Badam Katli is the sister of Kaju Katli . It is an Indian sweet made with almonds and is also known as almond thins. This vegan katli is made dairy-free by using coconut oil instead of ghee and plant-based milk.
Perfect for special occasions and Indian festivals.
Badam katli, also known as almond katli, is a popular Indian sweet delicacy made from finely ground almonds, sugar, and ghee.
The almonds are typically soaked, peeled, and then ground with milk into a smooth paste, which is mixed with sugar to form a soft dough. I prefer to use almond flour because it is readily available and the recipe is much quicker.
This dough is rolled out and cut into diamond-shaped pieces. Badam katli is characterized by its rich almond flavour, similar to marzipan. It has a melt-in-the-mouth texture, and is often adorned with silver or gold leaf.
It is much loved treat during festive occasions such as Diwali, and celebrations in Indian households.
You can also make Mango Katli with Almond Flour , Peanut Katli , stuffed Badam Gulkand Katli , No sugar Badam Katli and Instant Pot Kaju Katli too!
Vegan Badam Kesar Katli Ingredients
Almond meal or ground almond
Sugar – check that your sugar is vegan. White sugar works best.
Saffron threads – you need a big pinch to give beautiful gold colours to the katli.
Almond milk – any other plant based milk works but remember that it can have an impact on the flavour
Coconut oil – or any other flavourless oil
Edible silver leaf or gold edible foil aka varq for garnishing
Optional – cardamom powder – if using, only use a small amount as it can show flecks in the katli
How to make almond meal at home
Start by soaking the almonds in water overnight or for at least 6-8 hours.
Once soaked, drain the water and peel the softened almonds. You can pinch the almonds, and the skin will slide off.
Take the peeled almonds and blend them into a fine paste using a grinder. You can add a small amount of water to facilitate the blending process, but be cautious not to make it too watery.
How to make Kesar Badam Katli
Soak saffron in lukewarm almond milk.
To a pan, add the sugar and water and bring to a boil. At this point, add in the saffron milk.
Stir in the almond flour and cook on medium to low flame until the mixture has thickened.
To check the right consistency, take a very small pinch of mixture in your hand and see if you are able to shape a little ball with your fingers.
If it does remove pan straight away from the heat. If not continue to cook further until it does.
On the rolling board place a greaseproof paper and put the mixture on it.
Knead the dough for 3-4 minutes till become less grainy, glossy and smooth.
Now place another paper, sandwiching the mixture between two paper.
Roll out with 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.
Storage
Let it cool completely and store in a airtight container.
It can stay fresh at room temperature up to 6-7 days.
Other Indian Mithai Sweets
Instant Kalakand – made with only 2 ingredients
Milk Burfi Recipe – classic recipe
Penda Recipe with Kesar and Mawa
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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Vegan Kesar Badam Katli
Equipment
- heavy bottomed pan
- Parchment paper
- Spatula
- Sharp knife or pizza wheel
Ingredients
- 3 ½ cup almond flour
- ¾ cup almond milk
- 1 ½ cup sugar
- ¾ cup water 3/4 cup
- 2 tablespoon coconut oil
- Big pinch saffron strands
Garnish
- edible silver or gold leaf optional
- pistachio sliveres
Instructions
- Soak saffron in lukewarm almond milk.
- To a pan, add the sugar and water and bring to a boil. At this point, add in the saffron milk.
- Stir in the almond flavour and cook on medium to low flame until the mixture has thickened.
- To check the right consistency, take a very small pinch of mixture in your hand and see if you are able to shape a little ball with your fingers.
- If it does remove pan straight away from the heat. If not continue to cook further until it does.
- On the rolling board place a greaseproof paper and put the mixture on it.
- Knead the dough for 3-4 minutes till become less grainy, glossy and smooth.
- Now place another paper, sandwiching the mixture between two paper.
- Roll out with 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.
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 recipe was first published in October, 2016. The post has now been updated with more helpful content – the recipe remains the same.
Vegan Kesar Badam Katli
Equipment
- heavy bottomed pan
- Parchment paper
- Spatula
- Sharp knife or pizza wheel
Ingredients
- 3 ½ cup almond flour
- ¾ cup almond milk
- 1 ½ cup sugar
- ¾ cup water 3/4 cup
- 2 tablespoon coconut oil
- Big pinch saffron strands
Garnish
- edible silver or gold leaf optional
- pistachio sliveres
Instructions
- Soak saffron in lukewarm almond milk.
- To a pan, add the sugar and water and bring to a boil. At this point, add in the saffron milk.
- Stir in the almond flavour and cook on medium to low flame until the mixture has thickened.
- To check the right consistency, take a very small pinch of mixture in your hand and see if you are able to shape a little ball with your fingers.
- If it does remove pan straight away from the heat. If not continue to cook further until it does.
- On the rolling board place a greaseproof paper and put the mixture on it.
- Knead the dough for 3-4 minutes till become less grainy, glossy and smooth.
- Now place another paper, sandwiching the mixture between two paper.
- Roll out with 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.
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.
This regal rice recipe, or Shahi Pulao, is an aromatic Indian rice dish made with nuts and luxurious spices. I typically prepared for dinner parties, festivities and special occasions.
This Shahi Pulao is also known as Mughlai Shahi Pulao because it is filled with rich and aromatic spices, nuts and dried fruit. It has a wonderful range of textures and complex flavour, making it a perfect dish on its own or with a curry.
I have added only whole spices and saffron but you can absolutely add mixed vegetables too. I love this Vegetable Pulao recipe as an alternative.
Shahi Pulao is perfect to serve alongside rich curries and dals and makes for a fantastic side for a Diwali Dinner Menu .
Serving Suggestion
Shahi Pulao is a wonderful accompaniment to gravy based dishes. This Palak Paneer Kofta or Shahi Paneer is a great contender.
Dals such as Dal Makhani , Sultani Dal , Dishoom Black Dal or Authentic Chana Masala are also great too.
I like a side of cooling cucumber raita .
Storage
Store leftover shahi pulao in the fridge in an airtight container. Consume within 3-4 days. You can also prepare this rice in advance and reheat prior to serving.
I do not recommend freezing this rice as the rice grains loose their texture upon thawing.
Other Indian Rice Recipes
Jeera Rice
Takeaway style Pilau Rice
Schezwan Fried Rice
Instant Pot Chana Pulao
Green Peas (Matar) Pulao
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Shahi Pulao
Equipment
- 1 pan
Ingredients
- 1 cup basmati rice
- 2 tablespoon oil or ghee
- ¼ cup nuts and dried fruit – almonds, cashew nuts and sultanas. You can also use pistachios
- Small pinch saffron soaked in 1/4 cup warm water
- 1 tablespoon whole spices cumin seeds,cardamom seeds, cinnamon bark, cloves
- salt
Garnish
- fresh coriander leaves chopped
- rose petals
Instructions
- First wash rice in cold water at least 4-5 times to remove starch, soak in cold water for half an hour.
- In a saute pan, heat oil and add the almonds, cashews and sultanas. Saute until they just change colour and remove from the pan.
- In the same oil, add the whole spices and allow to sizzle for a moment.
- Then add in the soaked rice and season with salt. Add in the saffron water.
- Pour over hot water and allow the rice to cook.
- Once fully cooked and fluffy, allow to sit for a few minutes with the lid on before mixing through the cooked nuts.
- Serve hot.
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 recipe was first published in February, 2012. The post has now been updated with more helpful content – the recipe remains the same.
