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.
This recipe makes approximately 20-24 katlis. You can easily double or cut the recipe in half.Refer to the video for easy-to-follow directions. In the video, I have doubled up the recipe to make Diwali gifts.
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.
Storing badam katli
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.