First Published: June 25th, 2022 by Patrick CarpenLast updated: April 16, 2023 at 22:20 pm
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.
Here is a recipe for making badam latch contributed by one of our fans, Tribannie Ben.
- 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
- 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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