Badam Katli | Badam Barfi

Badam Katli is a soft, rich sweet made by cooking powdered almonds along with sugar syrup till it turns into a smooth dough then cutting into pices. This recipe has mild nutty flavor from the almonds and the gentle sweetness makes it a sweet that almost everyone at home will enjoy without any fuss. Once you cut them into those thin diamond shapes, it gives that festival feeling instantly.

This sweet needs only few simple ingredients but still the taste comes out really good when made in the right way. It feels light, not too sugary, and has that soft melt-in-mouth feel which is the best part. Homemade version also tastes better most of the times, as you can adjust the sweetness and softness just the way you prefer.

Jump to:

• About Badam Katli
• Badam Katli Ingredients
• How to make Badam Katli Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Badam Katli

Badam Katli is made by soaking almonds, peeling the skin and grinding it to a semi-fine powder. This almond powder is cooked with a plain sugar syrup till it all comes together into a smooth flexible dough. The flavor mainly comes from the almonds only, so even without adding many extra flavors it tastes already nice on its own.

The texture stays soft but slightly firm too. It should roll out smooth but not sticky, so it holds the shape neatly when you cut it. The sweetness remains mild which makes it good even for people who prefer light sweets. The natural pale cream color from almonds gives the katli a clean and neat look.

You can find many variations in different homes. Some add little ghee for more shine, while some add tiny bit of rose essence. Few also use milk while grinding but that reduces the shelf life. You can roll the dough thin for katli or keep it slightly thick and cut as barfi squares.

I usually make Badam Katli during festival month or when I want a simple sweet that still feels rich. I enjoy the part where you roll the dough between butter paper because it gives smooth finish. Even kids like this sweet because it is soft and not too sugary. Homemade version is always more fresh and tastes great too.

Badam Katli Ingredients

• Badam / Almonds - I have used whole almonds and soaked them to remove the skin. It gives soft nutty taste and blends easily into a powder. You can use store bought almond flour also if your mixer is not strong enough, but fresh almonds gives better flavor.
• Sugar - I used regular white sugar for this sweet. It melts fast and gives the right sweetness without making the katli heavy. You can add little more if you like sweeter version but I prefer mild sweetness.
• Water - I add water only for dissolving sugar. It helps form the syrup which later binds with the almond powder. Do not add extra water or the dough becomes too soft.
• Cardamom Powder - I just use a small pinch for light aroma, blends well with almond taste and gives mild fragrance.
• Ghee - I use for greasing the paper, it helps the dough prevent from sticking to the paper.
• Butter Paper - I have use this for rolling gives smooth finish. It makes the shaping part more easy and the dough spreads neat without giving small cracks.

Similar Recipes

• Milk powder burfi
• Coconut burfi
• Kaju Katli
• Bournvita burfi
• Carrot burfi

How to make Badam Katli Step by Step

1.Boil 1 cup water, when it starts to boil rigorously measure and add badams. Let it cook for 3 minutes. Switch off and rinse it in cold water.

2.Now remove the skin, it will easily peel off. You know who did it for me?! Yes mittu neatly peeled the skin for all the almonds. Measure your ingredients and keep it ready. If your are badams are refrigerated, then bring to room temperature and then proceed. Ensure your mixer is completely dry. Transfer badams to a mixer

3.Grind it to a semi fine powder. Don't overdo as the badams will leave out oil and the whole mixture will turn sticky. See my badam powder was this coarse. Set aside.

4.Take sugar in a thick bottomed kadai, Now add water. Stir in till sugar dissolves.

5.Then it starts to bubble up. Once the sugar completely dissolves and it starts to bubble up, add the badam mixture.

6.Keep stirring in low flame.

7.Add cardamom powder, keep stirring. Scrape the sides and keep cooking.

8.It will become dry and starts rolling like this. It should be like a flexible dough. The dough should be slightly dry, but should be soft and flexible so switch off accordingly. You can even try rolling a tiny ball, if it forms then that's the correct consistency. It took me around 12 minutes for forming the dough. Switch off and let it cool down for 5 minutes.

9.When its still warm, knead it well. If you feel the mixture is dry add ½ teaspoon ghee and then knead it. I didn't use as it was easy for me to gather and knead. Place the dough on a plate.

10.Now lay a butter paper over it, slightly apply ghee. Now start rolling with a chapathi roller to ¼ inch thick. And cut into diamonds.

11.First draw vertical lines then cross it to form diamond shapes. Now you have the liberty to enjoy the edge uneven pieces :)Now separate the pieces. I collected the extras, kneaded rolled again and cut into pieces, this way you can eliminate the uneven edge pieces.

Cool down and store in airtight container.

Expert Tips

• Soaking - I usually soak almonds in hot water for few minutes so the skin peels off easily. This makes the powder smooth and prevents grainy texture.
• Grinding - I always grind in short pulses. If you grind too much the almonds release oil and become pasty, so better to keep it semi fine and little coarse.
• Sugar Syrup - I keep the flame low when making the syrup. It does not need any string consistency, only needs to dissolve completely and turn slightly thick.
• Dough Stage - I usually take small pinch from the pan and try rolling a tiny ball. If it forms without sticking too much, then the dough is ready to switch off.
• Kneading Warm Dough - I knead the dough when it is still warm as it becomes soft and flexible. If it turns dry, I just add half teaspoon ghee and knead again.
• Rolling Evenly - I roll between butter papers because it helps to spread evenly without cracks. It also gives smooth clean finish on top which looks neat.

Serving and Storage

Serve Badam Katli with any festive meal or simple evening tea. It pairs well with other sweets like laddu or kaju katli too. You can store leftover katli in airtight box for four to five days at room temperature.

If you want to keep longer, you can refrigerate but I usually prefer finishing it fresh as the taste stays better. When stacked properly it does not stick much and stays firm.

FAQS

1.Can I use almond flour?

Yes use almond flour. Just make sure it is fine and fresh so the dough comes smooth.

2.Why did my dough turn too sticky?

It usually means syrup cooked little less. You can put the mixture back on low flame and cook few minutes more.

3.Can I add saffron?

Yes you can add few strands soaked in warm milk. It gives light yellow shade and mild aroma.

4.Why did my katli break while cutting?

The dough may be too dry. You can knead with few drops ghee and roll again to fix it.

5.Can I use jaggery?

I don't suggest as it changes taste and texture. White sugar gives proper soft finish.

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