

6. Add ghee and almond flour, mix well until everything comes together.

7. Transfer the dough on a greased parchment paper, and knead until very smooth and silky.

8. Roll it out. Apply silver varq if using.

9. Cut into the desired shape.

10. Allow to cool before removing from the parchment.

IF YOU LIKE THIS RECIPE

1. Almond/Badam Halwa

2. Badam salted caramel Peda

3. Almond, Coconut and Pineapple Halwa

4. Almond Sukhadi

5. Mango, Badam Coconut Ladoo

6. Badam, Besan Ka Halwa

NO ADDED SUGAR BADAM KATLI IN INSTANT POT

Equipment

• Instant pot/stove/pan
• Flat chopping board
• Parchment paper
• Rolling Pin
• Sharp knife or pizza cutter

Ingredients

• 1 ¾ cup ground almond
• ⅓ cup stevia
• ¼ cup water
• 3 tbsp. milk powder
• 2 tbsp. ghee
• Pinch saffron threads
• Pinch cardamom powder

Instructions

• Combine almond flour with milk powder and keep the other ingredients ready.
• Add stevia and water in the inner pot of the Instant pot, stir well.
• Close the lid, set the valve in a sealing position.
• Pressure cook HIGH for 3 minutes.
• When done release the pressure manually.
• Add ghee and almond flour, mix well until everything comes together.
• Transfer the dough on a greased parchment paper, and knead until very smooth and silky.
• Roll it out. Apply silver varq if using.
• Cut into the desired shape.
• Allow to cool before removing from the parchment. Wait at least half an hour.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

NO ADDED SUGAR BADAM KATLI IN INSTANT POT

Equipment

• Instant pot/stove/pan
• Flat chopping board
• Parchment paper
• Rolling Pin
• Sharp knife or pizza cutter

Ingredients

• 1 ¾ cup ground almond
• ⅓ cup stevia
• ¼ cup water
• 3 tbsp. milk powder
• 2 tbsp. ghee
• Pinch saffron threads
• Pinch cardamom powder

Instructions

• Combine almond flour with milk powder and keep the other ingredients ready.
• Add stevia and water in the inner pot of the Instant pot, stir well.
• Close the lid, set the valve in a sealing position.
• Pressure cook HIGH for 3 minutes.
• When done release the pressure manually.
• Add ghee and almond flour, mix well until everything comes together.
• Transfer the dough on a greased parchment paper, and knead until very smooth and silky.
• Roll it out. Apply silver varq if using.
• Cut into the desired shape.
• Allow to cool before removing from the parchment. Wait at least half an hour.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

The most comforting Vegan Cauliflower and Coconut Korma can be made in the Instant Pot in minutes. The recipe is easy to follow and quick to make using easy-to-find ingredients is healthy and gluten-free. Instant Pot Cauliflower or Gobi Korma comprises of large cauliflower chunks braised in a finger-licking cashew and coconut sauce.

INSTANT POT CAULIFLOWER AND COCONUT KORMA

INSTANT POT VEGETABLES

You may think that cooking cauliflower or indeed other vegetables can cause the veggies to become mushy, but with some care, this is definitely not the case! We have successfully made many vegetable recipes in our Instant Pot.

This curry is made in the Instant Pot under low pressure for 0 minutes!! That is how quickly the cauliflower cooks,

My tips to make sure that your vegetables do not get mushy, hold their shape and retain texture are as follows:

⇨keep the vegetables in large chunks

⇨use the low-pressure function

⇨good quality vegetables require short cooking times. In England, produce is fresh and watery and we tend to only need to cook vegetables for 1 minute on low pressure or sometimes even 0 minutes!!

⇨do not add too much water

⇨quick release the steam

Some of our favourite Instant Pot curry recipes are:

Instant Pot Aloo Gobi

Instant Pot Aloo Matar

Instant Pot Palak Paneer

Instant Pot Vegan Brussels Sprouts Korma

Instant Pot Corn on the cob curry with coconut

INSTANT POT GOBI KORMA

Cauliflower florets are cooked in a creamy and coconut-based korma sauce. This korma is not too sweet and has just the right balance of mild spice and creaminess. The coconut milk gives a lovely flavour and a mild sweetness.

Korma originates from the Indian subcontinent, particularly from the Mughlai cuisine. Korma or qurma refers to the cooking technique of the dish in which vegetables and/or meat is cooked in a creamy gravy made with either yoghurt or cream.

This dish is:

✅Quick, easy and hearty

✅Vegan, plant-based, and gluten-free

✅ Instant pot-friendly

✅ Mild, creamy and oh-so-delicious

✅Great for parties and get-togethers

✅ Meal prep and prep ahead

INGREDIENTS FOR 30 MINUTES VEGAN CAULIFLOWER KORMA

exact measurements and method found in the recipe card below

◉ Cauliflower – although various colors of cauliflowers are available in the market, I prefer only white ones for Indian curry recipes.

Select the cauliflower which is fresh, white, firm, and without any blemishes, smaller cauliflowers are more flavourful.

Although in the UK cauliflower is available all year round, its peak season is spring and autumn/fall.

◉ Oil – we have used light olive oil. Vegetable, sunflower, or rapeseed oil works fine too.

◉ Onion – we have used white/brown onion but if you like use red.

◉ Ginger-garlic, green chillies

◉ Spices powders, also known as masalas in Hindi

Garam masala is a blend of roasted and ground various Indian spices. Many recipes ask to add at the end of cooking, as it works on an aromatic level, raising the whole nature of the dish.

Red chilli powder known as Lal Mirch powder, it is made up of grinding dried red chillies. Lal mirch powder provides heat and a bit of colour to the dish.

There are different grades of chilli powders available in the market. Most commonly used is Kashmiri Red Chilli powder which is mild but gives vibrant red colouring to the dish.

Turmeric powder is known as Haldi powder in Hindi, good for health and easily available in the market. Haldi adds bright yellow mustard colour and subtle earthy flavour to the dish. Not great for your french manicure though!! 😀

Ground coriander and cumin powder are known as Dhaniya Jeera Powder. This aromatic and warm powder is made of dried roasted coriander and cumin seeds that rarely overpower a dish. A must in your pantry if you love Indian Currys 🙂

◉ Curry powder is one of those spices that only non-Asians keep in their pantry. To your surprise, you won’t see curry masala powder in most Indian kitchens as instead, they use the right amount of various spices in different combinations which are added to the curry whilst preparing it.

Curry powder is easily available in the market, we have used our homemade Indian curry masala in this recipe.

◉ Tomatoes, they add just the right amount of acidity, sweetness and colour. Use fresh or canned. We use pureed canned tomatoes.

◉ Coconut milk, I am using full-fat canned coconut milk.

◉ Raw cashews – are rich and creamy and add body to make the sauce thicker

◉ Fresh cilantro/coriander to garnish

INDIAN CAULIFLOWER CURRY VARIATIONS

This Indian vegan cauliflower masala is very flexible, so I encourage you to use a guide. Here are some ideas to change it up. Keep in mind that cooking times can change.

Use different vegetables. If you want to bulk up this curry or simply want to add more vegetables for a hearty fall/autumn dish, why don’t you add either of these:

Butternut squash, Green Peas, Spinach, Carrots, Sweet potato, Broccoli, peppers, or kale?

Add boiled Chickpeas, tofu, paneer, edamame, or red lentils for texture and flavours.

Make it creamy. Stir in double/heavy cream at the end if not vegan or controlling calories or allergic to nuts and coconut milk.

HOW TO MAKE CURRIES QUICKLY?

Often, people shy away from making curries because of the long list of ingredients and complicated cooking methods. But this really does not have to be the case!

Simple preparation is key and can really speed up the cooking process!

For this curry, in particular, have the cauliflower cut first and draining whilst you prepare the other ingredients.

To make the base for the curry, have all of your ingredients measured and ready – you can prepare the onion, garlic mixture first and as it is cooking (this will take around 5 mins), you have time to prepare the crushed tomatoes.

Whilst the curry is cooking in the Instant Pot, you can then be preparing the cashew nuts.

WHAT TO SERVE WITH CAULIFLOWER CURRY?

STORAGE

HOW CAN I MAKE CAULIFLOWER KORMA SOUP?

EQUIPMENT/TOOLS NEEDED

HOW TO MAKE CAULIFLOWER KORMA IN THE INSTANT POT

HOW TO MAKE CAULIFLOWER CURRY  ON STOVETOP?

If you prefer, you can easily and as effectively make this curry on the stovetop too.

1. Sauté the onion, ginger, garlic in a heated pan with oil for 5-7 minutes or until it turns light brown.

2. Add chopped/pureed/crushed tomatoes and cook further until the tomato’s raw smells go away.

3. Then add spices and salt, mix well and cook for a minute.

4. Add cauliflower florets, mix well and add 1/4 cup water, cover the pan with a lid and cook for 2-3 minutes.

5. Pour cashew and coconut milk, mix well and further cook until cauliflower is done but not mushy.

6. Turn off the heat, add garam masala and mix.

7. Garnish it with freshly chopped cilantro and serve hot.

IF YOU LIKE THIS RECIPE

1. Vegan cauliflower mash

2. Tandoori cauliflower and chickpea taco

3. Loaded cauliflower mash cheese balls

4. Mauritian gateaux piment curry

5. Gujarati style potato curry – bateta nu saak

Instant Pot Vegan Cauliflower Korma

Ingredients

• 1 small head cauliflower 500-600g
• ½ cup raw cashews - 70g soak in warm water for 15 minutes
• 400 ml unsweetened coconut milk 13.5 ounces
• 3 tbsp. oil
• 1 medium onion finely chopped
• 2 tbsp. ginger-garlic minced
• 1 small green chili minced optional
• ½ can chop or diced tomatoes- 200g
• 1 tsp. curry powder
• 1 tsp. red chilli powder
• ½ tsp. turmeric powder
• 2 tsp. ground cumin and coriander
• 1 tsp. garam masala
• Salt to taste
• Cilantro/Coriander to garnish

Instructions

• Cut the cauliflower into bite-size florets and thoroughly wash it under running water.
• Leave it aside for 10-15 minutes to drain the excess water.
• Select saute mode on the Instant pot panel.
• Heat oil in the inner pot, add onion, ginger garlic, and chilli.
• Fry this mixture until light brown.
• Add crushed tomatoes and keep cooking the mixture further.
• Once the raw smell of tomatoes goes away, add all the spices powders and salt.
• After a minute or so add drained cauliflower florets and mix well.
• Cancel the saute mode, cover the pot with the lid.
• Select LOW PRESSURE for 0 minutes.
• Meanwhile, in a high-speed blender blend cashew with little water and make a fine puree. Leave it aside.
• Once done, release the pressure straight away.
• Now add cashew puree and coconut milk, mix.
• Saute for 1 minute.
• Sprinkle freshly chopped cilantro and serve hot.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.