5 from 18 votes
Badam Katli (with Almond Flour)
Badam Katli is a smooth almond-flavoured Indian sweet made by cooking almond flour with sugar syrup, rose water, cardamom, and saffron. Once cooked to the right consistency, the mixture is rolled out and cut into thin diamond-shaped pieces. The recipe relies on careful heat control and constant stirring to produce a soft, cohesive dough that sets firm but tender. Edible silver leaves are optional for decoration, adding a traditional touch to this delicate dessert.
Prep Time
5 mins
Cook Time
5 mins
Cooling Time
20 mins
Total Time
30 mins
Servings:
13
pieces
Calories:
82 kcal
Course:
Dessert
Cuisine:
Indian
Ingredients
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon rose water
- 1/4 teaspoon cardamom powder aka Elaichi
- 1 pinch saffron aka Kesar
- 1 cup almond flour
- 1 teaspoon ghee
- edible silver leaves optional
Instructions
- Place parchment paper on a large baking tray or cutting board and apply ghee lightly with your fingers. Prepare another piece of parchment paper of the same size. Set aside.
- On medium heat, combine sugar, water, and cardamom powder in a heavy bottom pan. Allow the sugar to dissolve and the mixture to come to a boil while stirring.
- When the mixture begins to boil, stir in the almond flour and rose water. Reduce the heat to low and stir everything together with a spatula to ensure there are no lumps.
- Continue to stir the mixture with a spatula over low heat. After about 5 minutes, the mixture begins to leave the sides of the pan. Mix in a teaspoon of ghee.
- Cook for 5 minutes more on low heat, stirring constantly. Now you must determine whether the mixture is ready to make barfi. Make a non-sticky ball with a small amount of the mixture in your hands. If not, cook the mixture for another 2-3 minutes. This test is crucial because if the dough mixture isn't ready, the katli won't set properly and will have a bite to it.
- Turn off the heat and transfer the dough to the prepared parchment paper with ghee. Allow it to cool for a few minutes before greasing your hands with ghee and kneading the dough for 1-2 minutes. Then, using your palms, flatten it.
- Cover with another piece of parchment paper. Roll the dough between two sheets of parchment paper to a thickness of about 1/2 to 3/4 centimeter.
- Remove the top parchment paper and sprinkle saffron strands on top of the flattened dough. Replace the parchment paper and lightly roll the dough to incorporate the saffron.
- This is optional - garnish with chandi ka vark (edible silver leaves) on top if desired. Cut the barfi into pieces with a sharp knife or a pizza cutter. You can cut diamonds or squares.
- Allow the badam katli to cool completely for about an hour. Then simply pick a piece, bite into it and enjoy. This Badam Katli can be stored in the refrigerator for up to a week.
Cup of Yum
Notes
- Use finely ground almond flour instead of almond meal for a smoother texture.
- Cook the mixture to testable consistency by forming a non-sticky ball; adjust cooking time accordingly.
- Roll out the dough while still warm to avoid cracks—cool dough is brittle.
- Prefer a non-stick pan to prevent sticking and uneven cooking.
Nutrition Information
Calories
82kcal
(4%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.01g
(0%)
Monounsaturated Fat
0.1g
(1%)
Cholesterol
1mg
(0%)
Sodium
0.3mg
(0%)
Potassium
1mg
(0%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
0.02IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
18mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 13 pieces
Amount Per Serving
Calories 82
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 0.3mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 0.02IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.