This easy Badam Katli is made with almond flour, sugar, cardamom and saffron for a soft, smooth Indian almond sweet that is ready in about 30 minutes. No soaking or peeling almonds required! This recipe is vegan and gluten-free.
Badam Katli is one of those Indian sweets that looks fancy but is surprisingly easy to make at home.
Traditional Badam Katli requires soaking almonds, peeling them one by one, drying them and then grinding them into a fine paste. Honestly, that is exactly why I avoided making it for years. I just don’t have the patience for peeling a whole batch of almonds!
We all love instant recipes that work! If you know me you know that I love making desserts with minimal effort. Like this instant crispy jalebi and this easy rabdi recipe. These recipes use shortcuts in ingredients and methods but the final outcome is so close to the authentic.
Almond flour to the rescue.
Using fine blanched almond flour cuts out all that work while still giving you a delicious, soft and smooth Badam Katli. The recipe uses just a handful of ingredients and comes together in about 30 minutes.
And the best part? You don’t need to make a complicated one-string sugar syrup. I’ll show you a simple little test that tells you exactly when the almond dough is ready.
Jump to:
- Why you’ll love this Badam Katli
- What is Badam Katli?
- Almond flour vs. almond meal
- A vegan and gluten-free Indian mithai
- Ingredients
- How to make Badam Katli
- Tips for perfectly soft Badam Katli
- Possible Variations
- When to make Badam Katli
- How to store Badam Katli
- Can I make it ahead of time?
- A few things to keep in mind
- Answering before you ask!
- More Indian Sweets to try
- Easy Badam Katli with Almond Flour
- Important tips to make amazing badam katli
Why you’ll love this Badam Katli
- Made with almond flour—no soaking or peeling almonds
- Ready in about 30 minutes
- Uses simple pantry ingredients
- Soft and smooth with a delicate almond flavor
- Vegan and gluten-free
- Perfect for Diwali, Raksha Bandhan and gifting
- No complicated sugar syrup to get right
What is Badam Katli?
Badam means almond and katli refers to the thin, diamond-shaped Indian sweet.
Traditional Badam Katli is made by grinding blanched almonds and cooking them with sugar. This version takes a shortcut by using ready-made almond flour.
The result is a homemade almond burfi that is easy enough to make whenever you’re craving Indian mithai.
Almond flour vs. almond meal
Use fine blanched almond flour, not almond meal.
Blanched almond flour is made from almonds with their skins removed and is very finely ground. Almond meal is generally coarser and may contain the almond skins.
The finer the almond flour, the smoother your Badam Katli will be.
I have used almond flour from both Costco and Walmart. The Costco flour I used was particularly fine and gave me very smooth katli. The Walmart almond flour was a little coarser, but the katli still tasted great—it just wasn’t quite as smooth.
If your almond flour looks coarse, sift it before using.
A vegan and gluten-free Indian mithai
Did I mention these almond burfi’s/ katlis are Vegan and Gluten-Free? It does not contain any dairy like milk, milk powder or ghee. Honesty these are not even required. It is a gem of a recipe for all those who are lactose intolerant or prefer gluten-free desserts.
We can’t even think of an Indian dessert without dairy. Mostly every mithai has milk in some or the other form. It might be khoya, milk powder, condensed milk, or cream. If you are on a plant-based diet but love eating Indian sweets then you need to hurry up and try this recipe as soon as you can.
Ingredients
Almond flour
Use fine blanched almond flour for the smoothest texture. Do not substitute almond meal.
Use the extra Almond Flour in your pantry!
Making badam katlis is worth every single penny that I spent to buy a big bag of Organic Almond Flour from COSTCO. I am so addicted to making it that it has been my favorite gifting idea for any occasion.
Sugar
Regular white granulated sugar works best. I don’t recommend powdered or confectioners’ sugar for this recipe.
Water
Water combines with the sugar to create the sweet base for the almond flour.
Coconut oil
A little coconut oil keeps the katli soft and makes the dough easier to handle and roll.
I use coconut oil to keep this recipe vegan. If you don’t need it to be vegan, you can use ghee instead.
Cardamom
Cardamom gives Badam Katli its classic Indian mithai flavor. If you skip the saffron, definitely keep the cardamom.
Saffron
Saffron adds beautiful aroma and a subtle flavor. It is optional, so don’t worry if you don’t have it.
Edible silver leaf
Silver varak is completely optional and is only used for decoration.
If using it, make sure it is food-grade edible varak intended for use on sweets. Never use craft foil.
What is the silver leaf on Badam Katli?
The shiny silver coating on Badam Katli is called varak (also spelled vark). It is an ultra-thin sheet of edible silver traditionally used to decorate Indian sweets such as Badam Katli, Kaju Katli and peda.
It is completely optional and does not add any flavor. I love the festive look it gives the katli, especially when serving it for Diwali or gifting.
If you are buying varak, make sure the package specifically says edible silver leaf or food-grade varak. Do not use craft silver leaf or decorative metallic foil.
Is edible silver leaf vegetarian?
This is where I would be a little careful.
Traditionally, some silver varak has been made using animal-derived materials during the beating process, which is why you may see vegetarian and non-vegetarian varak sold in India.
If this matters to you, look for vegetarian/vegan-certified edible silver leaf and check the manufacturer’s packaging.
How to apply silver leaf to Badam Katli
Apply the varak while the katli is still slightly warm.
Gently lay the silver leaf over the surface and lightly press it with a soft cloth or cotton. If it doesn’t stick, brush the surface with the tiniest amount of coconut oil and try again.
How to make Badam Katli
1. Prepare your rolling station
This recipe moves quickly once the dough is ready, so have everything prepared beforehand.
You will need:
- Two large sheets of parchment paper
- A rolling pin
- A little coconut oil
- A sharp knife or pizza cutter
- Edible silver leaf, if using
2. Cook the sugar and almond flour
- Add the water and sugar to a non-stick, flat-bottomed pan.
- Bring it to a rolling boil. You should see plenty of bubbles across the surface.
- Lower the heat to low and carefully add the almond flour.
- Once incorporated, increase the heat to medium and stir continuously, making sure to scrape the bottom and sides of the pan.
- At first, the mixture will look more like halwa than dough. That’s completely normal.
- Cook for about 3 minutes, then add the cardamom and 2 teaspoons of coconut oil.
- Continue cooking and stirring until the mixture starts coming together.
3. The most important step: test the dough
Don’t rely only on the cooking time. The texture of the dough is the best indicator.
Take a small spoonful of the mixture and place it on a plate. Let it cool for a few seconds.
Lightly grease your fingers with coconut oil and roll the mixture between your fingers.
If it forms a smooth ball and holds its shape, the dough is ready.
If it is sticky and doesn’t hold together, cook it for another 2–3 minutes over low heat and test again.
Do not overcook the dough. It will continue to firm up as it cools. Overcooking is one of the easiest ways to end up with hard or crumbly katli.
Once it passes the ball test, turn off the heat.
4. Knead the warm dough
- Transfer the warm dough onto a sheet of parchment paper.
- Let it cool just enough to handle comfortably.
- Lightly grease your hands with coconut oil and knead the dough for about a minute.
- This small step makes a big difference in the final texture and helps create smoother, more pliable katli.
- Place the dough between two sheets of parchment paper.
5. Roll the almond dough
- Flatten it gently with your fingers, then roll it evenly with a rolling pin.
- I roll mine about ¼-inch thick. You can make it slightly thicker if you prefer.
- Try to keep the thickness even so all the pieces have the same texture.
6. Add the silver leaf
- If using edible silver leaf, apply it while the katli is still slightly warm.
- Gently place the varak over the surface and dab lightly with a soft cloth or cotton.
- If it isn’t sticking, lightly brush the surface with a tiny amount of coconut oil and try again.
- You can also skip the silver leaf completely. The katli is just as delicious without it.
7. Cut into diamonds
- Use a sharp knife or pizza cutter to cut the katli into diamonds.
- You can also cut them into squares if you prefer.
- Don’t try to lift the pieces immediately. The katli is still soft at this point and can break.
- Let it sit undisturbed for at least 10 minutes to set.
- Once set, gently separate the pieces and transfer them to an airtight container.
Tips for perfectly soft Badam Katli
Use fine almond flour. This makes the biggest difference in texture.
Use a non-stick pan. The mixture gets thick and can stick easily.
Make sure the sugar dissolves completely before adding the almond flour.
Add the almond flour when the sugar mixture is bubbling.
Stir continuously. This prevents the mixture from sticking and helps keep the texture smooth.
Use the ball test. Your pan and almond flour can affect cooking time, so the test is more reliable than the clock.
Knead while the dough is warm. This helps create a smooth, pliable texture.
Roll while warm. If the dough cools completely, it can crack while rolling.
Don’t overcook. The dough will firm up as it cools.
Possible Variations
- Add 1 teaspoon rose water for a delicate floral flavor.
- Add kewra water for a more traditional festive aroma.
- Skip the saffron if you don’t have it.
- Use edible gold leaf instead of silver.
- Skip the varak completely and keep the katli plain.
- Use ghee instead of coconut oil if you don’t need the recipe to be vegan.
When to make Badam Katli
Badam Katli is perfect for Diwali, Raksha Bandhan, Holi, weddings, parties and festive gifting.
I especially love making a big batch during the holidays and packing it into sweet boxes for friends and family.
It looks impressive, but once you know the ball test, it’s actually a very simple homemade mithai.
How to store Badam Katli
Once completely cool, store the katli in an airtight container.
- Room temperature: up to 3 days
- Refrigerator: up to 10 days
- Freezer: up to 3 months
If refrigerated, let it come to room temperature before serving for the best texture.
If frozen, thaw at room temperature before serving.
If you’ve used edible silver leaf, do not microwave the katli.
Can I make it ahead of time?
Yes!
This is one of my favorite homemade sweets to prepare ahead for Diwali and other celebrations. Make it a day or two before you need it, then store it in an airtight container.
It also makes a lovely homemade edible gift. Pack the diamonds into a small sweet box with parchment between the layers and you have a beautiful homemade mithai box without spending a fortune.
A few things to keep in mind
This recipe is pretty straightforward, but the final texture depends on a couple of small things. The most important is knowing when to take the almond dough off the heat. I’ve also shared a step-by-step video below so you can see exactly how the dough comes together and what it should look like before rolling.
Then:
If your Badam Katli turns hard
The most common reason is overcooking. Once the dough forms a smooth ball during the test, take it off the heat. It will continue to firm up as it cools.
If your Badam Katli is crumbly
Overcooking or using coarse almond flour can make the katli crumbly. Use fine blanched almond flour and remove the dough from the heat as soon as it passes the ball test.
If the dough feels sticky
If it doesn’t hold its shape during the ball test, cook it for another 2–3 minutes over low heat and test again. Avoid adding extra almond flour, as this can make the katli dry.
If the dough cracks while rolling
The dough may have cooled too much. Badam Katli is easiest to roll while it is still warm and pliable. If needed, gently warm the dough before rolling
Answering before you ask!
Can I use almond meal instead of almond flour?
I don’t recommend it.
Almond meal is generally coarser, which will give you a grainier katli.
For the smoothest result, use fine blanched almond flour.
Can I make Badam Katli without saffron?
Absolutely.
Saffron is optional. Cardamom provides the classic flavor, so I would definitely keep the cardamom.
Can I make Badam Katli without silver leaf?
Yes!
Silver varak is purely decorative. You can leave the katli plain or garnish it with a few thin pistachio or almond slices.
Can I use ghee instead of coconut oil?
Yes.
Ghee gives the katli a more traditional richness. Use coconut oil if you want to keep the recipe vegan.
Can I double this recipe?
Yes. This recipe is especially nice for gifting, so doubling it is a great option.
Use a larger pan and keep in mind that a bigger batch will take longer to cook and will be harder to stir.
Use the ball test rather than simply doubling the cooking time.
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More Indian Sweets to try
Easy Badam Katli with Almond Flour
Ingredients
- 215 grams 1 cup organic granulated sugar
- 115 ml ½ cup water
- 224 grams 2 cups blanched almond flour
- 1.5 tablespoons coconut oil divided
- ½ teaspoon saffron strands optional
- ½ teaspoon cardamom ground
Instructions
Prepare the Rolling Station
- Make sure you have two big pieces of parchment or wax paper ready.
- You will also need a rolling pin.
- Some coconut oil to lightly grease the parchment.
- Keep a very sharp knife and edible leaf on hand as well.
Prepare the Almond Flour Dough
- In a non-stick flat bottom pan bring water and sugar to a boil.
- Once it comes to a rolling boil i.e when you see a lot of bubbles it is time to add the almond flour.
- So, lower the flame to the lowest setting and add flour carefully.
- Once all the flour is added to the sugar syrup, increase the flame to medium and constantly stir the mixture scrapping the sides too.
- Cook for 3 minutes and then add cardamom.
- At first, it will look like halwa. Now add in 2 teaspoons coconut oil and stir well.
- Within 5-7 more minutes of cooking, it will come together.
- To know if the dough is ready to roll out, carefully spoon out a bit of the mixture and cool it on a plate for few seconds. Now grease your fingers with some oil and try to roll the dough between your fingers. If it forms a smooth ball then the almond flour dough is ready to be rolled.
- If it doesn’t hold up then cook it for extra 2-3 minutes on low heat and then proceed.
- Now switch off the flame and take it off the gas and place it on a heat-resistant pad to cool it a bit so that it is easy to handle.
Rolling the prepared almond dough to make Badam Katlis
- When the dough is just warm enough to handle, scoop it all over on one parchment paper.
- Pat it flat with your spatula or your fingers. As the dough will be fairly warm you can knead it holding the greased parchment paper or grease your hands liberally with coconut oil and knead it with your hands for 1 minute.
- Once done place the dough in the center of one parchment sheet. Now place another parchment on the top and gently pat it down with your fingers to flatten it a bit. Next, roll it into a long oval or a rectangle.
- Make sure you roll it evenly or you will get thick and thin burfis.
- Roll it approximately ¼” thick. You can do ½” thickness too if desired.
- If you intend to apply varak/ edible silver leaf then do it immediately after rolling and the dough being a bit warm.
- If by any chance the dough cools down and the edible leaf does not adhere then lightly dab it with some coconut oil using your fingers.
- Now use a sharp knife or a pizza cutter that is a roller to cut diamond pieces. If the dough sticks to the knife while cutting you can lightly grease it.
- So, you will first cut diagonally and then cut horizontally to get a nice diamond shape.
- You can even cut it square like barfis if preferred so. You will be left with some unfinished katlis that you can reroll and form more katlis or eat as is.
- After cutting, let the katli’s stay intact and do not attempt to take it off. They will tend to break as they are still soft. Let it dry for at least 10 minutes to set it completely before storing.
Step by Step video of the recipe –
Notes
Important tips to make amazing badam katli
- Use almond flour and not almond meal.
- Use a non-stick pan to avoid the almond flour sticking and burn on the bottom.
- Make sure that the sugar dissolves completely with water before adding the flour.
- Add the almond flour once you see a lot of bubbles in sugar water.
- Turn the gas to a very low setting once you add the flour and stir constantly to prevent it from turning grainy.
- Kneading is very important for smooth katlis.
- Roll it when the dough is still warm or easy to handle. Do not let it cool completely or it will form cracks while rolling.
- Immediately put varak/ edible leaf when it is still warm. If the mixture cools down, varak won’t stick to it.
- The preferred tool for cutting the katlis is the roller pizza cutter or a very sharp knife to get clean edges of the katlis.
- You may add a teaspoon of rosewater or kewra, mix it with water and sugar.
- Skip saffron if unavailable.
- You can use edible gold vark instead or skip it completely.
- Swap coconut oil with vegetable shortening or ghee if you consume it.
- After the katlis cool down immediately transfer them into an airtight container.
- This sweet will stay well at room temperature for 3 days.
- Store it in the fridge for up to 10 days
- You can freeze almond flour barfi in a freezer-safe box or ziplock for up to 3 months. Thaw for at least 1 hour at room temperature for it to be soft again.
- Do not microwave the katlis at any time if you are going to use an edible silver leaf over it.
Thank you for this wonderful recipe and a very beautifully photographed blog!
I am glad you enjoyed being on my website. Thank you!
Can you please tell me which chandini vrak you use from amazon? I found several but none of them say FDA approved.
Look for edible food grade one. FDA approval is not on varak.