Badam Latch, also variably called “badam latcta,” “balam latcha,” etc, is a super tasty snack made, sold, and consumed in Guyana since pre-independence times. Originating in India, it was introduced to Guyana by the East Indians. Unfortunately, due to evolving foods and food technology, as well the influx of imported food products, badam latch is rarely seen nowadays. Nevertheless, we urge all Guyanese to keep the badam latch tradition alive by making it, eating it, sharing it with friends and family, and marketing it wherever possible. Through documenting the recipe this article, we hope that we have done our part to keep this strand of our rich heritage alive.
Here is a recipe for making badam latch contributed by one of our fans, Tribannie Ben.
Ingredients
2 cups water
2 cups Guyana brown sugar
1 tsp ghee (optional)
1 cup white flour
Few drops pear or vanilla essence
Few drops red food coloring
Preparation
Melt ghee in pan over moderate heat.
Add flour while sifting to hot ghee.
Toast flour until lightly golden.
Spread on tin foil or wax paper.
In a carahee, put in sugar, water, and essence. Do not stir.
Bring to a boil with medium heat until mixture is bubbling up thickly.
Test a small amount with a toothpick in cold water. If it holds on to the toothpick, it’s ready.
Using a spoon, pour mixture quickly to toasted flour with quick back and forth strokes.
With a fork, continue to stretch sweet mix on flour to get it floured and as thin as possible.
Cool slightly and store in an air tight container – flour and all.
When serving, shake off some of the flour.
Can be served warm or cold.
Editor’s Note: This recipe has been sent in to this publication by a fan. We have not tried and tested this recipe. If you tried this recipe, please tell us your experience in the comments!
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