Badam Katli with Palm Jaggery

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Cooks in: 15 Minutes Serves: 4 People

Badam Katlis are always enjoyed during festivals particularly Diwali. But the consistency of the sugar syrup plays an important role in deciding the texture of the katlis. Use a Kitchen weighing scale to determine the exact quantity.


  • 139 grams of Badam Powder with skin
  • 109 grams of Palm Sugar Powder
  • 2 tbsp Ghee
  • 3 tbsp Water


  1. In a 2 ltr Pressure Cooker, add powdered palm sugar, water and ghee.
  2. Cook for 5 whistles on the small burner of the gas stove on high.
  3. By carefully releasing the pressure immediately, you can find the perfect syrup for katlis.
  4. Add the badam powder immediately and mix. Soon it will form a mass.
  5. Transfer this to the butter paper/aluminium foil.
  6. Using the rolling pin, flatten the mass evenly to 1/2 inch thickness.
  7. Cut in to desired shapes and store once the katlis cool down completely.

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  1. Hi Vijaya ma’am… Tried ur badam Katli recipie twice n the result was awesome n easy to prepare….everyone in family loved it… Tried with cashew nuts too… Same measurements n same procedure n the result is same…thanks for the wonderful recipie.

    1. Hi Kalpana,
      Thanks so much trying this recipe with cashews as well. Glad to know that both katlis turned out well. Thanks so much for sharing your experience.

  2. Is this measurement same for Kaju katli using palm sugar..

    Followed 250 g cashew powder , 200 g sugar and 60 g of water ..

    Which one to follow for Kaju katli using Palm Sugar

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