Katlu

Name: Katlu
Cuisine: British
Ingredients: 1 cup wheat flour; 1 cup ghee; 1/2 cup dessicated coconut; 1 cup mixed nuts, roughly grounded; 1 cup gond, powdered (tragacanth gum herb); 1 1/2 cups jaggery; 1/2 cup katlu/batrisu powder; 1/2 tsp nutmeg powder; 2 tbsps ginger powder; 1 tbsp tumeric powder; 1 tbsp powdered fennel seeds; 1 tbsp powdered fenugreek seeds; 1 tsp powdered dill seeds; 1 tsp powdered hirabol; 1 tsp powdered kamarkas; 1/2 tsp powdered black pepper; 1/2 tsp cardamom powder; Generous pinch of saffron; 1 tbsp poppy seeds

Rachna @cook_13571950

Leicestershire

Katlu is a Gujarati sweet, enriched with herbs and spices. It is mainly made after a woman gives birth. She's fed Katlu every day. It is full of goodness, for it helps in rebuilding, healing and strengthening the body post giving birth. But, at my house, we normally prepare this all around the year and specially during winter season, as it helps producing heat within the body to keep warm. I have a slice of Katlu for breakfast and it's very filling, keeps me going through out the day. I use katlu/batrisu powder made by Jalpur, it's easily available in the Indian grocery stores.

Rachna @cook_13571950

Saved

Ingredients

1 cupwheat flour
1 cupghee
1/2 cupdessicated coconut
1 cupmixed nuts, roughly grounded
1 cupgond, powdered (tragacanth gum herb)
1 1/2 cupsjaggery
1/2 cupkatlu/batrisu powder
1/2 tspnutmeg powder
2 tbspsginger powder
1 tbsptumeric powder
1 tbsppowdered fennel seeds
1 tbsppowdered fenugreek seeds
1 tsppowdered dill seeds
1 tsppowdered hirabol
1 tsppowdered kamarkas
1/2 tsppowdered black pepper
1/2 tspcardamom powder
Generous pinch of saffron
1 tbsppoppy seeds

Saved

Steps

1

In a bowl add dessicated coconut, mixed nuts, katlu powder, ginger powder, nutmeg powder, tumeric powder, fennel seeds, fenugreek seeds, dill seeds, hirabol, kamarkas, saffron, cardamom and black pepper. Mix well and keep it aside.
2

In a heavy bottom pan, add the ghee and heat on medium flame. When the ghee has melted, add the wheat flour and continue stirring it on medium flame. Cook till it turns golden brown.
3

Then add the gond powder and cook till it swells.
4

Then to it, add the prepared dry mix and mix well. If you find the mixture to be dry, add some more ghee. Cook for 2 minutes and turn off the heat.
5

To this add the jaggery and combine well, there shouldn't be any lumps left.
6

Grease a tray and pour the mixture into it and spread it evenly and tap with a spatula.
7

Sprinkle the poppy seeds over it and let it cool down and set. I normally let it set overnight. Then cut into pieces of your choice and it's ready to serve.