Peanut Katli Recipe: A simple and easy classic Indian dessert recipe made with peanuts and sugar. It is essentially a thrifty or economical alternative version of kaju katli recipe that has the same taste and flavour but uses less expensive ingredients. It is ideal for various festival occasions, as well as daily after lunch or dinner small dessert treats.
Indian dessert recipes are well-known for their flavour, taste, and creamy richness. These, on the other hand, are typically prepared with a premium selection of dry fruits and ingredients that may not be justified. However, there are cheaper alternatives, and peanut katli is one such easy and simple classical Indian dessert recipe.
I’ve posted several Indian sweets ranges, but they’ve all been made with dry fruits or other premium ingredients. While using those produces some of the best Indian sweets, it can be costly. Personally, I prefer simple and quick-to-make desserts. So here is one of the simplest, easiest, and most importantly inexpensive Indian sweet recipes. Basically, I made a katli sweet with peanuts but not cashews. By taste alone, you would not be able to tell if it was made with cashews or peanuts. In other words, it produces the same texture and flavour as kaju katli using the same steps. Please try this katli recipe variation and let me know how you like it.
Here are some more tips, suggestions, and variations to the peanut katli recipe. First and foremost, the peanuts must be fresh and of the highest quality. Stale peanuts usually have an unpleasant taste that detracts from the overall sweetness. Check the expiry date before buying it from the grocery store. Second, I roasted the peanuts over a low to medium heat. This is a critical step that should eliminate the raw smell and flavour of peanuts. You can also buy roasted peanuts from the store to shorten the cooking time. Finally, I used silver vark or foil to achieve an authentic look. It is not, however, required and can be skipped if you do not have it.
Here are some more tips, suggestions, and variations to the peanut katli recipe. First and foremost, the peanuts must be fresh and of the highest quality. Stale peanuts usually have an unpleasant taste that detracts from the overall sweetness. Check the expiry date before buying it from the grocery store. Second, I roasted the peanuts over a low to medium heat. This is a critical step that should eliminate the raw smell and flavour of peanuts. You can also buy roasted peanuts from the store to shorten the cooking time. Finally, I used silver vark or foil to achieve an authentic look. It is not, however, required and can be skipped if you do not have it.
You can also see my other Indian Recipes, it Includes a variety of delicious recipes such as Idli Dhokla Recipe and So on.
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- Dinner Recipes
- Lunch Recipes & More!
Peanut Katli Recipe Card:
Peanut Katli Recipe
Ingredients
- 2 cup peanut
- 2 tbsp milk powder
- 1/4 tsp cardamom powder
- 1 cup sugar
- 1/2 cup water
- 1 tsp ghee
Instructions
Step-by-step instructions for making peanut katli { mungfali katli }:
- First, roast 2 cups of peanuts on low heat.
- Roast until the skin begins to separate, but do not brown the peanuts.
- Allow to cool completely before transferring to a large plate.
- Now rub and peel the skin off the peanuts and discard it.
- Blend roasted peanuts in batches to a fine powder. If you don't pulse and blend, the peanuts will release oil and turn into a paste.
- Make sure there are no lumps in the peanut powder.
- Add 2 tbsp milk powder and 1/4 tsp cardamom powder
- Mix thoroughly to ensure that everything is well combined. The addition of milk powder adds richness to the katli.
- 1 cup sugar and 1/2 cup water in a large kadai
- Stir well to dissolve the sugar. Boil for 5 minutes, or until the consistency of 1 string is reached.
- Mix in the powdered peanuts while keeping the flame on low.
- Continue to stir until the mixture is well combined and a smooth paste forms.
- Continue to mix after adding 1 tsp ghee.
- Cook until the mixture becomes a smooth paste and begins to separate slightly from the pan. If you overcook the burfi, it will become hard.
- Place the mixture on the butter paper. Ghee should be used to grease the butter paper.
- Fold the mixture with a spatula until it thickens.
- Begin pressing and smoothing the mixture with the butter paper later.
- Once the dough has been formed, knead it lightly to make a soft dough.
- Roll the peanut dough between two sheets of butter paper with a rolling pin.
- Roll it out slightly thick and evenly.
- Apply silver leaf or silver vark to the surface. Vark is not required.
- Cut into a diamond shape or another shape of your choice.
- Finally, peanut katli will keep in an airtight container for a month.
Notes:
- First and foremost, roast the peanuts on a low flame to avoid brown spots on the peanuts.
- Also, make sure to pulse and powder the peanuts until they are finely ground.
- Furthermore, the consistency of the sugar syrup is critical in the preparation of this burfi.
- Finally, when made with high-quality peanuts, the peanut katli recipe tastes fantastic.