How to Make Badam Katli at Home (Plus Serving Ideas)

Badam katli, sometimes called badam barfi, works much like kaju katli, but almonds need a little extra prep. Peeled almonds give a pale, smooth katli; unpeeled ones give a darker, more rustic sweet. Both taste good. This recipe makes about 16 to 18 pieces.

Ingredients

• 1 cup (about 150 g) almonds (badam)
• ½ cup (about 100 g) sugar
• ¼ cup water, plus 2 to 3 tbsp milk if needed while grinding
• 1 tsp ghee
• A pinch of cardamom powder and a few saffron strands, optional
• Edible silver varq or sliced pistachios, optional

Method

1. Blanch. Pour boiling water over the almonds and leave them for 15 to 20 minutes, or soak them overnight in cold water.
2. Peel. Press each almond between your fingers; the skin slips off.
3. Dry completely. Spread the peeled almonds on a cloth and let them dry for an hour or two. Wet almonds turn to paste when ground.
4. Grind. Pulse in short bursts to a fine powder, shaking the jar between pulses. If you prefer a smoother texture, many cooks grind them to a thick paste with a few spoons of milk instead; both methods work.
5. Make the syrup. Dissolve sugar in water on medium heat and simmer for a few minutes until slightly sticky. Add saffron if using.
6. Cook the dough. Lower the heat, add the almond powder or paste and stir continuously. After roughly 6 to 10 minutes it thickens, comes together and leaves the sides of the pan. Add ghee and cardamom.
7. Test. Roll a small cooled piece between greased fingers. If it forms a smooth, non-sticky ball, it's ready.
8. Knead, roll and cut. Knead briefly while warm, roll between parchment sheets to about ¼ inch thick, decorate, and cut into diamonds once set.

Troubleshooting

• Sticky: cook it a little longer.
• Crumbly: overcooked. Knead in a spoon of warm milk.
• Oily: the almonds were overground or not dry enough.

Kaju katli vs badam katli

Kaju katli is softer, creamier and very mild. Badam katli has a slightly firmer bite and a more pronounced nutty flavour. Almonds take a little more effort because of the peeling.

Serving and gifting ideas

• Serve at room temperature with masala chai.
• Top with saffron strands or sliced pistachios for festive platters.
• Pack with parchment between layers in a sturdy box for gifting, and mention it contains almonds for anyone with a nut allergy.

Storing

Store in an airtight container in a cool, dry place, and refrigerate in hot or humid weather. Homemade badam katli is best within a few days.

From the PoshBhumi pantry

Stock up on PoshBhumi Badam to make it yourself, or pick up ready PoshBhumi Badam Katli from Traditional Sweets.