Peanut Katli

Peanut Katli or Mungfali Katli is a delicious and melt-in-mouth classic Indian fudge made with peanuts, milk powder, sugar, and ghee.

Recipe Source Link:https://www.mygingergarlickitchen.com/peanut-katli/

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RECIPE INGREDIENTS

» For Peanut Katli

• 1 1/2 cup peanuts
• 1 cup milk powder
• 1 cup sugar
• 1/3 cup water
• 2 teaspoons ghee, divided
• For decoration (optional)
• Saffron
• Rose petals
• Edible silver leaves

RECIPE INSTRUCTIONS

» How to make Peanut Katli

1. Add 1 1/2 cup peanuts to a pan and roast it over medium-low heat until the skin of the peanuts starts coming off without browning the peanuts too much. Transfer it to a plate and let it cool completely. Then rub the peanut vigorously between your hands or kitchen towel to peel the skin. Then separate the peanuts from the skin using a frying strainer.
2. Add roasted peanuts to a spice or coffee jar and make a fine powder. Make sure to not pulse for long, or else the peanuts would start releasing oil and turn into peanut butter. You can also sieve if there are any big pieces or lumps. Add peanut powder to a large mixing bowl. Also, add milk powder and mix well to combine. Set it aside.
3. Add 1 cup sugar and 1/3 cup water to a pan over medium heat. Stir well using a spatula and dissolve the sugar. Bring it to a boil, and then boil for 2-3 minutes or until it reaches 1-string consistency. To check sugar syrup consistency, carefully touch the syrup with the index finger and then touch your thumb and index finger together and gently pull it apart. If the syrup is sticky then your syrup is ready.
4. Add in the prepared peanut powder and milk powder mixture. Turn the heat to low and mix well until everything is well combined. Continue stirring and cooking until the mixture starts getting thick. Add 1 teaspoon of ghee and mix well. Keep stirring and cooking, until the dough starts leaving the pan slightly. Immediately turn off the heat, do not overcook or the katli would come out hard. Keep stirring for 1-2 minutes in the pan.
5. On a work surface, lay the parchment paper. Add 1 teaspoon of ghee and spread it using your hands or a brush. Transfer the mixture onto the parchment paper. Using the parchment paper press and smoothen the mixture until it forms a smooth dough.
6. Lay another parchment paper on top and gently roll it slightly thick using a rolling pin. Making sure to roll it uniform. Decorate with edible silver/golden leaves, saffron strands, and dried rose petals. Place the parchment paper on top and roll again to stick the decoration.
7. Let it cool for about 5-6 minutes and then cut using a pizza cutter or sharp knife into diamond shapes or any other shapes of your choice. Let it cool completely at room temperature, it will harden as it cools. Store peanut katli in an air-tight container for up to two weeks.

RECIPE NOTES

1. To add a nutty crunch to this katli, you can add finely chopped almonds, cashews, and or Pistachios to the katli mixture.
2. This katli does not have any flavoring. But there isn?t any harm in adding flavors such as cardamom, rose water, kewra water, or saffron strands. You can choose any flavoring of your choice.
3. I have decorated this mungfali katli with edible silver leaves, saffron strands, and rose petals. Any type of decoration is just to make it look pretty and fancy. If you don't like decorations, you can serve them just as they are.
4. Always use a non-stick pan for making this katli recipe. The mixture doesn?t burn and sticks to the pan.