Peanut Katli (easy)

Why make Peanut Katli

Peanut Katli is the sister of Kaju Katli. Kaju Katli translates directly as “cashew slice” but we have made it here with peanuts as an alternative to cashew which is just as delicious. The taste is almost marzipan like and the fudgy texture is also fairly similar. Decorate the traditional way with Chandi Varak (edible real silver) or gold foil for a premium sweet.

You may see that katli recipes are also sometimes called barfi or burfi. Strictly speaking, Barfi is a milk-based sweet that has a taste and texture slightly different to katli.

Have a look at our Best Barfi-Peda Recipes for more Indian sweet inspiration.

We love making different Katli varieties :

Kaju Katli – made with just 2 main ingredients – cashew powder and sugar

Badam Gulkand Katli – almond katli with a divine rose petal jam stuffing

Vegan Kesar Badam Katli – almond katli with floral and sweet saffron with the added bonus of being completely VEGAN!

For those of us who do not have this sixth sense, we can find little cheat methods to still get perfect mithai every time!

The traditional method of making Katli is to make sugar syrup or chasni that forms threads between your fingertips.

In this method, instead of completely making the chasni, we are adding the peanut powder directly to the water and sugar before it becomes a syrup. No more worrying about the consistency of the sugar syrup.

Peanut Katli/Barfi with Peanut Powder

We have used blanched peanuts to make peanut powder. It was so easy and quick as blanched peanuts are already skinless.

If you can’t find blanched peanuts then roast raw peanuts on a very low heat until the skin of the peanuts starts coming off. Make sure that no burn marks appear on the peanuts – we do not want to end up with roasted peanuts here.

Let them cool completely, then remove all the skin. Do this by rubbing the peanuts between your hands or kitchen tea towel.

Then grind in a coffee grinder, sieve to remove any pieces/lumps that are too large, and use it in making these katli.

Ingredients

1. Peanut powder/flour – check how to make peanut powder above

2. Sugar – use white granulated sugar.

3. Saffron threads – This is optional. We do not need a lot of saffron as we do not want to add too much colour to the katlis.

4. Ghee – vegans can use alternatives such as vegetable ghee.

You may add just 2 tsp. milk powder, but remove 2 tsp. peanut flour (makes even softer katli)

Edible silver tin foil or chandi ka varq is optional.

What to do if my Katli cracks or doesn’t bind?

1. When you are rolling out the katli, you may find that it cracks and does not stick together, which means the dough is overcooked. At this point, return the mixture back into the pan and add whole milk tbsp by tbsp. You will probably only need max 2-3 tbsp of milk to make the mixture silky again. Take off the heat and roll out again whilst still hot.

2. I have seen tips that suggest seeing if you can make a small smooth round ball which shows that the mixture is ready. It may work for some, but I have found that the tip doesn’t always apply. If you wait for the ball to form whilst cooking the mixture, you may find that it has overcooked and will crack by the time it comes to rolling out the katli.

Instead, take the mixture off the heat as soon as you see it begin to leave the sides of the pan. Keep stirring even though it is off the heat as it will continue to cook in its own heat. This gives you enough time to knead the dough before you start rolling it out.

Tips

1. Use a heavy bottom pan otherwise the mixture may burn. A kadai or non-stick pan works best.

2. Give the sugar time to dissolve. Adding the flour too early will result in katli that is grainy and difficult to roll out.

Storing suggestions

Allow to cool completely before storing it in containers and covering with a lid.

Keeping katlis in the fridge will make them go hard. Keep them at room temperature as they will not go off or spoil if they are kept out.

Method

These peanut katlis are made in three easy steps.

The first step is to make sugar water, the second step is to make dough and last step is to roll out the katli.

FIRST MAKE SUGAR WATER

Note that we are not making any threads in this sugar syrup.

In a pan take sugar. (pic 1)

Add water and saffron and just bring it to the first boil on medium heat and let the sugar dissolve. (pic 2)

MAKE A DOUGH

Add peanut flour. (pic 3)

Keep mixing the mixture will get thicker. (pic 4)

Add melted ghee (pic 5)

Turn off the heat when the dough is just about to come together and keep stirring another 2-3 minutes. (pic 6)

ROLL OUT KATLI

Transfer the dough into the plate and knead it. (pic 7)

Place parchment paper on worktop, put the dough. (pic 8)

Lay another paper on top and roll out gently. (pic 9)

Apply silver warq (optional) Cut it into the desired shape. (pic 10)

Let it cool completely, katli will harden once totally cooled.

Enjoy

Other Indian Sweets/Mithai Recipes

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Peanut Katli

Equipment

• Heavy based non-stick pan
• Spatula
• Rolling Pin
• Knife
• Parchment paper
• Wooden board

Ingredients

• 2 cup peanut flour check above in the post how to make it
• 1 cup sugar
• ½ cup water
• 2 tbsp. ghee
• Big pinch saffron optional

Instructions

• Add sugar and water in a pan, keep medium heat.
• Tip in saffron if you want.
• Using spatula dissolve the sugar.
• Bring it the first boil, check bubbles appearing.
• Add peanut flour and mix well.
• Keep the heat moderate to low and keep stirring.
• When dough starts getting thick, add melted ghee and mix well.
• Keep cooking, as soon as dough start leaving the pan, turn off the heat.
• Still keep cooking and stirring for a couple of minutes.
• Transfer into the plate and let it cool for a minute or so.
• Knead the dough using spoon first then with your hands until it becomes smooth but still warm.
• On a board, lay the parchment paper and put the dough.
• Lay another paper on top and gently roll it using rolling pin.
• Keep 1/2 cm thickness.
• Stick chandi ka varq if using.
• Let it cool for 5 minutes or so.
• Cut using a pizza cutter or sharp knife.
• Let it cool, it will harden as it cools.
• Store in an air-tight container.

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.

Peanut Katli

Equipment

• Heavy based non-stick pan
• Spatula
• Rolling Pin
• Knife
• Parchment paper
• Wooden board

Ingredients

• 2 cup peanut flour check above in the post how to make it
• 1 cup sugar
• ½ cup water
• 2 tbsp. ghee
• Big pinch saffron optional

Instructions

• Add sugar and water in a pan, keep medium heat.
• Tip in saffron if you want.
• Using spatula dissolve the sugar.
• Bring it the first boil, check bubbles appearing.
• Add peanut flour and mix well.
• Keep the heat moderate to low and keep stirring.
• When dough starts getting thick, add melted ghee and mix well.
• Keep cooking, as soon as dough start leaving the pan, turn off the heat.
• Still keep cooking and stirring for a couple of minutes.
• Transfer into the plate and let it cool for a minute or so.
• Knead the dough using spoon first then with your hands until it becomes smooth but still warm.
• On a board, lay the parchment paper and put the dough.
• Lay another paper on top and gently roll it using rolling pin.
• Keep 1/2 cm thickness.
• Stick chandi ka varq if using.
• Let it cool for 5 minutes or so.
• Cut using a pizza cutter or sharp knife.
• Let it cool, it will harden as it cools.
• Store in an air-tight container.

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.

INSTANT POT MEXICAN RICE WITH COCONUT, CORIANDER AND LIME

Coconut, Coriander and Lime Rice

It is hard to beat a good rice dish, and this one is no exception! So light and yet has a delicious touch of citrus. I love how the coconut milk is not overpowering at all in this recipe as we have only used a small amount. Instead, it lends a little sweetness which is balanced out by lemony and floral coriander.

This rice is:

✓Suitable for vegans

✓Gluten-free

✓Goes well with Mexican, Indian and other cuisines

✓Instant Pot recipe – ready in 1 minute

✓Get fluffy rice – every. single. time.

✓Easy to find ingredients

✓Easy to make ahead of time

✓We love serving ours with Mexican Chilli and guacamole.

Instant Pot to get the Fluffiest Rice

I’ll admit, I have only recently converted to the Instant Pot trend but I can already see its benefits. We recently made a Vegan Coconut and Pineapple Thai Fried Rice in the Instant Pot and the results were phenomenal!

For the rice that we use at home (a good quality basmati rice), we have found that 1 minute on LOW PRESSURE gets us perfectly fluffy rice.

This may not be the same for you as each rice cooks differently. We once bought basmati rice from a different supermarket and they didn’t have our usual brand. When I tried cooking it my usual way, it just didn’t cook and took so much longer! Only then I understood why there are so many different methods and timings for rice out there.

The only way to get it right is to try it out for yourself. My tip would be to start on Low Pressure and build up the minutes each time. At least you won’t be ending up with mush, wasted money, and a hungry tummy.

I also find that soaking the rice for even 5-10 mins helps in getting even fluffier rice. You can though, add the washed rice straight into the Instant Pot as well without any worry.

🌾Ingredients:

Rice – we have used basmati rice

Coconut Milk Coconut Oil Olive Oil

Fresh coriander

Vegetable stock cube – if you haven’t got this, you can leave it out. I just found it adds extra flavour

Lime – zest of a lime and its juice

You will probably have leftover coconut milk if you open up a tin. These are some of our favourite coconut milk recipes for you to try so that you don’t have a tin sitting around for too long:

Mains:

Red Kidney Beans and Coconut Curry

Tofu and Mango Coconut Curry

Coconut Milk Paratha

Sweets/Desserts:

Instant Pot Eggless Mandazi/Mahamri

Fruity Coconut Rice Pudding

Or you can also freeze coconut milk by pouring it into a freezer-friendly container as soon as possible after opening. Let it defrost naturally and mix thoroughly as it may have separated a little.

🥬How to revive wilted Coriander

The problem with buying herbs is that they come in huge bunches. Doesn’t help that they do not stay fresh for very long either.

To combat this problem and to get fresh-looking and tasting herbs, place the stems of the herbs in cold water. In about 30 min-1 hour, you will get bright herbs again.

Store:

Fridge – As soon as the rice has cooled, place in the fridge and eat within 2 days.

Freezer – this rice can be frozen easily. Allow to defrost naturally to keep the texture of the rice.

We have some of this rice and Garlicky Moong Daal with Carrot Tops left in the fridge so we ate the two together without much thought into how they would taste. But oh my god, it was so good! I reckon I’ll be making this rice a lot more to go with Indian daals and curries too now!

Method:

Instant Pot :

If there is a time on your hand, wash and soak rice before cooking, it will save time and energy.

Place the inner pot in the instant pot.

Select SAUTE mode for 5 minutes, add oil.

Add washed and soaked rice, stock and coconut milk.

Close the lid, and choose LOW PRESSURE for 1 minute, turn the valve to sealing position.

Let the pressure release naturally.

Using fork fluff up the rice.

Add lime zest, juice, coconut oil and freshly chopped coriander and mix.

Serve.

Stove Top:

Wash the rice and keep it aside for 15-20 minutes.

First heat oil in a thick bottom pan Picture 1 Add soaked rice Picture 2 Now pour vegetable stock Picture 3 Tip in coconut milk Picture 4

Let the first boil come Picture 5. Cover the pan with a lid and cook the rice for 7-8 minutes. Picture 6. Once the rice is done, add lime zest. Picture 7. Add lime juice Picture 8. Stir in coconut oil. Picture 9. Add freshly chopped coriander or cilantro, mix and serve. Picture 10

Other Rice and Instant Pot Recipes

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INSTANT POT MEXICAN RICE WITH COCONUT, CILANTRO AND LIME

Ingredients

• 1 cup basmati rice
• 1 ½ cup vegetable stock
• 50 ml coconut milk
• 1 tbsp. coconut oil
• 2-3 limes
• ½ cup freshly chopped coriander.

Instructions

• Clean, wash and rice for 5-10 minutes in cold water.
• Discard the water.
• Insert inner pot into the Instant pot.
• Select Saute mode for 2 minutes, add oil.
• Add rice, stock and coconut milk.
• Close the lid and turn the valve to sealing position.
• Choose LOW PRESSURE and press for 1 minute.
• Let the pressure release naturally.
• Open the lid and fluff up the rice with the fork.
• Add lime zest, lime juice and freshly chopped coriander.
• Mix and serve hot.

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.