No-Cook Almond Katli Recipe — Quick Homemade Badam Burfi

No-Cook Almond Katli | 3 Ingredients | 5-Minute Katli | Burfi Recipe | Diwali Sweets | Instant Katli | Best Indian Sweet | No-Cook Katli

Almond katli is an easy, instant no-cook Indian sweet. Made with just three main ingredients and a touch of rose essence, this almond-based burfi takes about five minutes to prepare. It’s beginner-friendly and perfect for Diwali or any festival when you want a quick, elegant sweet.

Can I use regular almonds for the no-cook Almond katli recipe?

No. For this no-cook katli use store-bought almond flour. Almond flour gives the right texture and helps the mixture bind without cooking. Avoid using whole or coarsely ground almonds.

Should I sieve almond flour?

Sifting the almond flour ensures a smooth, lump-free dough. If you grind almonds at home to make the flour, a quick sift is optional depending on how fine your flour is.

Do I need to grind almond flour?

No. Use ready-made almond flour; no further grinding is required.

Can I use regular sugar?

No. Use powdered sugar for no-cook burfi recipes. If you only have granulated sugar, grind it to a fine powder before mixing to avoid a grainy texture.

Can I reduce powdered sugar?

Yes. Adjust sweetness to taste. Reducing sugar will slightly affect texture, so reduce gradually.

Is 1 tablespoon of water enough for binding?

Yes. The natural oils in almond flour help bind the dough when combined with powdered sugar and a little water. Add only a teaspoon more if needed — avoid excess water which can make the dough sticky.

Can I skip rose essence?

Yes. Substitute with cardamom powder, kewra water, or omit flavoring altogether. Rose essence gives a classic aroma but is optional.

Can I use milk instead of water?

Water is preferred for longer shelf life. Milk can be used but will shorten storage time and may change the texture.

Should I refrigerate almond katli?

Almond katli keeps well at room temperature for up to two weeks if stored in an airtight container. Refrigerate to extend shelf life further.

Almond katli video recipe

Ingredients

• 1 cup almond flour, sieved
• 1/2 cup powdered sugar, tightly pressed
• 1 tablespoon water
• 1/4 teaspoon rose essence (or substitute)
• 1/4 tsp ghee to grease

How to make no-cook Almond katli — step-by-step

Prepare

• Grease two silicone mats or a long piece of parchment paper with ghee and set aside.

Mix

• Sieve the almond flour into a bowl to remove any lumps.
• Add powdered sugar and rose essence to the almond flour and mix thoroughly until evenly combined.

Knead and roll

• Add water and mix well. Knead until the mixture forms a soft, non-sticky dough. If it feels dry, add a few drops of water at a time; if too sticky, dust with a little more almond flour.
• Grease your hands with ghee and shape the dough into a smooth ball.
• Place the dough on the greased silicone mat or parchment, cover with another sheet, and roll to the desired thickness using a rolling pin.

Cut and finish

• Carefully peel the top sheet and cut the rolled dough into diamond or square shapes using a sharp knife or pizza cutter.
• Arrange the pieces on a plate. Optionally, garnish with a few slivers of pistachio or edible silver leaf.

Recipe card

Almond Katli

No-cook, no-grind almond katli — ready in minutes.

Ingredients

• 1 cup almond flour, sieved
• 1/2 cup powdered sugar, tightly pressed
• 1 tablespoon water
• 1/4 teaspoon rose essence
• 1/4 tsp ghee to grease

Instructions

1. Grease silicone mats or parchment with ghee and set aside.
2. Sieve almond flour. In a bowl, combine almond flour, powdered sugar, and rose essence.
3. Add water and knead until a soft, non-sticky dough forms. Grease hands with ghee if needed.
4. Place dough between sheets and roll to desired thickness.
5. Remove top sheet and cut into diamond or square shapes. Serve or store in an airtight container.

Notes

1. Use store-bought almond flour for the best no-cook texture.
2. Avoid using whole almonds or regular granulated sugar without grinding.
3. Store at room temperature for up to two weeks; refrigerate for longer shelf life.