Badam Kathli

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • Almonds - 1 cup (level)
  • Sugar - 1/2 cup
  • Yellow food colour - a little
  • Almond essence - a few drops

How to Make Badam Kathli

  • Boil 4 cups of water in a vessel and remove it from the fire. Add the almonds and close the vessel.
  • After 15 minutes, drain the water.
  • Wash the almonds in cold water and then remove the outer skin.
  • Wipe the skinned almonds with a paper towel or a clean cloth to remove the excess moisture.
  • 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.
  • If you have a microwave oven, keep the almonds in a microwavable plate on high for 2 minutes.
  • Check now and see to it that it does not get over-dried and loses the pale white colour.
  • 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.
  • 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.
  • If the syrup gets very thick then the texture of the final product is completely lost.
  • Pour the hot syrup slowly into the almond powder (not vice versa), mixing well to form a thick dough.
  • Knead the mixture well while it is still warm.
  • Keep the dough in between two greased (ghee) plastic papers.
  • Flatten the dough with hand. Slowly remove the plastic paper on top.
  • Cut into diamond shapes when it is still warm. If you want, you can decorate it with silver paper.