Kesar Badam Katli is a rich and aromatic Indian sweet made with almonds, saffron, and sugar – perfect for festivals, celebrations, and gifting. During Diwali and Navaratri, the sweet boxes and dining tables have a special place for Badam Kali, its rich nutty taste and aroma is a crowd favorite. A classic Indian sweet that never goes out of style and is surprisingly easy to master at home.
Traditionally sweets made with nuts are considered the king of sweets. Most exquisite sweet boxes carry premium sweets in which cashew katli , badam katlis and different variety of milk fudges were present.
CONTENTS :
- Why you should try badam katli ?
- Why Badam Katli is the Star of Indian Sweets ?
- Interesting history and significance of almond
- Ingredients list
- The Secret to Perfect Badam Katli you should know
- FAQs
- Do s and dont's
- Other easy yet famous recipes to try
Why you should try Kesar Badam Katli?
This sweet treat is gluten-free, making it perfect for those with dietary restrictions. The subtle nutty flavor, combined with the sweetness, makes it a crowd-pleaser during festive gatherings. Needs 5 ingredients Edible foil is optional but definitely adds visual appeal.
- Taste : The nutty flavor of almond with the sweet milky flavor of milk powder and saffron makes it perfect tasting sweet in every bite.
- Texture : The texture of piece is firm but crumbles easily and has the slight grainy texture of almond and sugar.
- Time : It takes 20-25 minutes start to finish to make this almond fudge.
- Ease: Unlike traditional recipes these are very easy to make with the readymade blanched powder.
Why Badam Katli is the Star of Indian Sweets ?
Badam Katli, also known as Almond Burfi, stands out because of its delicate flavor and smooth texture. Unlike many Indian sweets that rely heavily on ghee or flour, this dessert highlights the pure essence of almonds, making it both gluten-free and rich in healthy fats. Plus, its subtle sweetness and the gentle aroma of saffron makes it a hit across all age groups.
Interesting history and significance of almond :
Almond was one of the earliest domesticated fruit trees owing to their adaptability, ability to grow from seed. Wild ones were found in arid mountains of Central and Southwest Asia.
Almond trees flourished in areas such as Spain, Morocco, Greece, and Israel, and their harvests fed explorers traveling along the Silk Road to China. The Mughals did fuel the use of badam in Indian cooking. Making badam based dishes royal. Mild nut based sweets and savories were made popular from then on. Barfis, nut based milk and other soothingly rich savory dishes like this chicken curry etc
- Domesticated almonds appear in the Early Bronze Age, such as the archaeological sites of Jordan or possibly earlier. Another well-known archaeological example of the almond is the fruit found in Tutankhamun's tomb in Egypt (c. 1325 BCE), probably imported from the Levant.
- Almonds and pistachio nuts are the two nuts mentioned in Bible. In Genesis 43:11, it is said to be the best of fruits on the land.
- Giving five sugared almonds, which symbolize health, wealth, happiness, fertility, and long life, is often a custom in Italy and Greece.
Ingredients list for making Kesar Badam Katli :
The Secret to Perfect Kesar Badam Katli you should know :
Making Badam Katli from scratch might sound daunting, but with a few tips and tricks, you'll be slicing perfect diamonds in no time. Here's my tried-and-true recipe tricks:
NOTE :In cup measure : I used 1 cup almond powder , 1/3 cup milk powder, 1/2- 3/4 cup sugar and 5 -6 tbsp water + a pinch of saffron strands.
1. Almond powder
Fine grain of almond powder is the key here. The traditional method of soaking the nuts and grinding is very tedious process. While grinding it releases oil and turn your powder into a paste. Go for the readymade almond flour instead.
2. Prepare the Sugar Syrup
In a non-stick heavy-bottomed pan, dissolve sugar in water and heat it until you achieve a one-string consistency. This step is crucial for the katli to set properly. Do not use steel or other metal pan as the mixture will start sticking to the pan and hard to control.
3. Mix and Cook
Add the almond powder and milk powder for the perfect texture of katli. Sugar syrup needs even stirring to avoid lumps. Cook on low only until you achieve the paste. Over cooking will dry out the mixture.
4. Roll and Cut
Transfer the dough to a wax sheet while it’s still warm, knead to get a smooth shiny texture with the help of the heavy duty wax paper. Roll it out using a rolling pin to your desired thickness. Apply edible silver varq for that extra festive touch, then slice into diamond shape very carefully without disturbing silver warq. Make a large diamond and cut small (traditional) diamond shape to avoid any wastage on the edges.
5. Serve and Enjoy
Allow the pieces to cool down and firm up before serving. Store any leftovers in an airtight container—they stay fresh for up to a week!
FAQS
The correct texture of kati :
The katli should not be rock hard like chikki nor soft and squishy. It should be firm and hold the shape well and break off easily when u bit into it.
Katli not setting?
If the badam katli mixture is past the setting stage and all the moisture is gone then it will remain crumbly and will not set well when cool.
Solution - Remove the almond mixture and In the same pan boil 2 -3 tbsp water bring it to rolling boil add 2 -3 tsp of sugar allow it thicken, immediately add the mixture and on low flame stir well and when it comes to a sticky stage remove and reset the katli again knead quickly to a smooth texture as seen above shape and set it again. Been there done that... it has worked for me.
Milk powder gives the katli a rich taste and softens the coarse texture of almond making it pliable and set properly into the required shape.
DO S AND DONT'S
- Taste the store-bought almond flour for freshness. If it's even slightly rancid don't use as the katli's taste depends heavily on the flavor of almond.
- Sugar syrup is very finicky : Work on low heat for more control over it.
- If you add the powders to syrup while still on flame and keep mixing, the mixture will release oil and texture becomes pasty
- If you leave the almond mixture to cool off on the stove top, the heat of the switched off stove will dry out the mixture and become crumbly.
- Work quickly once the dough has formed as once it comply cools down its hard to shape and cut with clean edges.
OTHER famous quick and easy Indian sweets to try :
Kesar Badam Katli
Ingredients
- 1 pinch Saffron
- 1/2 cup Sugar
- 1 cup Almond flour
- 1/3 cup Milk powder
- 1-2 sheets Edible silver / Silver warq Available in Indian stores
- 5 tbsp water
Instructions
- Powder the saffron with the tip of your fingers and add 2 tbsp of hot water to it and allow it sit for few minutes covered.
- Add the milk powder to almond flour and mix well..Sieve the almond flour mixture to make sure there are not lumps or big pieces
- Make a sugar syrup by boiling 3 tbsp water in a pan add the saffron mix reduce heat and add the sugar into it mix until dissolved then stir every few minutes so the sugar gets a chance to thicken. Keep on a low to medium flame. (High heat will dry up the water quickly and destroy syrup)When it reaches 1 string consistency try dropping a drop of this sugar syrup into a cup of plain water in a bowl.The sugar syrup should not dissolve but come out into a thick pliable piece into your hand.
- Switch off flame and add the almond and milk powder into the syrup and stir well until all of it is mixed . Remove from the stove top. If you take little and roll it should form a ball.Spread evenly from side to side in the pan itself to cool.
- When it is still warm to touch and bearable heat remove on a wax/butter paper and knead with the help of the wax paper it self do not touch the mixture as it will oxidize and turn brownish. Knead until the mixture becomes soft like chapatti dough.Knead for 2 to 3 minutes
- Take a long wax/butter paper and spread the mixture to an even thickness. Make the edges neat to make a diamond /rectangle as much as possible.
- Stick the silver warq on the prepared mixture wherever u like. The silver is very delicate and tears and sticks to fingers quickly so do not take it into your hands instead decide where you want the silver first then simply use the wax paper ( it comes on) to place on the katli and lightly press on the wax paper so it sticks and stays in place.
- Use a sharp knife and cut to make diamond shape. Once cool remove slowly from butter paper and store in air tight container in a single layer only , for upto 3 weeks. Make sure to use a clean hot knife to cut neatly without lifting the silver warq while doing so.
Notes
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Namratha
Meena, Your short cuts are always so good I tried the coconut laddu it was so good I took it to office party too. Got to try this one now.
elephantsncoconuttrees
That recipe is at least 10 yrs old glad to know it is still liked 🙂 Thank you Namratha.