Badam Katli (Almond cake)

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Badam katli is an Indian sweet dish made from almonds. Making Badam Katli has become easier now that almond flour is easily available in all supermarkets. It’s one Indian sweet that has only a few ingredients and is so easy to make. For this recipe, I used ground saffron from Cannamela instead of the usual strands of saffron. This gave the badam katli a lovely colour.

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The badam katli I made tasted almost like almond cake as sugar syrup binds the almond flour into a thick, marzipan-like paste.  The inspiration for this recipe is from here.

Ingredients:

  • 2 cups of almond flour
  • 1 cup of sugar
  • 2 packets of saffron powder
  • ½ tsp of ground cardamom
  • 1 tbls rosewater
  • 6-7 sliced almonds
  • 1 cup water
  • 2 tbls ghee

Method:

  1.  Prepare a greased tray by greasing it or line it with grease proof paper.

2.  Transfer the almond flour to a microwave proof dish and heat it for two minutes, stirring in between.  This takes away the raw taste of the almond flour.

3. In a saucepan or wok add 1 cup of water to the sugar and heat the mixture until the sugar dissolves.

4.  Keep this boiling for about 10 minutes and add the rosewater, the contents of one packet of the saffron and the cardamom powder. Keep stirring until you get a one string sugar consistency.   To find this consistency – touch your fore finger on the sugar syrup.  Touch this finger to your thumb and pull apart gently.  The sugar will feel sticky and should pull apart in one string.  This is called the one string consistency.

5.Once you get the right sugar syrup add the almond flour to it and mix well.  Also add a tablespoon of ghee to give it a smooth feel. Once you see that the mixture has come together, transfer it to a greased dish.

6. Using the back of a spoon, press the mixture into the dish and make it nice and smooth.  The addition of powdered saffron gave the badam katli a lovely colour.

7.  Transfer the sliced almonds to a bowl and mix the second packet of saffron to the almonds, mix and sprinkle over the badam katli and press them in.  Allow almond katli to cool.

8. Once cool – cut the almond katli into squares or diamonds shapes. The almond katli can be stored in a tin up to a fortnight.

Try having some badam katli with a cup of sugarless tea and enjoy the combination.

If you are looking for a quick sweet to make this Diwali – try making this badam katli.

Badam Katli (Almond cake)

Badam katli is an Indian sweet dish made from almonds. Making Badam Katli has become easier now that almond flour is easily available in all supermarkets. It’s one Indian sweet that has only a few ingredients and is so easy to make. 

Course: Dessert
Cuisine: Indian
Keyword: Badamkatli
Author: Mina Joshi

Ingredients

  • 2 cups almond flour
  • 1 cup sugar
  • 2 saffron powder
  • ½ tsp ground cardamom
  • 1 tbls rosewater
  • 6-7 almonds (sliced)
  • 1 cup water
  • 1 tbls ghee

Instructions

  • Prepare a greased tray by greasing it or line it with grease proof paper.
  •  Transfer the almond flour to a microwave proof dish and heat it for two minutes, stirring in between.  This takes away the raw taste of the almond flour.
  • In a saucepan or wok add 1 cup of water to the sugar and heat the mixture until the sugar dissolves.
  •  Keep this boiling for about 10 minutes and add the rosewater, the contents of one packet of the saffron and the cardamom powder. Keep stirring until you get a one string sugar consistency.   To find this consistency – touch your fore finger on the sugar syrup.  Touch this finger to your thumb and pull apart gently.  The sugar will feel sticky and should pull apart in one string.  This is called the one string consistency.
  • Once you get the right sugar syrup add the almond flour to it and mix well.  Also add a tablespoon of ghee to give it a smooth feel. Once you see that the mixture has come together, transfer it to a greased dish.
  • Using the back of a spoon, press the mixture into the dish and make it nice and smooth.  The addition of powdered saffron gave the badam katli a lovely colour.
  • Transfer the sliced almonds to a bowl and mix the second packet of saffron to the almonds, mix and sprinkle over the badam katli and press them in.  Allow almond katli to cool.
  •  Once cool – cut the almond katli into squares or diamonds shapes. The almond katli can be stored in a tin up to a fortnight.

Disclaimer: I was provided with the free products in return for my honest review. All thoughts and opinions expressed in this Post are mine and not influenced by anyone.