Make your Diwali morning a little more awesome and delightful with these Badam Gulakand Katli/Katri – Almond and Rose Diamond Thins ! The best part, this heavenly delicious sweet come together in a record 40 minutes with just 5 ingredients such as ground almond, Sugar and Rose Petal Jam. What’s not to love about that? Check out the step by step pictures for the full detailed recipe.
Kaju Katli or Vegan Kesar Badam Katri/katli , is definitely a strong contender within the Indian sweets collection and gains much attraction once they are served.
Don’t like cashew or almond taste? or any allergies/intolerance specific, try these Easy 3 ingredients Peanut Katli .
This sweet is mostly popular in giving as a gift, for various reasons first it, stays fresh for a longer period and look so attractive and expensive, well it is slightly on an expensive side as nuts are more expensive in compare of besan or other ingredients.
Now that we are surrounded by Indian festivals such as Navratri and Diwali, I had to run my imagination on making something special and different as me and my family.
One day just an idea clicked in my mind that I want to make stuffed Katli, didn’t think about using cashew or almonds, but the stuffing idea stuck in my mind. After a couple of trial and errors, finally, I had my stuffed Badam Gulkand Katli , how I imagined it.
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HOMEMADE BADAM-KAJU KATLI
Many think that making a Kaju or Badam katli at home is a tedious job, a little if you’re making the first time. I am not going deny it but if you are really determined and work on it, it is so simple, easy and fuss-free recipe if you have perfectly ground nuts and well-made chasni ( sugar syrup). Yes, you will need lump and oil-free fine cashew or almonds, also the sugar syrup has to be one thread consistency if little less or more your mixture won’t set properly. Just keep in mind that this sweet method is almost like baking a cake or a cookie, you have to be precise in measurements of ingredients and method. Making it the first time? always work with a small number of ingredients.
CAN I USE READYMADE GROUND ALMONDS OR CASHEWS
Yes, of course, you can. If it is easily available in your area definitely use it. Little expensive but I tell you it is worth it as making powder at home is a little time-consuming job.
HOW TO MAKE ONE THREAD (TAAR) CHASNI ( SUGAR SYRUP )
For 1 cup ground almond or cashew, you will need 1/3 cup sugar and 1/4 cup water. Place water and sugar in a pan and bring it to boil and simmer for 5-7 minutes. Now turn the heat on low and take a drop of sugar syrup between your index finger and thumb ( Be careful, the sugar syrup will be HOT ) Now open the index finger and thumb opposite to each other and see if there any threads forming? If not let the syrup cook another 2-3 minutes. Then again repeat the same procedure to check the thread, if you see one thread or string is starting to form, your chasni is almost coming to a one thread consistency. Cook the syrup one minute more and turn off the heat and once again check. You should have one thread chasni this time.
CAN I MAKE VEGAN BADAM KATLI
100 %, you can prepare vegan badam or Kaju katli. Just replace dairy products with vegan alternatives.
CAN I MAKE FLAVOURED BADAM KATLI
You can make saffron or cardamom flavoured Katli.
HOW TO MAKE BADAM GULKAND KATLI
First, keep all the ingredients and all the utensils near you on the worktop, as this recipe it quick but needs lots of attention. In a heavy bottom or non-stick pan add sugar, water and a small pinch of saffron threads. Bring it to boil on a medium heat and let it simmer for until the syrup reaches one thread consistency. Meanwhile, from the one cup ground almond, remove 1 tbsp. almond powder and instead add 1 tbsp. milk powder ( Milk powder will make katli nice and soft and won’t harden )
Add almond and milk powder mixture into the chasni, and quickly start mixing and keep stirring. make sure there isn’t any lump forming. You’ll be able to see the mixture getting thicker and coming together as one mass. Once the mixture leaves the pan turn off the heat. Let the mixture cool a little. Apply little ghee on your palms, then knead the dough for a good couple of minutes till dough become less grainy and smooth. Make two equal size balls and flatten them.
Lay a grease proof or Butter paper on the flat surface and place one flatten ball on it, mix ground pistachios into rose petal jam ( Gulkand ) and spread evenly. On top of the gulkand and pistachio layer arrange another badam ball. Gently press it with your hands and make sure both of them stick together. Place another greaseproof paper on top of it, sandwiching the mixture between two paper. Roll out with a rolling pin into 1/4 inch thick sheet, stick the silver foil and press gently and cut diamond shape pieces with cookie or pizza cutter.
Badam Gulkand Katli
Ingredients
- 1 cup ground almond
- ⅓ cup sugar
- ¼ cup water
- 1 tablespoon milk powder Optional
- 5-6 strands saffron Optional
- 2 tablespoon rose petal jam Gulakand
- 2 tablespoon pistachio coarse lightly roasted
Instructions
- In a wide non-stick pan mix water and sugar, heat it on a medium heat.
- You will see small bubbles appear on the surface, stir gently and let it come to rolling boil. Lower the heat and check the sugar syrup consistency, it should be 1 thread or string.
- Remove 1 tbsp ground almond and add 1 tbsp. milk powder and mix well.
- Add almond powder and keep stirring to avoid any lumps.
- In 2-3 minutes you’ll be able to see that almond mixture is getting thicker.
- To check the right consistency, take a very small pinch of a mixture in your hand and see if you are able to shape a little ball with your fingers. ( you should be able to mould it like play dough ).
- If it does remove pan straight away from the heat. If not cook further one minute or so.
- After removing from the heat pour the mixture into another clean wide plate.
- Let it cool little, apply little oil on your palms and knead the dough for 3-4 minutes till become less grainy, glossy and smooth.
- Halve the mixture into two equal parts and make flat balls.
- On the rolling board place a greaseproof paper and put the one flatten ball.
- Spread the rose jam petal and pistachio mixture evenly on top of it, then put second flatten ball on the mixture.
- Now gently press the balls with your fingers and spread a little to make sure the stuffing sticks both sides.
- Now place another paper, sandwiching the mixture between two paper.
- Roll out with a rolling pin into 1/4 inch thick sheet, stick the silver foil and press gently and cut diamond shape pieces with cookie or pizza cutter.
- If you can’t find silver foil, ( Varak ) you can sprinkle edible glitter on the diamonds or leave it plain.
- Let it cool completely and store in an airtight container.
- It can stay fresh at room temperature up to 4-5 days.
Notes
* 1 cup = 240ml
*1/3 cup = 80ml
* 1/4 cup = 60 ml
Use 1 tablespoon milk instead of milk powder once you have added the ground alomond.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Badam Gulkand Katli
Ingredients
- 1 cup ground almond
- ⅓ cup sugar
- ¼ cup water
- 1 tablespoon milk powder Optional
- 5-6 strands saffron Optional
- 2 tablespoon rose petal jam Gulakand
- 2 tablespoon pistachio coarse lightly roasted
Instructions
- In a wide non-stick pan mix water and sugar, heat it on a medium heat.
- You will see small bubbles appear on the surface, stir gently and let it come to rolling boil. Lower the heat and check the sugar syrup consistency, it should be 1 thread or string.
- Remove 1 tbsp ground almond and add 1 tbsp. milk powder and mix well.
- Add almond powder and keep stirring to avoid any lumps.
- In 2-3 minutes you’ll be able to see that almond mixture is getting thicker.
- To check the right consistency, take a very small pinch of a mixture in your hand and see if you are able to shape a little ball with your fingers. ( you should be able to mould it like play dough ).
- If it does remove pan straight away from the heat. If not cook further one minute or so.
- After removing from the heat pour the mixture into another clean wide plate.
- Let it cool little, apply little oil on your palms and knead the dough for 3-4 minutes till become less grainy, glossy and smooth.
- Halve the mixture into two equal parts and make flat balls.
- On the rolling board place a greaseproof paper and put the one flatten ball.
- Spread the rose jam petal and pistachio mixture evenly on top of it, then put second flatten ball on the mixture.
- Now gently press the balls with your fingers and spread a little to make sure the stuffing sticks both sides.
- Now place another paper, sandwiching the mixture between two paper.
- Roll out with a rolling pin into 1/4 inch thick sheet, stick the silver foil and press gently and cut diamond shape pieces with cookie or pizza cutter.
- If you can’t find silver foil, ( Varak ) you can sprinkle edible glitter on the diamonds or leave it plain.
- Let it cool completely and store in an airtight container.
- It can stay fresh at room temperature up to 4-5 days.
Notes
* 1 cup = 240ml
*1/3 cup = 80ml
* 1/4 cup = 60 ml
Use 1 tablespoon milk instead of milk powder once you have added the ground alomond.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
My Badam Halwa made with almond flour is a delicious dessert that can be made in less than an hour. It’s a super easy recipe to make at home and enjoy on special occasions such as Diwali, Holi, Raksha Bandhan or any other parties/get together.
I am sharing a quicker version of badam halwa, and it will have almost the same taste and texture of traditional badam halwa. I am using almond flour. No compromise at all, trust me!
In our house, we prepare it on Indian festivals such as Holi, Raksha Bandhan, Navratri or Diwali.
Almond flour or almond powder are both the same. Both are simply finely ground almonds resembling fine powder. Almond meal is prepared with almonds with skin on. It is also known as unbleached almond flour and is slightly grainier than almond flour.
We always pick up a bag of almond flour from the Indian grocery store or costco to make an almond flour recipe. Some delicious desserts includes
Almond French Toasts ,
Vegan Kesar Badam Katli ,
Almond Sukhdi ,
No added sugar Badam katli (Instant Pot) and
Badam Besan Ka Halwa .
I have many different kinds of halwa recipes on my blog.
Aate Ka Halwa
Doodh Halwa
Sooji no Siro (Suji Halwa) for Satyanarayan Katha Prasad
Doodhi/Lauki Halwa
Chikoo Halwa
Whilst red carrots or delhi carrots are available in the winter, we love to enjoy carrot halwa .
For get-togethers or on festivals, we like to pick Moong dal halwa .
Tips
Good quality ghee is a must for this recipe, we always use homemade fresh desi ghee for all our Indian desserts.
Same goes for almond flour too, don’t use very old or rancid almond flour. The halwa will be bitter and smelly.
Not using almond flour and making almond paste for halwa from scratch? Ensure to grind to a coarse paste and not fine, as badam halwa needs to be a bit coarse in texture (like rava/semolina).
To get soft and melt-in-mouth texture, it is very important to use right amount of ghee. Follow the right measurements and don’t reduce the ghee.
Cook Badam halwa on right temperature. that should be medium-low heat. If you cook in high temperature, there are chances that you can burn the mixture.
For perfect consistency of halwa, keep an eye on the heat and timing. As soon as the halwa is cooked and done, remove the pan from the heat and transfer the halwa in a bowl or another container.
If kept in a hot pan, halwa cooks further or overcooks and it gets chewy.
Ingredients
Full measurements of Ingredients are availabe in the recipe card below.
Almond flour – I have used blanched almond flour that is easily available in local supermarkets, Asian grocery shops, health stores and Costco.
Ghee – We will use homemade desi ghee in this recipe, good quality and freshly made ghee enhances the flavour and texture of the halwa. For rich and authentic taste, you don’t want to reduce the quantity of the ghee in the recipe.
Sugar – we are using white sugar to sweeten the halwa. Regular sugar won’t change halwa colour. For keto diet use stevia or any other keto sweetener.
Milk Powder and Milk – I am using full fat milk powder and full-fat dairy milk for this recipe. For Vegan Badam halwa recipe use almond milk or coconut milk.
Saffron and Cardamom – for flavours and colour you’ll need aromatic spices such as saffron and cardamom. Remember, while a bit of saffron wonderfully enhances recipes, even a smidgen too much will make them taste medicinal. If saffron is not available then use a pinch of turmeric powder or good quality edible yellow colour.
I have used freshly ground cardamom from 4 green cardamom pods. Freshly ground cardamom provides best flavours, store bought cardamom powders looses their freshness and aroma. For a change add few drops of rose water.
Garnish /Topping (optional)
Nuts – I have used slivered pistachios, silver foil (edible silver foil) also known as chandi varq and dried rose petals.
You may use fried cashew nuts and slivered almonds too, it’s your personal choice.
Serving Suggestions
Usually, Badam halwa is served along with the spicy Indian meal or thali.
We love warm Badam halwa that is oozing with ghee with Chana Bateta Nu Saak (chickpea and potato curry) and Poori for breakfast.
Badam halwa is served at room temperature, however in winter you can serve it warm too. A small bowl of badam halwa with warm milk in winter is bliss! Love milk dessert recipes? Why don’t you check out my Best Indian Milk Desserts
If you chill badam ka halwa, it becomes hard and thick and doesn’t taste great.
You may serve this halwa loose in a bowl or serve on a small side plate. Simply fill a small bowl with hot halwa, press it down using a spoon then invert it on the plate. Garnish it with chopped nuts and 1-2 dried rose petals.
Storage
Room Temperature – Badam halwa stays fresh 24 hours at room temperature. Make sure to keep it in an airtight container.
Fridge – the shelf life of this Badam halwa is about one week if kept in the refrigerator. Once cooled totally, put it in the airtight container and keep it in the fridge.
Freezer – You can make this halwa in advance and store it up to 1 month in the freezer. Allow the to halwa cool completely before storing it in freezer safe bags or containers. Thaw overnight in the fridge.
Reheat – If the halwa is kept in the fridge or freezer, bring it to room temperature before serving or warm it up in the microwave for a few seconds.
Method
First, in a one bowl take, one and a half cups of almond flour / ground almond and 1/4 to 1/2 cup water (you won’t need warm water) and make a lump-free paste.
In another bowl add one cup sugar, 3 cup full-fat milk, 1 cup milk powder and a big pinch of saffron strands.
You can use cold or warm milk. If you use warm milk, sugar will melt quickly and saffron will release the colour quicker too.
Mix well until sugar melts, set it aside. Milk will turn yellow and saffron will releases it’s aroma and flavour.
Take a thick bottom pan or kadai, and heat it on low heat. Make sure to use thick deep bottom pan to avoid burning and spluttering of the badam halwa mixture. Nonstick pan works fine too.
Then add one fourth cup ghee and let it melt.
Once it melted add almond paste and mix it well with ghee.
On low to medium flame fry the almond paste for about 10-12 minutes without letting it brown and raw smell goes away.
Then add milk and sugar mixture, at this stage mixture will be liquid.
Keep stirring to avoid lumps in the mixture on medium heat. Make sure the mixture doesn’t stick to the bottom of the pan.
After 20-25 minutes mixture will start thickening, add a tablespoon of ghee and teaspoon cardamom powder.
Cook the mixture till you get right consistency and the mass separates from sides of the pan. This is the sign that it is cooked and of the right consistency.
Turn off the heat.
Serve in a serving bowl and garnish it with slivered pistachio and silver foil.
In the spirit of the upcoming Diwali festivities, make this halwa to immerse yourself in Diwali cooking and get yourself in the festival mood!
Other Diwali recipes
Bombay Ice and Golden Halwa
Besan Barfi
Pistachio Halwa
Baklava Barfi
Sutarfeni
150+ Diwali Sweets and Snacks Recipes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Badam Halwa with Almond Flour
Equipment
- 1 Heavy based pan/kadai
- 1 Spatula
Ingredients
- 11/2 cup Almond flour* ground almond
- 3 cup Whole Milk
- ½ cup Milk powder
- ¾ cup Sugar or according to your taste
- ¼ cup Ghee + 1 tablespoon
- ½ teaspoon Saffron strands
- ½ teaspoon Cardamom powder
- 2 tablespoon Slivered pistachios
- Rose petals
- Silver foil Varq
Instructions
- Mix little water into the 11/2 cup Almond flour* or ground almond.
- Make a thick paste.
- Mix 1/2 cup Milk powder , 3/4 cup Sugar , and 1/2 teaspoon Saffron strands in the 3 cup Whole Milk . Mix till sugar dissolves. Leave it aside this saffron milk .
- Heat 1/4 cup Ghee ghee in a non-stick pan or heavy bottom pan
- Fry the paste for 10-12 minutes.
- Add milk mixture into the almond paste and keep stirring about 25-30 minutes on low flame till halwa comes together as a single mass.
- Add ground cardamom 1/2 teaspoon Cardamom powder and extra tablespoon ghee.
- Mix well and serve warm delicious halwa in a serving bowl.
- Garnish it with 2 tablespoon Slivered pistachios , chopped almonds (if using) Rose petals and Silver foil .
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted in November 2010 but I have updated the post since with newer photos and content.
