Prep and Cooking Time: 35 min.
Ingredients:
250 grams of Gor Papadi Flour or Coarse Wheat Flour
250 grams Ghee (Clarified Butter)
175 grams Jaggery Very Finely Chopped (Gōr)
100 grams Gund Coarsely Grind (Edible Arabic Gum)
50 grams Dill Seeds Coarsely Grind (Suvādānā)
100 grams Katlu Powder (Batrisu)
100 grams Desiccated Coconut
25 grams White Poppy Seeds (Khas Khas)
50 grams Cashew Nuts Flakes
50 grams Almonds Flakes
25 grams Pistachio Flakes
25 grams Fenugreek Seeds into Fine Powder
3 tbsp Ginger Powder
2 tsp Black Pepper Powder
1 tsp Turmeric Powder
Method:
Heat ghee in a big pan on medium flame; once melted, add the wheat flour and roast until golden brown while continuously stirring on low-medium flame for about 10-12 minutes.
Sprinkle the gund always round and stir until it pops up, about 2-3 minutes, keeping the flame low-medium.
Then add the rest of the ingredients, apart from the jaggery, and mix well; turn the flame off; add the jaggery and mix thoroughly to ensure no lumps are left, for about 2-3 minutes.
Grease a 12-inch square tray. Transfer the mixture and press it down hard to flatten and smooth it. Garnish with poppy seeds, flaked almonds, and pistachios. Tap it with a spatula and flatten it.
Once cool, cut into small square pieces, remove and store in an airtight container. Consume within a month.
NB:
Before I cut the katul barfi, I put the tray in the fridge for 2 hours to set it stiff and easy to cut.
Do not compromise on the ghee; you will need it all and might need a tablespoon or more.
I have used Gor Papadi Flour in this recipe.
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