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Badam Kathli Recipe

Badam Kathli is a popular Indian Dessert
Author :
On :
Thursday, 17 August, 2017
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes

Take a look at more Dessert Recipes. You may also want to try Healthy Chocolate Raspberry, Best Sweet Rice, Easy Rainbow Surprise


  • Almonds - 1 cup (level)
  • Sugar - 1/2 cup
  • Yellow food colour - a little
  • Almond essence - a few drops
  • How to Make Badam Kathli:

    1. Boil 4 cups of water in a vessel and remove it from the fire. Add the almonds and close the vessel.
    2. After 15 minutes, drain the water.
    3. Wash the almonds in cold water and then remove the outer skin.
    4. Wipe the skinned almonds with a paper towel or a clean cloth to remove the excess moisture.
    5. Dry roast them in a hot pan on a very low flame for a few minutes without discolouring it. Now, remove from fire but keep the almonds in the pan as this will make them more crispy.
    6. If you have a microwave oven, keep the almonds in a microwavable plate on high for 2 minutes.
    7. Check now and see to it that it does not get over-dried and loses the pale white colour.
    8. Powder nicely in a mixie after the roasted almonds get cooled. Transfer it into a large basin and add a few drops of almond essence. Mix well.
    9. Add a minimum amount of water and half a pinch of yellow food colour to the sugar and prepare sugar syrup to a one-string consistency.
    10. If the syrup gets very thick then the texture of the final product is completely lost.
    11. Pour the hot syrup slowly into the almond powder (not vice versa), mixing well to form a thick dough.
    12. Knead the mixture well while it is still warm.
    13. Keep the dough in between two greased (ghee) plastic papers.
    14. Flatten the dough with hand. Slowly remove the plastic paper on top.
    15. Cut into diamond shapes when it is still warm. If you want, you can decorate it with silver paper.


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