Badam Katli


Easy to make

Indian Sweet


Main Ingredients


Rose Water


Cardamom Powder

Almond Flour


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Cover with another piece of parchment paper. Roll the dough between two sheets of parchment paper to a thickness of about ½ to ¾ centimeter.

Step 8

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.

Step 9

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.

Step 10

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.

 And it's ready!

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