Almond Katli

One of my favorite Indian desserts, this is a must-make!


  • 2 cups almond meal

  • 1/3 cup  water

  • 1/2 cup ground raw sugar

  • 1/4 teaspoon cardamom powder

  • Pistachio for garnish


Cook the water and sugar till it comes to boil.  Lower to mid heat, and cook for 5-8 minutes till the syrup starts to thicken, or single thread stage.  Remove from heat.  Add the cardamom powder and mix.  Start adding the almond powder 1/2 cup at a time, mixing all the time.  When mixed, roll out to 1/4 thickness, add pistachio, and cut in diamonds.  Chill and serve.


The more popular version in Indai today is Kaju or Cashew katli.  However, Cashews are non-native.  So, I like this version wich tastes a bit like Marzipan, probably based on the Indain treat.  Both sugar and almonds have been found in India for mellenia.