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Photo of Badam Katli by Shobha Keshwani at BetterButter

Badam Katli

Shobha Keshwani
0 minutes
Prep Time
30 minutes
Cook Time
15 People
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Medium
  • Diwali
  • Indian
  • Sauteeing
  • Dessert

Ingredients Serving: 15

  1. almond powder - 2 cups
  2. sugar - 1 cup
  3. water - 1 cup
  4. Milk - 1 tbsp
  5. Rose water - 1 tbsp
  6. ghee . clarified butter - 1+1 tsps.
  7. cardamom powder - 1/4 tsp
  8. Silver warq to garnish


  1. Add the sugar and one cup of water in pan. Bring to a boil
  2. Add one tbsp of milk to remove the impurities of sugar. You will see the dirt / froth collecting on top, remove it with a spoon
  3. When it comes to 2 string consistency and reduced to half, add the cardamom powder, almond powder and the rose water. Keep stirring to avoid lumps.
  4. Continue to stir until the mixture becomes thick and starts to leave the sides. You can spoon in a little ghee at this level.
  5. When the mixture thickens into a lump switch off the gas and allow it to cool.
  6. Remove it in flat vessel or a plate. Now you will find the consistency is thicker and you can knead it to give a smooth texture.
  7. Take a sheet of butter paper and grease it with ghee. Place the lump on the paper and roll with a greased rolling pin to the desired thickness.
  8. Garnish with silver warq sheets. Cut it into diamond shaped pieces using a pizza cutter or a sharp knife.

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