PEANUT KATLI | SINGADANA KATLI | MOONGPHALI KI KATLI

Imagine Kaju Katli made with Peanuts, and you end up with Peanut Katli or Peanut Barfi. This smooth and melt-in-the-mouth Indian sweet is made with peanut flour (ground peanuts) and sugar syrup. Make the best Peanut Katli with only 3 ingredients and in under 30 mins. The result is diamond-shaped ambrosia!

These sweet peanuts slices are served in a white ceramic plate.



PEANUT KATLI | MOONGPHALI KI KATLI | SINGDANA KATLI 



Why make Peanut Katli


Peanut Katli is the sister of Kaju Katli. Kaju Katli translates directly as "cashew slice" but we have made it here with peanuts as an alternative to cashew which is just as delicious. The taste is almost marzipan like and the fudgy texture is also fairly similar. Decorate the traditional way with Chandi Varak (edible real silver) or gold foil for a premium sweet.

You may see that katli recipes are also sometimes called barfi or burfi. Strictly speaking, Barfi is a milk-based sweet that has a taste and texture slightly different to katli. Have a look at our 19 Best Barfi-Peda Recipes


Also known as peanut barfi, served in a white plate and decorated with saffron.


There are many reasons why you need to make these soft Peanut Katli - right now!


✓A cheaper alternative to kaju katli - peanuts are much cheaper than cashew.

✓Any allergies/intolerances specific to cashew nuts

✓Easily made vegan

✓Gluten-free

✓Show-stopper Indian sweet

✓Make for festivities such as Diwali, Holi, Raksha Bandhan and Eid.

✓Easy mithai to make for gifting

✓Keeps well for a few days


We love making different Katli varieties:

Kaju Katli - made with just 2 main ingredients - cashew powder and sugar

Badam Gulkand Katli - almond katli with a divine rose petal jam stuffing

Vegan Kesar Badam Katli - almond katli with floral and sweet saffron with the added bonus of being completely VEGAN!


An easy method for making Katli: for beginners


I'll admit to you, when I was first learning from my Mum how to make Indian sweets, it seemed like an absolute minefield. You had to get the ingredients and method absolutely right otherwise it would all go wrong.

My Mum cooks by the look and feel of the food in front of her and never weighs out her ingredients which is hard to learn until you get a feel for the food yourself.

For those of us who do not have this sixth sense, we can find little cheat methods to still get perfect mithai every time!

The traditional method of making Katli is to make sugar syrup or chasni that forms threads between your fingertips.

In this method, instead of completely making the chasni, we are adding the peanut powder directly to the water and sugar before it becomes a syrup. No more worrying about the consistency of the sugar syrup.


Peanut Katli/Barfi with Peanut Powder 



We have used blanched peanuts to make peanut powder. It was so easy and quick as blanched peanuts are already skinless.

If you can't find blanched peanuts then roast raw peanuts on a very low heat until the skin of the peanuts starts coming off. Make sure that no burn marks appear on the peanuts - we do not want to end up with roasted peanuts here.

Let them cool completely, then remove all the skin. Do this by rubbing the peanuts between your hands or kitchen tea towel.

Then grind in a coffee grinder, sieve to remove any pieces/lumps that are too large, and use it in making these katli.


🥜Ingredients:

Moongphali katli needs only 4 ingredients that are shown in bowls.


1. Peanut powder/flour - check how to make peanut powder above

2. Sugar - use white granulated sugar.

3. Saffron threads - This is optional. We do not need a lot of saffron as we do not want to add too much colour to the katlis.

4. Ghee - vegans can use alternatives such as vegetable ghee.

You may add just 2 tsp. milk powder, but remove 2 tsp. peanut flour (makes even softer katli)

Edible silver tin foil or chandi ka varq is optional.




❌What to do if my Katli cracks or doesn't bind?


1. When you are rolling out the katli, you may find that it cracks and does not stick together, which means the dough is overcooked.  At this point, return the mixture back into the pan and add whole milk tbsp by tbsp. You will probably only need max 2-3 tbsp of milk to make the mixture silky again. Take off the heat and roll out again whilst still hot.

2. I have seen tips that suggest seeing if you can make a small smooth round ball which shows that the mixture is ready. It may work for some, but I have found that the tip doesn't always apply. If you wait for the ball to form whilst cooking the mixture, you may find that it has overcooked and will crack by the time it comes to rolling out the katli.

Instead, take the mixture off the heat as soon as you see it begin to leave the sides of the pan. Keep stirring even though it is off the heat as it will continue to cook in its own heat. This gives you enough time to knead the dough before you start rolling it out.


💡Tips:


1. Use a heavy bottom pan otherwise the mixture may burn. A kadai or non-stick pan works best.

2. Give the sugar time to dissolve. Adding the flour too early will result in katli that is grainy and difficult to roll out.



Storing suggestions:


Allow to cool completely before storing it in containers and covering with a lid.

Keeping katlis in the fridge will make them go hard. Keep them at room temperature as they will not go off or spoil if they are kept out.

Method:


These peanut katlis are made in three easy steps.

The first step is to make sugar water, the second step is to make dough and last step is to roll out the katli.

FIRST MAKE SUGAR WATER

Note that we are not making any threads in this sugar syrup.

In a pan take sugar. (pic 1)

Add water and saffron and just bring it to the first boil on medium heat and let the sugar dissolve. (pic 2)



MAKE A DOUGH

Add peanut flour. (pic 3)

Keep mixing the mixture will get thicker. (pic 4)

Add melted ghee (pic 5)

Turn off the heat when the dough is just about to come together and keep stirring another 2-3 minutes. (pic 6)



ROLL OUT KATLI

Transfer the dough into the plate and knead it. (pic 7)

Place parchment paper on worktop, put the dough. (pic 8)

Lay another paper on top and roll out gently. (pic 9)

Apply silver warq (optional) Cut it into the desired shape. (pic 10)

Let it cool completely, katli will harden once totally cooled.

Enjoy 😋




Singadana barfi served in a plate, plate is placed on music notes papers.


Other Indian Sweets/Mithai Recipes








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peanut katli, singdana katli, moongphali ki katli, peanut barfi,
Snacks, Desserts
Indian
Peanut Katli Recipe | Singdana Katli | Moongphali Ki Katli | Peanut Barfi Recipe | Easy Sweet Dishhttps://www.youtube.com/watch?v=JxKSn-AB4oEThese easy and inexpensive Peanut Katli comes together in less than 20 minutes. They taste almost similar to Kaju Katli and you'll only need 4 ingredients. Perfect for any happy occasion.https://www.youtube.com/watch?v=JxKSn-AB4oE2020-06-02
Yield: 12-15 PIECES
Author:
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PEANUT KATLI | SINGADANA KATLI | MOONGPHALI KI KATLI

PEANUT KATLI | SINGADANA KATLI | MOONGPHALI KI KATLI

Learn to make best ever homemade peanut katli or barfi just in 20 minutes! Soft and melt in the mouth, what's not to like about it?
prep time: 5 Mcook time: 15 Mtotal time: 20 M

Ingredients:

1 cup =250ml
  • 2 cup peanut flour (check above in the post how to make it) 
  • 1 cup sugar
  • 1/2 cup water
  • 2 tbsp. ghee
  • Big pinch saffron (optional)
Equipment/Tools
  • Heavy based non-stick pan
  • Spatula 
  • Rolling pin
  • Knife
  • Parchment paper
  • Wooden board

Instructions:

  1. Add sugar and water in a pan, keep medium heat.
  2. Tip in saffron if you want.
  3. Using spatula dissolve the sugar.
  4. Bring it the first boil, check bubbles appearing.
  5. Add peanut flour and mix well.
  6. Keep the heat moderate to low and keep stirring.
  7. When dough starts getting thick, add melted ghee and mix well.
  8. Keep cooking, as soon as dough start leaving the pan, turn off the heat.
  9. Still keep cooking and stirring for a couple of minutes. 
  10. Transfer into the plate and let it cool for a minute or so.
  11. Knead the dough using spoon first then with your hands until it becomes smooth but still warm.
  12. On a board, lay the parchment paper and put the dough.
  13. Lay another paper on top and gently roll it using rolling pin.
  14. Keep 1/2 cm thickness.
  15. Stick chandi ka varq if using.
  16. Let it cool for 5 minutes or so.
  17. Cut using a pizza cutter or sharp knife.
  18. Let it cool, it will harden as it cools.
  19. Store in an air-tight container. 

notes:

Keep all the ingredients and tools ready near you as this recipe requires lots of attention and gets ready so quick.
Calories
115.90
Fat (grams)
2.18
Sat. Fat (grams)
1.33
Carbs (grams)
20.14
Fiber (grams)
1.58
Net carbs
18.56
Sugar (grams)
17.45
Protein (grams)
5.23
Sodium (milligrams)
18.61
Cholesterol (grams)
5.46
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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12 comments

  1. oooo yum. I have never tasted peanut katli only made kaju katli. This is so inviting to try and surely will.

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  2. That looks brilliant ! i have made peanut ladoos, never thought of katli, this looks very inviting!!!

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  3. Loved the look of peanut katli and it looks beautiful. Though I have never tasted it would love to give it a try as a good option of kaju katli.
    Beautifully captured.

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  4. Your photos always make me hungry. Kaju katli is one of my favorite Indian desserts but I never tried peanut katli. Can't wait to try it.

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  5. yesterday i made peanut barfi! I love these sweet katli which is very simple and quick dessert. Your pictures are mouthwatering!

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  6. Come Navratri and peanut katli is offered as prasad for all the 9-10 days at the Patel Samaj here. Its such a flavorful and easy recipe and yes much cheaper especially when we need to make it for a larger number of people.

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  7. At first sight I thought it was kaju katli on insta. Those katlis looks so so tempting and I am definitely going to try the next time I buy raw peanuts.

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  8. Loved the look of peanut katli...looks almost like kaju katli and it must have tasted delicious I'm sure. I usually make it with jaggery and so the colour is different!! Your captures are tempting me to make it again soon!!

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  9. This is a perfect alternate to expensive kaju or badam katli and I love the recipe. Wonderful tips for beginners and they sure will be useful to make the perfectly smooth katlis. I am looking forward to try the peanut katlis.

    ReplyDelete
  10. Lovely katli to make, never tried making peanut katli. I am sure we will like it as we enjoy peanuts.

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  11. The clicks are just droolworthy !! Katlis look so so tempting and I am definitely going to try in festive time using some raw peanuts.

    ReplyDelete
  12. We love kaju katlis but never heard of peanut katli. This looks amazing and delicious. I will try this soon.

    ReplyDelete

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