Ingredients:- (1 cup I used as measurement for this recipe is rice cup)
Almond flour - 2 cup
Sugar - 1/2 to 3/4 cup depending upon your sugar level.
Vennila Essence - 1/8th tsp
Cocoa Powder (unsweetened) - 2 tsp
Ghee - 4 1/8 tsp (1/8 tsp is for greasing)
2 Butter Sheets
Coat the butter sheet with little ghee and keep it aside.
In a nonstick kadai add 1/4 cup of water and sugar and mix it till the sugar dissolves. Keep the stove in low to medium. Once the sugar dissolves add almond flour and vennila essence. Mix it till it thickens a bit. Now add 1 tsp of ghee to it. Keep mixing it till it becomes thick like a soft dough. Now add 1 tsp of ghee mix it and switch off the stove. Remove it to the greased butter sheet. Let it cool for around 2 minutes and now start kneading the dough till it is not sticking to the butter sheet. Cover the dough with another greased butter sheet and roll it to the required thickness. This will be one of the layers of the katli.
Again in a nonstick kadai repeat the above procedure. Add the cocoa powder along with almond powder. Mix it till it becomes a soft dough and remove it on top of the first layer. Spread it nicely. Cover it with the second butter sheet and roll it. When it completely cools, cut and enjoy.
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