Mungfali katli recipe | mungfali ki katli | peanut barfi recipe | mungfali mawa katli with desi ghee residue with step wise pictorial and video method is here to bring warmth during these chilling winters.

Winters in India and especially in northern india can’t be imagined without mungfali, called peanuts in English. You will find small vendors on rehri here and there in every nook and corner of the city selling mungfali, gachak, rewri & many more tongue tickling items.

People usually buy mungfali & cherish while sitting with the entire family members in quilts during late evening hours. The whole environment creates such a magical touch when whole family is sitting together during a time when life is confined to mobiles, TVs and personal rooms.

Mungfali katli recipe | mungfali ki katli | peanut barfi recipe | mungfali mawa katli with desi ghee residue came to our mind due to two major reasons.

One, as usual, we were having leftover desi ghee residue & we wanted to use it in new way.

Second, very shortly festival of lohri is reaching & wanted to make out something different from regular recipes.

Although the festival of lohri can’t be imagined without gachak/chikki and rewri, but introducing a new kind of recipe is truly a bliss. You can make it ahead of time and serve to the guests arriving you this lohri.

Don’t miss : Number of recipes made using leftover desi ghee residue.

Step wise pictorial method of mungfali katli recipe

1. Dry roast peanuts in a pan for 5 minutes or until they begins to change the colour.
2. Let the peanuts turn little cool and remove their skin by rubbing a handful of them between your palms or the way you like.
3. Add peanuts in a grinder jar and begin to grind them.
4. Grind the peanuts to grainy texture. Keep aside. This is VERY IMPORTANT to note that don’t grind peanuts in one go. Why, mentioned in notes below.
5. Take a tray or plate and grease the tray with some ghee and keep aside.
6. Take a pan and add water and sugar in it.
7. When sugar melts, add cardamoms & desi ghee in it.
8. Let the sugar syrup attain one string consistency.
9. Switch off the flame and immediately add ground peanuts and desi ghee residue.
10. Give it a good mix but do it fast.
11. Without any delay, transfer the mixture in greased tray.
12. Spread the mixture using spatula.
13. Garnish the mixture with silver vark.
14. Cut the mixture into diamond shape using knife or in any other shape of your choice.

Your mungfali katli is ready. Enjoy.

NOTES

1. Be careful while roasting peanuts. If you over roast them, a burnt taste and smell will be felt while eating it.
2. This is suggested not to grind the peanuts in one run of grinder. This way peanuts will become creamy & you will end up with peanut butter whereas we need grainy dry texture. So pulse in intervals of 2 or 3.
3. The black spots appearing in the katli due to use of ghee residue. If you use fresh regular mawa/khoya, your katli will be on a whiter side.
4. You can garnish katli with dry fruits of your choice.

Mungfali katli recipe – recipe card

1. Be careful while roasting peanuts. If you over roast them, a burnt taste and smell will be felt while eating it.
2. This is suggested not to grind the peanuts in one run of grinder. This way peanuts will become creamy & you will end up with peanut butter whereas we need grainy dry texture. So pulse in intervals of 2 or 3.
3. The black spots appearing in the katli due to use of ghee residue. If you use fresh regular mawa/khoya, your katli will be on a whiter side.
4. You can garnish katli with dry fruits of your choice.