Katlu (Katlu Pak) is a wholesome Gujarati sweet made with whole wheat flour, ghee, jaggery and katlu powder - a mix of 32 herbs and spices. It's traditionally prepared in the winter months.
Note – This recipe has been updated from the archives – first published November 2018. I’ve added new images and helpful content, the recipe remains the same.
The first memory I have of katlu is as a younger kid. My Mum had prepared a batch for her and my Dad. I took a large bite thinking it would be super sweet like peanut chikki. Oh was I wrong! It had a strong, slightly bitter flavour. My Mum then explained all the different ingredients and that its usually a sweet that adults eat.
My Grandma would make katlu every winter and it's her recipe that my Mum, and now I, follow to this day. In Gujarati households around the world, you'll also find it's prepared for new mothers.
Can be served with a glass of milk - one piece daily in the morning.
Similar winter preparations are Gujarati gundar pak and North Indian pinni (aata ladoo) - both of which are made with lots of ghee, nuts, seeds and jaggery.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Whole wheat flour - basically any chapati flour works here.
Gundar - aka edible gum which is available in any Indian grocery store or online.
Ghee - I like to use homemade desi ghee, but shop-bought works well too. To keep this dairy-free, you can use dairy free butter or vegetable ghee (check it's vegan).
Jaggery - my recommendation for the best tasting sweets is to use freshly bought jaggery.
Spices & herbs - katlu is made with katlu powder, also sold as batrisu as it's a mix 32 different herbs and spices. You also need extra methi powder. For flavouring, I've used cardamom and nutmeg powder.
Nuts - I use a mix of almonds, pistachios, cashew nuts and walnuts. Use whichever nuts you have to hand.
Coconut - I've used desiccated coconut in the katlu pak and shredded coconut as a garnish.
Poppy seeds - specifically white poppy seeds.
Raisins
Storage
Katlu can be stored for up to four weeks in an air tight container at room temprature.
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Katlu
Ingredients
- 500 grams whole wheat flour
- 750 grams desi ghee used separately, see the method.
- 750 grams jaggery grated
- 250 grams methi powder
- 250 grams edible gum Gond or Gundar
- 200 grams katlu powder Batrisu powder
- 150 grams desiccated coconut lightly roasted
- 300 grams mixed nuts lightly roasted
- 100 grams poppy seeds
- 100 grams raisins
- 1 tablespoon cardamom powder
- 1 tablespoon nutmeg powder
Instructions
- The night before, mix together 250g ghee and methi powder. Allow this mix to rest over night.
- The next day, you can begin making the katlu.
- In a big, wide plate - mix together the mixed nuts, raisins, cardamom, nutmeg, desiccated coconut, poppy seeds and katlu powder.
- Heat about 100g ghee in a kadai, and pan-fry the gundar. Once it sizzles, remove from the pan and add to the mix from the step above.
- In the same pan, heat 250g ghee on low heat and add the whole wheat flour. Gently toast until the whole wheat flour until it has roasted and changed colour. This step can take up to 15 minutes. Keep the heat low and stir at all times.
- Transfer the toasted flour to the mix from earlier and add the soaked methi powder mixture immediately too. Mix well.
- Now heat the remaining ghee in the same pan, and add jaggery. Heat gently until the jaggery has melted then remove from the heat.
- Meanwhile keep a greased tray or thali next to you.
- Pour jaggery syrup on the prepared flour mixture and quickly mix.
- Transfer katlu mix in the greased tray and spread evenly. Work fast as this mixture will set quickly.
- Sprinkle slivers of nuts and coconut shreds (optional). Let it cool until just warm and almost room temperature. Then, cut into squares with a sharp knife.
- Once totally cooled, store in an airtight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Altaf says
Excellent. can you please send me the katlu powder recipe on my email. Appreciate your help. Thnx
Bithika says
Thank you for letting me know.
Bithika says
Hello! Thank you for sharing the recipe. I was wondering if children older than 5 years old and everyone in the family can eat it or is it something for women alone. Please share your thoughts.
jcookingodyssey says
Hello Bithika
You may give very tiny amount if kids like the taste of it, but not regularly as all these spices and herbs have quite strong flavours. Yes other members of the family can have Katlu.