Badam Katli is tender, melts in the mouth, and is delicious with a fudge-like texture and flavored with saffron and cardamom. This Indian sweet is perfect for any festive occasion, and it comes together in under 20 minutes!
This recipe is amazingly easy and quick, with only a handful of ingredients. Kesar Badam Katli is made with store-bought almond flour, making it a fuss-free yet delightful addition to festive sweet recipes.
About Badam Katli
Like this Kaju Katli / Cashew Fudge, Badam Katli is a traditional, simple, and super delicious Indian sweet. For Indians, festivals and celebrations are incomplete without sweets. And this almond flour fudge can be a simple addition to your sweet recipe list!
You can also gift pack these Katlis and give them to your family and friends for Diwali!
I have used store-bought almond flour for this recipe, making it easy and quick. Badam Katli is made with only three core ingredients: almond flour, sugar, and ghee.
Then, flavoring agents like ground cardamom, saffron, and rose water can enhance the flavors. However, these are entirely optional; you can use either one to suit your taste preference.
Additionally, to make the vegan Badam Katli, you can substitute the ghee with vegan butter or omit it altogether.
Why You Will Love This Sweet
- This recipe is amazingly easy and quick, made with almond flour.
- It requires only a handful of ingredients.
- Badam Katli is tender and delicious with a fudge-like and melt-in-the-mouth texture.
- This Indian sweet is an excellent addition to festive recipes.
- Make the Kesar Badam Katli vegan by omitting ghee or using vegan butter instead.
Ingredients
- Almond Flour: I have used store-bought (Costco) almond flour. You can use any other store-bought almond flour. Do not use almond meal as a substitute for almond flour. You can also make homemade almond flour, which is a lengthy process.
- Sugar: Use regular white granulated sugar for this recipe.
- Water: Measure it correctly to make the perfect sugar syrup.
- Ground Cardamom: It adds a pleasant flavor to the Kesar Badam Katli.
- Saffron: It adds flavor, fragrance, and a beautiful hue to these Katlis.
- Ghee: The recipe requires only a tablespoon of ghee, making the Katli smooth, soft, and more flavorful.
How To Make Badam Katli
- Heat a heavy-bottomed pan, add sugar, water, cardamom powder, and saffron, and stir until well combined.
- Allow the sugar to dissolve, and bring the mixture to a boil.
- Once the sugar mixture comes to a rapid boil and the sugar is dissolved, add the almond flour and reduce the heat to low.
- Stir everything well with a spatula, ensuring there are no lumps.
- Add ghee and mix well.
- Continue cooking, stirring continuously, for about five minutes.
- After about five minutes, the mixture will begin to leave the sides of the pan.
- Continue cooking for an additional 4-5 minutes; at this point, determine whether the mixture is ready.
- When the almond flour mixture begins to come together and forms a dough, perform a small test to check if it is ready.
- Take a small pinch of the dough and roll it between your fingers.
- The dough is not ready if it forms a ball but sticks to the finger. But it is ready if it forms a ball and does not stick to your finger.
- Transfer the dough onto one greased parchment paper and let it sit for 1-2 minutes.
- Grease your hands lightly and knead the dough into a smooth ball.
- Place another piece of parchment on the top of the dough and gently press it with your fingers to flatten it slightly.
- Then, roll the dough using a rolling pin into a disc.
- Grease a sharp knife and cut the dough into a diamond or square shape.
- After cutting, leave the dough as it is and let it air dry for at least 10 minutes.
- If you pick up the pieces immediately, they will still be soft and break easily.
- After 10-15 minutes, separate the Badam Katli pieces and enjoy!
Storing Suggestions
- Store the Badam Katli in an airtight container and refrigerate for up to two weeks.
- It stays tender and soft even after refrigeration; however, you can bring it to room temperature before serving.
Helpful Tips For Badam Katli
Almond Flour: Ensure to use the lump-free almond flour before adding it to the pan. Break the lumps by mixing them with a whisk or a fork. Do not use almond meal as a substitute for almond flour.
Non-Stick Pan: After mixing the almond flour with the sugar syrup, the mixture will become sticky. So, preferably use a non-stick pan or Kadai for easy mixing.
Sugar Syrup: Allow the sugar to dissolve completely in water, then bring the mixture to a rapid boil before adding the almond flour. This step is crucial, and do not rush it. Undissolved sugar crystals will make the Katli hard and unpleasant.
Cooking the Almond Flour Mixture: Cook the burfi mixture on low heat, stirring continuously, until it reaches the desired consistency. It will take about 8-10 minutes, and then the mixture will leave the sides of the pan and will begin to resemble a dough. To ensure the right consistency, take a pinch of the dough and roll it between your fingers. The dough is ready if it forms a smooth ball without sticking to your fingers.
Rolling the Dough: Roll the dough while it is still warm, which is crucial. Work faster after turning off the heat, and do not let the dough cool completely. Rolling the warm dough ensures the smooth and crack-free Katlis.
Parchment Paper: Using two pieces of parchment paper will make rolling easier. However, if you don’t have parchment paper, you can use any clean surface or a silicone mat. However, whichever surface you use, grease it with ghee.
Cutting The Badam Katli: Cut the dough into diamond or square shapes right after rolling it. However, after cutting, let it air dry for a few minutes to achieve the perfect texture. Then, lift the pieces and store them in an airtight container.
More Indian Sweets
Badam Katli (With Almond Flour) / Kesar Badam Katli
Ingredients
- ½ cup (100g) sugar
- ¼ cup (60ml) water
- ¼ teaspoon ground cardamom
- A pinch of saffron
- 1 cup (105g) almond flour
- 1 tablespoon ghee
Instructions
- Prepare two parchment paper sheets and lightly grease them with ghee. Set aside.
- Heat a heavy-bottomed pan, add sugar, water, cardamom powder, and saffron and stir well. Allow the sugar to dissolve, and bring the mixture to a boil.
- Once the sugar mixture comes to a rapid boil, add almond flour and turn the heat on low. Stir everything well with a spatula and ensure there are no lumps.
- Add ghee, mix well, and continue cooking, stirring continuously, for about five minutes. After about five minutes, the mixture will begin to leave the sides of the pan.
- Continue cooking for another 4-5 minutes; at this point, you must determine whether the mixture is ready.
- When the almond flour mixture begins to come together, do a small test to check if it is ready. Take a small pinch of the dough and roll it between your fingers. The dough is not ready if it forms a ball but sticks to the finger. But it is done if it forms a ball and does not stick to your finger.
- Transfer the dough onto one greased parchment paper and let it sit for 1-2 minutes. Grease your hands lightly and knead the dough into a smooth ball.
- Place another piece of parchment on the top of the dough and gently press it with your fingers to flatten it slightly. Then, roll the dough using a rolling pin into a disc.
- Grease a sharp knife and cut the dough into a diamond or square shape. After cutting, leave the dough as it is and let it air dry for at least 10 minutes. If you pick up the pieces immediately, they will still be soft and break easily.
- After 10-15 minutes, separate the Badam Katli pieces and enjoy!
Storing Suggestions
- Store the Badam Katli in an airtight container and refrigerate for up to two weeks.
- It stays tender and soft even after refrigeration; however, you can bring it to room temperature before serving.
Notes
- Almond Flour: Ensure to use the lump-free almond flour before adding it to the pan. Break the lumps by mixing the flour with a whisk or a fork, and then use it for the recipe. Do not use almond meal instead of almond flour.
- Non-Stick Pan: After mixing almond flour with the sugar syrup, the mixture will become sticky. So, preferably use a non-stick pan or Kadai for easy mixing.
- Sugar Syrup: Allow the sugar to dissolve completely in water and bring the mixture to a rapid boil before adding almond flour. This step is crucial, and do not rush it. Undissolved sugar crystals will make the Katli hard and unpleasant.
- Cooking The Almond Flour Mixture: Cook the burfi mixture on low heat, stirring continuously, to the right consistency. It will take about 8-10 minutes, and then the mixture will leave the sides of the pan and will become like a dough. To ensure the right consistency, take a pinch of the dough and roll between your fingers. The dough is ready if it forms a smooth ball without sticking to your fingers.
- Rolling The Dough: Roll the dough when it is still warm, which is very important. So work faster after turning off the heat, and do not let the dough cool down completely. Rolling the warm dough ensures the smooth and crack-free Katlis.
- Parchment Paper: Two pieces of parchment paper will make the rolling easy. But, if you do not have parchment paper, you can use any clean surface or silicone mat. However, whichever surface you use, grease it with ghee.
- Cutting The Badam Katli: Cut the dough into diamond or square shapes right after rolling it. But after cutting, let it air dry for a few minutes for the perfect texture. Then, lift the pieces and store them in an airtight container.
Nutrition (Approximate Values)
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