Badam Katli

Badam Katli is a very delicious, rich, and melt-in-your-mouth sweet recipe. It is made with very few ingredients, almonds, sugar, ghee, and saffron. Badam katli can be made in a jiffy with store bought almond flour. 

Diwali is going on and I have been making so many snacks and sweet recipes. It feels so satisfying when I try to make all these goodies to keep up with our tradition. 

Looking for a last minute sweet dish to impress your brother this Bhai Dooj? 

I am sure you will love this easy badam katli recipe which will be ready in under 20 minutes. It tastes so much better when you make it fresh at home than the store bought, pricey katli. Isn’t it amazing? 

Almond flour is easily available in stores so it’s very easy to make almond katli at home. Make a sugar syrup, add some almond flour, ghee, and cook it. Once the mixture thickens, make a dough, roll it, decorate it with some edible silver leaf, and cut into diamonds. 

Sounds easy right? 

What Is Katli? 

Katli is an Indian dessert similar to burfi. It is a fudge made with sugar syrup and nuts powder. 

The word Katli means slice and it is much thinner than fudge or a burfi.

Katli is typically cut into thin diamonds. Burfi and fudge are cut into thick squares. 

What Is The Decorated Silver Coating On Katli? 

If you go to any sweet (mithai) store, many sweets will be decorated with a silver coating on it which is an edible silver leaf. It is also called Chandi Ka Vark as well. Vark is a fine filigree foil sheet of pure silver or gold. It is a flavorless sheet used to decorate sweet dishes to make them more appealing. 

Vark is applied on the top of any sweet while it is warm or hot. It is completely optional to use vark in this recipe. 

Usually, I don’t use any vark while making any homemade sweets. This is my first time using it on my badam katli as my son was saying it will be no fun if I do not decorate with it 🙂 

Ingredients

• Almond flour
• Sugar
• Saffron
• Chandi ka vark
• Ghee

Step By Step Badam Katli Recipe

Line a baking tray or silicone baking mat with parchment paper. 

In a pan, add ¼ cup water, sugar, and saffron strands. Let it sit for 1-2 minute so the saffron color will release in the water. 

Boil the mixture on medium heat. It will take about 4-5 minutes. 

Next, on low heat let the mixture cook further into a 1 string consistency sugar syrup for about 4-6 minutes.

*Note: To check sugar syrup consistency, dip a wooden spatula in the syrup and lift it out. Allow cooling for a few seconds and then touch the syrup with a forefinger. Touch your thumb and forefinger together and pull apart gently. If a single thread is formed, then it means 1 string consistency is ready. Keep boiling the syrup gently till you reach the consistency. Stages progress fairly quickly after a point, so check it frequently and do not overcook the syrup. 

Combine almond flour in the sugar syrup, increase the heat to medium low, and cook the mixture for about 3-4 minutes. Use a spatula to break the small lumps in the flour. 

Next, add ghee, mix it very well, and cook it further for 2-3 minutes until the mixture leaves the sides of the pan and comes together or thickens. 

Transfer the mixture to a lined parchment paper. Let it cool for 30 seconds to 1 minute or until easy to handle. 

Knead the dough into a smooth ball. Place another parchment paper on the top and roll out the dough with a rolling pin into ⅛ or ¼ inch thickness.

Gently apply 2-3 sheets of chandi ka vark at this point (if using) when the katli mixture is still warm. 

Once the mixture cools down, cut the katli into 1 ½ inch diamond shape with a sharp knife. 

Slowly separate each katli and serve. 

Tips For Making Badam Katli

• Do not overcook the sugar syrup or else the katli will become hard. 
• If you are not sure about the 1 string consistency, make sure to boil the sugar and water, then lower the temperature, and cook the syrup further – not more than for 4-5 minutes or until the sugar syrup thickens a little. Next, once you cook the almond flour, it shouldn’t feel sticky and you could form a smooth ball. Cook the mixture further until then to make a perfect katli.  
• Depending on the thickness/type of the pan, quantity, and temperature setting the amount of time for perfect katli will change.

Variations

• You can completely skip adding ghee while making the katli or use coconut oil instead. 
• Skip adding saffron while making badam katli and use cardamom powder if you like. You can completely omit adding the saffron. 
• Soak raw almonds in some warm water for 2 hours, peel them, pat dry them, and grind them into a powder if almond flour is not readily available near you. 

How To Store Badam Katli?

You can leave Badam katlis in an airtight container on the countertop for 5-6 days.

Store them into the refrigerator in an airtight container for 10-12 days. Take the required portion out, let them come to normal temperature, and enjoy! 

Diwali Snacks Recipes

• Chakli
• Roasted Poha Chivda
• Namak Para
• Beetroot Coconut Burfi
• Dates And Apricot Dry Fruit Roll
• Besan Ladoo
• Karanji
• Gajar Halwa Burfi

DID YOU LIKE THIS RECIPE? 

If you’ve tried the Badam Katli recipe then don’t forget to rate it. 

I will love to hear from you! 

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