Badam (Almond) Katlee

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 250 gms - almonds (soaked overnight)
  • 200 gms - Sugar powdered
  • few tbsp - milk
  • Silver foil (optional)

How to Make Badam (Almond) Katlee

  • Drain the almonds.
  • Peel almonds, keep aside.
  • Wash once more, to remove any traces of brownish color.
  • Grind to a fine paste, using as little milk as possible.
  • In a heavy large skillet, mix paste and sugar.
  • Cook, stirring constantly, using a large handled spoon or spatula.
  • Take care of splattering in initial stages.
  • Also, do not stop stirring, or the mixture will burn and spoil the taste.
  • When a soft lump is form, which leaves sides of skillet easily, take off fire.
  • Grease a clean work surface and a rolling pin with melted ghee.
  • Put lump on it, roll quickly while still warm, to 1/5" thickness.
  • Apply silver foil, and press lightly with foil paper.
  • Mark out long diamond shapes with a sharp knife.
  • When almost cool, remove carefully with a sharp edged wide spatula.
  • Cool completely before storing in layers between sheets of butter paper.