Vegan Kesar Badam Katli with Almond Flour

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 ¼ 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

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Note – This recipe was first published in October, 2016. The post has now been updated with more helpful content – the recipe remains the same.