Gulkand Badam Katli | बदाम कतली

Prep time
15 min
Cooking time
10 min
Cousine / Course


  • बदाम / Almonds – 250 gms
  • साखर / शक्कर / Sugar – 1/2 cup
  • दूध पावडर / Milk powder – 2 tbsp
  • इलायची / Cardamom powder – 1/4 tsp
  • Gulkand – 2 tbsp
  • Varak (optional)


  1. Boil water in pot, and turn off the heat
  2. Add almonds to the pot, cover and set aside for 5 min
  3. Remove almonds from water, let it cool down
  4. Peel all almonds
  5. Let the almonds dry completely overnight
  6. Grind dried almonds to fine powder
  7. Heat pan on medium, add sugar and water. Mix well and cook on medium till it thickens and form single string syrup
  8. Add almond powder, milk powder, cardamom powder, mix well, cook on med till mixture starts to leave pan. Check binding consistency by forming ball in palm, turn off heat and cool down to warm
  9. Take parchment paper, grease, transfer almond mixture, knead to smoothen.
  10. Divide dough in 2 portions, take 1 portion spread flat, add Gulkand on spread evenly, place another half on top.
  11. Now place another layer of parchment paper on top and roll lightly to make 1 cm thick layer, cool down completely and remove parchment paper
  12. Apply varak on the top and cut in desired shape
  13. Decorate with nuts and rose petals


  1. Over-soaking almonds in hot water would need more time to dry
  2. Fine powder is important to get nice texture
  3. Refrigerated badam katali before serving for best taste


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