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peanut katli or peanut burfi served in a large bowl
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5 from 4 votes

Peanut Katli

Easy melt in the mouth peanut katli made with just two main ingredients.
Prep Time20 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: Indian
Servings: 16 katli pieces
Author: Madhavi

Equipment

  • blender or spice grinder
  • Rolling Pin

Ingredients

  • 1 cup powdered peanuts see instructions
  • ½ cup sugar
  • 3 tsp ghee (clarified butter) ( 2 tsp while cooking and 1 tsp to grease the parchment paper)
  • ¼ tsp cardamom optional
  • ¼ cup water

Instructions

Roasting the peanuts at home –

  • Roast about 1.5 cups of peanuts in low to medium flame till light brown. You can cook them either in the over or in a pan. If using pan make sure you keep the flame in low. We don’t want to get any brown spots on the peanut.
  • Let the peanuts cool completely, and remove the skin. Use a spice jar or blender to powder the peanuts. Pulse it for few seconds. mix and pulse again. Do not over grind, if the not the oil will release from the peanuts and become paste.

If using store bought blanched peanuts-

  • Store bought blanched peanuts are already skinless, so just pulse them few times till you get a fine powder. Like mentioned before, do not over grind.
  • Measure the peanut powder and use 1 cup in this recipe.

Procedure -

  • Add sugar and water to a pan. Mix it well and bring the water to a rolling boil.
  • Reduce the heat and add peanut powder and slowly mix until there are no lumps. Now increase the heat to medium and cook it stirring continuously.
  • After 7- 8 minutes, the mixture will start to leave the sides and form one big mass. Add 2 tsp of ghee and cook for another 2-3 minutes.
  • Take a small portion of the mixture,and try to form a ball. If it is not sticking to your hand and you can almost make a ball, the mixture is ready. Just be careful when touching the hot dough. Immediately turn off the heat. Do not over cook if not the mixture will become crumbly.
  • Add the cardamom powder ( you just need to add very little of it) and mix it well.
  • Transfer the dough to a greased parchment paper. With a spatula knead the dough for 1-2 minutes. If the dough is feeling dry, apply some ghee or water to your palms and knead it again. Place a greased parchment paper on the top and with the help of a rolling pin roll the dough to ⅛ inch thickness.
  • Cut the katli to desired shape. Let cool completely before storing. If you feel the mixture is sticking to the cutter, wait for 3-4 minutes and then cut the slices.

Notes

Please follow my step by step instructions with pics and tips before making this recipe.