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Recipes > Badam Lacha
Guyanese and Trinidadian Recipes

Badam Lacha


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.
Post a Comment
  1. I've always wanted to know how they made this. I remember people bringing back this stuff from Guyana · [ remove ]
    3030 days ago
  1. i love eating this i see people makeing it already , but it was s harder way so i will try it this way today...
    · [ remove ]
    1715 days ago
  1. I always wanted to make but afraid of the heat . Saw some one made it with their hand · [ remove ]
    1713 days ago
  1. test · [ remove ]
    1408 days ago
  1. its so delicious · [ remove ]
    1206 days ago
  1. love eating it
    · [ remove ]
    1206 days ago

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