Mungfali katli recipe
Mungfali katli recipe made with peanuts and leftover desi ghee residue is a delicious sweet barfi.
Ingredients
- 1.5 cup peanuts
- 1/2 cup ghee residue or fresh khoya
- 3/4 cup sugar
- 4-5 green cardamoms crushed
- 1 tbsp desi ghee plus little more for greasing
- 1/2 cup water
- Silver vark for garnish
Instructions
- Dry roast peanuts in a pan for 5 minutes or until they begins to change the colour.
- Let the peanuts turn little cool and remove their skin by rubbing a handful of them between your palms or the way you like.
- Add peanuts in a grinder jar and begin to grind them.
- 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.
- Take a tray or plate and grease the tray with some ghee and keep aside.
- Take a pan and add water and sugar in it.
- When sugar melts, add cardamoms & desi ghee in it.
- Let the sugar syrup attain one string consistency.
- Switch off the flame and immediately add ground peanuts and desi ghee residue.
- Give it a good mix but do it fast.
- Without any delay, transfer the mixture in greased tray.
- Spread the mixture using spatula.
- Garnish the mixture with silver vark.
- Cut the mixture into diamond shape using knife or in any other shape of your choice.
- Your mungfali katli is ready. Enjoy.
Notes
- Be careful while roasting peanuts. If you over roast them, a burnt taste and smell will be felt while eating it.
- 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.
- 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.
- You can garnish katli with dry fruits of your choice.