Kesar Badam Katli



Almond flour (Almond meal) 2 Cups.
Milk Powder 1/4th Cup.
Sugar 1 Cup.
Water 1 Cup.
Saffron strands ½ Tsp.
Ghee 1 Tsp.


  • To a mixing bowl add the almond meal and milk powder. Mix well until they are well combined.


  • To a sauce pan or a deep pan add water and sugar and let it dissolve.
  • Add the saffron strands when it starts to boil and mix well.
  • Turn off the flame when you start to see big bubbles in the sugar syrup.
  • Do a drop test to confirm if the sugar syrup is ready. To a cup of room temperature water add few drops of the sugar syrup, the syrup is ready when it starts to settle down in the bottom and does not dissolve.


  • Turn off the flame once the sugar syrup is ready and add the almond and milk powder mixture.
  • Mix well and spread it evenly throughout the pan and allow it to cool for 5-10 minutes.


  • Take a thick plastic sheet or a baking sheet and brush few drops of ghee.
  • Add the prepared dough and knead it with the help of the baking sheet without your hands touching it.
  • Knead for about 2 minutes or until the dough is soft and smooth.
  • Layer another baking sheet and roll it thin as a traditional kaju katli.
  • And cut them to desired size and shape. Preferably cut them to Diamonds.


Tips & Variation:

  • To make almond flour at home, soak the almonds in warm water for about an hour, peel the skin and dry them using a kitchen towel. Once they are completely dry grind them to smooth flour. Do not over blend them as you might end up having almond butter instead.
  • Replace Almond flour with Cashew meal to make kaju katli.
  • Adding Saffron enhances flavour and colour to the dessert. You can replace the same with a Teaspoon of powdered cardamom.




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