Badam Katli Recipe: Easy Almond Katli for Diwali

Kaju katli gets all the attention at Diwali, but badam katli, its almond cousin, is just as easy to make at home and tastes richer. You need four ingredients, no special equipment, and about 30 minutes once the almonds are ready. This recipe makes around 20 pieces.

Ingredients (about 20 pieces)

• Almonds: 1 cup (about 150 g)
• Sugar: ½ cup (about 100 g)
• Water: ¼ cup (60 ml)
• Cardamom powder: ¼ teaspoon
• Saffron: a pinch of strands (optional)
• Ghee: 1 teaspoon, for kneading

Nutrition: about 65 calories per piece (estimated from standard values for the ingredients).

Which Almonds to Use

California almonds give the classic pale, smooth katli and are the easiest to grind. Mamra almonds have more natural oil and a deeper flavour, which makes a richer katli, but grind them in very short bursts so they do not turn into almond butter. Whichever you use, the almonds must be peeled and completely dry before grinding.

Method

1. Soak the almonds in hot water for 30 minutes, then slip off the skins and spread the almonds on a clean towel until they are completely dry, about an hour.
2. Grind the dry almonds to a fine powder in short pulses of 2–3 seconds, scraping down between pulses so the powder does not turn oily.
3. Heat the sugar and water in a heavy pan on medium heat and cook for 5–6 minutes after it boils, until the syrup reaches one-string consistency.
4. Lower the heat, add the almond powder, cardamom and saffron, and stir continuously for 5–7 minutes until the mixture leaves the sides of the pan and comes together as a soft dough.
5. Turn the dough onto a plate, let it cool until you can touch it, then knead it smooth with the ghee.
6. Roll the dough between two sheets of butter paper to about 5 mm thick and cut it into diamonds with a sharp knife.
7. Leave the katli to set for 30 minutes before separating the pieces and storing them.

The One-String Syrup Test

Take a drop of syrup between your thumb and forefinger once it has cooled for a few seconds, and pull them apart. If a single thread forms and holds before breaking, the syrup is ready. Syrup that is too thin gives sticky katli that never sets; syrup cooked too long gives crumbly katli.

If Something Goes Wrong

• Dough too soft or sticky: return it to the pan on low heat and stir for another 1–2 minutes.
• Dough too dry and cracking: knead in a teaspoon of warm milk, a little at a time.
• Oily almond powder: the almonds were still damp or ground too long. It still tastes fine; the katli will just look less smooth.

How Long Does Badam Katli Last?

In an airtight box at room temperature it keeps for about a week, and for about two weeks in the fridge. Keep the pieces in single layers separated by butter paper so they do not stick together. For gifting, a box of katli with a pack of almonds makes a lovely Diwali present; see our Diwali gifts page for more ideas.

Frequently Asked Questions

Can I use almond flour instead of whole almonds?

Yes, use the same weight of fine, blanched almond flour and skip the soaking and grinding steps.

Can I make badam katli without sugar syrup?

The syrup is what sets the katli. You can reduce the sugar slightly, but too little and the pieces will not hold their shape.

What is the difference between badam katli and kaju katli?

The method is the same; kaju katli uses cashews and needs no soaking or peeling. Badam katli has a nuttier flavour and a slightly firmer bite.

Prefer something without refined sugar? Try our Hindi recipe for dry fruit laddu with jaggery.