Katlu (Katlu Pak) is a wholesome Gujarati sweet made with whole wheat flour, ghee, jaggery and katlu powder – a mix of 32 herbs and spices. It’s traditionally prepared in the winter months.
Note – This recipe has been updated from the archives – first published November 2018. I’ve added new images and helpful content, the recipe remains the same.
The first memory I have of katlu is as a younger kid. My Mum had prepared a batch for her and my Dad. I took a large bite thinking it would be super sweet like peanut chikki . Oh was I wrong! It had a strong, slightly bitter flavour. My Mum then explained all the different ingredients and that its usually a sweet that adults eat.
My Grandma would make katlu every winter and it’s her recipe that my Mum, and now I, follow to this day. In Gujarati households around the world, you’ll also find it’s prepared for new mothers.
Can be served with a glass of milk – one piece daily in the morning.
Similar winter preparations are Gujarati gundar pak and North Indian pinni (aata ladoo) – both of which are made with lots of ghee, nuts, seeds and jaggery.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Whole wheat flour – basically any chapati flour works here.
Gundar – aka edible gum which is available in any Indian grocery store or online.
Ghee – I like to use homemade desi ghee , but shop-bought works well too. To keep this dairy-free, you can use dairy free butter or vegetable ghee (check it’s vegan).
Jaggery – my recommendation for the best tasting sweets is to use freshly bought jaggery.
Spices & herbs – katlu is made with katlu powder, also sold as batrisu as it’s a mix 32 different herbs and spices. You also need extra methi powder. For flavouring, I’ve used cardamom and nutmeg powder.
Nuts – I use a mix of almonds, pistachios, cashew nuts and walnuts. Use whichever nuts you have to hand.
Coconut – I’ve used desiccated coconut in the katlu pak and shredded coconut as a garnish.
Poppy seeds – specifically white poppy seeds.
Raisins
Storage
Katlu can be stored for up to four weeks in an air tight container at room temprature.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Katlu
Ingredients
- 500 grams whole wheat flour
- 750 grams desi ghee used separately, see the method.
- 750 grams jaggery grated
- 250 grams methi powder
- 250 grams edible gum Gond or Gundar
- 200 grams katlu powder Batrisu powder
- 150 grams desiccated coconut lightly roasted
- 300 grams mixed nuts lightly roasted
- 100 grams poppy seeds
- 100 grams raisins
- 1 tablespoon cardamom powder
- 1 tablespoon nutmeg powder
Instructions
- The night before, mix together 250g ghee and methi powder. Allow this mix to rest over night.
- The next day, you can begin making the katlu.
- In a big, wide plate – mix together the mixed nuts, raisins, cardamom, nutmeg, desiccated coconut, poppy seeds and katlu powder.
- Heat about 100g ghee in a kadai, and pan-fry the gundar. Once it sizzles, remove from the pan and add to the mix from the step above.
- In the same pan, heat 250g ghee on low heat and add the whole wheat flour. Gently toast until the whole wheat flour until it has roasted and changed colour. This step can take up to 15 minutes. Keep the heat low and stir at all times.
- Transfer the toasted flour to the mix from earlier and add the soaked methi powder mixture immediately too. Mix well.
- Now heat the remaining ghee in the same pan, and add jaggery. Heat gently until the jaggery has melted then remove from the heat.
- Meanwhile keep a greased tray or thali next to you.
- Pour jaggery syrup on the prepared flour mixture and quickly mix.
- Transfer katlu mix in the greased tray and spread evenly. Work fast as this mixture will set quickly.
- Sprinkle slivers of nuts and coconut shreds (optional). Let it cool until just warm and almost room temperature. Then, cut into squares with a sharp knife.
- Once totally cooled, store in an airtight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Katlu
Ingredients
- 500 grams whole wheat flour
- 750 grams desi ghee used separately, see the method.
- 750 grams jaggery grated
- 250 grams methi powder
- 250 grams edible gum Gond or Gundar
- 200 grams katlu powder Batrisu powder
- 150 grams desiccated coconut lightly roasted
- 300 grams mixed nuts lightly roasted
- 100 grams poppy seeds
- 100 grams raisins
- 1 tablespoon cardamom powder
- 1 tablespoon nutmeg powder
Instructions
- The night before, mix together 250g ghee and methi powder. Allow this mix to rest over night.
- The next day, you can begin making the katlu.
- In a big, wide plate - mix together the mixed nuts, raisins, cardamom, nutmeg, desiccated coconut, poppy seeds and katlu powder.
- Heat about 100g ghee in a kadai, and pan-fry the gundar. Once it sizzles, remove from the pan and add to the mix from the step above.
- In the same pan, heat 250g ghee on low heat and add the whole wheat flour. Gently toast until the whole wheat flour until it has roasted and changed colour. This step can take up to 15 minutes. Keep the heat low and stir at all times.
- Transfer the toasted flour to the mix from earlier and add the soaked methi powder mixture immediately too. Mix well.
- Now heat the remaining ghee in the same pan, and add jaggery. Heat gently until the jaggery has melted then remove from the heat.
- Meanwhile keep a greased tray or thali next to you.
- Pour jaggery syrup on the prepared flour mixture and quickly mix.
- Transfer katlu mix in the greased tray and spread evenly. Work fast as this mixture will set quickly.
- Sprinkle slivers of nuts and coconut shreds (optional). Let it cool until just warm and almost room temperature. Then, cut into squares with a sharp knife.
- Once totally cooled, store in an airtight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Prepare this aromatic and elegant Cranberry and Saffron Rice for a Christmas feast. This Persian-inspired rice pilaf or pulao is the perfect side dish. It’s studded with fresh cranberries, lightly toasted almonds with wonderful fragrance from saffron. It’s vegan, gluten-free and ready within 20 minutes.
Note – This recipe has been updated from the archives – first published December 2018. I’ve added new images and helpful content, the ingredients remain the same but with changes to the cooking method – more on that below.
In full celebration of cranberry season, here is my take on the Persian pilaf – specifically Albaloo Polo. Albaloo polo is made with sour cherries and saffron. I follow the exact same recipe except for adding fresh cranberries.
I call it Christmas rice because that is generally around the time when cranberries are in abundance in the UK. It’s festive with the addition of saffron and overall looks beautiful. I love the how the pink of the fresh cranberries pop through.
The Recipe Details
The taste of this rice is different to an Indian vegetable pulao or biryani. Instead, it’s delicately sweet with sour/tangy flavours of the cranberries. This is counterbalanced perfectly with the aromatic spices saffron and cardamom.
Making cranberry and saffron rice is easy and you only need a few ingredients. When this recipe was first posted, we used the instant pot to cook the rice. It worked well, but we found that the time taken overall is the same. My trick to get the rice cooked faster is to soak it in cold water for 30 minutes. In that time, it’s easy to prep the other ingredients. Also, you have better control of the fluffiness of the rice if cooking on the stove.
Serve it as part of a vegetarian feast with christmas pakora and brussel sprouts korma .
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Basmati Rice – for any pilaf or pulao dishes, my preference is basmati rice. Basmati rice is very aromatic and it has its own beautiful flavours. When it is perfectly cooked, each grain is fluffy and separate, however, you can use any long-grain white rice that you have.
Fresh cranberries – I prefer the tartness and flavour of fresh and they cook down beautifully. You can use dried – just expect it to taste a little different. Use leftovers to make Indian style cranberry chutney – it’ll keep well in the fridge.
Oil – any neutral flavoured oil.
Saffron – a few strands of saffron.
White onion – I slice it and sauté just until translucent.
Whole spices – I use bay leaf, a small cinnamon stick and cardamom pods. They add more depth of flavour to the rice.
Almonds – I roughly chop raw almonds and then add to the hot oil just after sautéing the onion. Adding too early and the almonds can burn. This ensures they are gently cooked only.
Freshly chopped coriander – for garnishing.
Sugar and salt
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Christmas Cranberry and Saffron Rice
Ingredients
- 1 cup basmati rice
- ½ cup cranberries fresh
- ½ white onion thinly sliced
- 5-6 almonds roughly chopped
- 2 tablespoon oil
- 1 bay leaf
- 1 inch cinnamon bark
- 5 green cardamom pods
- 1 pinch saffron strands
- 2 tablespoon sugar
- salt per taste
Garnish
- 2 tablespoon coriander
- 1 tablespoon almond chopped (optional)
Instructions
- Clean and wash rice under running cold water. Soak in cold water for 30 minutes.
Stovetop
- Heat oil in a pan on medium heat, add bay leaf, cardamom and cinnamon bark. Once they sizzle, add the sliced onions.
- Saute the onions until light pink, then add chopped almonds and saute for another minute or so.
- Add cranberries, drained rice, saffron, salt and sugar.
- Saute the rice for one minute, then pour over water to cook the rice. Mix well and bring to a boil.
- Cover the pan with a lid and turn the heat low. Allow the rice to cook until fluffy.
- Once done, let the rice steam for 5-10 minutes.
- Carefully fluff the rice with a fork. Garnish with chopped almonds and coriander.
- Serve hot.
Instant Pot
- Arrange the inner pot in the Instant Pot, select SAUTE for 3 minutes.
- Add oil, once hot, add onion and whole spices, saute for a few minutes then add almonds.
- Now add cranberries, drained rice, saffron, salt, sugar and water.
- Mix well and close the lid.
- Pressure cook the rice for 1 minute (this time may need adjusting based on the rice you use). Allow 10 minutes natural pressure release, then release the steam manually.
- Carefully mix the rice with the fork.
- Serve in a serving plate and garnish it with the freshly chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
