Grease a silicon mat with some ghee. Set it aside.

For rolling the katli, cut a piece of plastic (Ziploc bag) or use a second silicon mat.

Keep the heat to medium-low and keep stirring till the sugar is completely dissolved.

Once the sugar is completely dissolved, allow the sugar syrup to cook to a one-string consistency, stirring frequently. The syrup will be similar to a consistency of honey, slightly thick and light amber color.

To check the consistency of the syrup, dip the spoon in the syrup and remove it. Allow it to cool for a few seconds, and then touch the syrup with a clean forefinger. Now touch your thumb and forefinger, slowly roll your thumb and forefinger and gently pull them apart. You will notice one-thread consistency or a single string is formed. If the string does not break when you pull your forefinger and thumb apart the sugar syrup is ready.

Now, add the almond flour into the sugar syrup and mix it well.

Keep mixing the flour till it starts to leave the sides of the pan and forms into a soft dough ball.

Once the badam paste turns into a soft dough ball consistency, add some ghee and mix well.

Take a pinch of dough and roll it between your fingers. If it forms into a smooth, crack-free ball without sticking to your fingers, the dough is ready.

Turn OFF the heat.

Transfer the badam dough onto a greased silicon mat.

Allow the dough to rest for 3-5 minutes. Knead the dough for a few seconds.

Place a second greased silicon mat on top of the dough ball. Using a rolling pin, roll the dough ball into the desired thickness.

If the dough cracks while rolling, simply gather the dough and add a teaspoon of ghee and knead the dough.

With a sharp knife or pizza cutter, cut into desired shapes (triangle or square).

Garnish with a few strands of saffron, almond silvered, or silver leaf.

Store the badam katli in an air-tight container at room temperature. Badam katli stays fresh for 10-12 days at room temperature or up to 3 months in the refrigerator.