Katlu

Name: Katlu
Cuisine: British
Ingredients: 2 cups wheat flour; 1 1/2 cups ghee; 1 cup Almond powder; 1 cup Desiccated coconut powder; 1 cup gund powder (edible gum); 2 cups Jaggery; 1/2 cup Katlu powder; 1 teaspoon black pepper powder; 1 tablespoon dill seeds; 2 teaspoon turmeric powder; 1 tablespoon fennel seeds powder; Few strands of saffron; Slivered almonds and pistachios; 1 tablespoon poppyseeds

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

This is a recipe that our mother’s and grand mother’s made it for us to eat after pregnancy.

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

This is a recipe that our mother’s and grand mother’s made it for us to eat after pregnancy.

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Ingredients

2 cupswheat flour
1 1/2 cupsghee
1 cupAlmond powder
1 cupDesiccated coconut powder
1 cupgund powder (edible gum)
2 cupsJaggery
1/2 cupKatlu powder
1 teaspoonblack pepper powder
1 tablespoondill seeds
2 teaspoonturmeric powder
1 tablespoonfennel seeds powder
For garnishing:-
Few strands of saffron
Slivered almonds and pistachios
1 tablespoonpoppyseeds

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Steps

1

Heat ghee in a non stick pan on medium heat. Once the ghee is melted add the wheat flour and roast until golden brown while continuously stirring.
2

Once golden brow add the powdered gund and stir until the gund pops up.
Add the rest of the ingredients apart from jaggery and mix well. At this stage if the mixture is dry add more ghee if preferred.
Turn the gas off before adding jaggery.
3

Mix the the mixture thoroughly ensuring no lumps are there from jaggery.
Transfer the mixture in a greased tray and spread the mixture evenly. Garnish with poppyseeds, slivered almonds, pistachios and saffron. Tap with spatula and flatten. Make square pieces while its warm.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on June 17, 2019 09:08

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.