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.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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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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Anonymous says
Thanks for your recipe. I am 33 weeks pregnant,first time mom. My mother or MIL can't come during delivery because of covid.So can I make it in advance for postpartum, one month before due date? Should I store it in fridge or freezer? What is the shelf life?
jcookingodyssey says
Hi, first of all congratulations from JCO! Yes, katlu can be made in advance but I would say try 2 weeks before and you don't have to store in fridge or freezer. Get all the ingredients ready including chopped nuts so you won't need to spend much time in the kitchen. However, if you want to make 4 weeks before there is no harm in 🙂 Let us know if any other query you have? All the best and don't forget to click a picture for us.
All the best, take care
jcookingodyssey says
It stays good for 6-8 weeks.
Happy says
I’m unable to find Katlu powder online. I live on Vancouver Island, Canada and we don’t have a good Indian spices store here. I can’t find Katlu online. One online store only ships within USA. Does anyone have a recipe for the powder so I can make/grind it at home? I couldn’t find the powder recipe online either. Thank you!
jcookingodyssey says
Hello Happy, thank you for stopping by. Sorry to hear that you can't find katlu powder online or anywhere. Please email us and we can send a picture of katlu powder ingredients, if that helps.
Shobha says
Looks so healthy and tempting.
Mayuri Patel says
Beautiful clicks that make the katlu appear super tempting. I love katlu but have yet to make it at home. I always get some from my best friend's mother in law.
jayashree says
Looks delicious with all the goodness of nuts. Nice share.
Unknown says
wow this sound like gond ke laddu except one ingredient. Looking mouth watering recipe, it has been in my bookmarks since long time. For any gujju dish I come to you.
cookingwithsapana says
Seriously, every tile I come her to comment I am just lost, scrolling up and down looking at the pictures. They are stunning. You definitely have to do a post about tips for food photography. Love reading about this Guju special sweet and glad you learned to make it just like your mom.
Nivedita Thadani says
I love Gujarati dish names. They really are very desi. Your info on this is very helpful and indeed essential. Would love to make these katlu and will check for katlu powder when I go to the market. Or will ask a gujju friend to get it for me. Thank you Jagruti for the lovely clicks and adding my recipe.
Lathiya says
The ingredients list is interesting and the dish too..looks awesome
Ruchi's Veg Kitchen says
Simply love this Sweet .. your gorgeous pics are tempting me badly . Beautiful write up and so so so delicious Katlu ... Yummm
jcookingodyssey says
Thanks Ruchi 🙂 One of my favourite too!
Simplyfood says
My mother in law makes this and I am sure I ate this when I had after my daughter was born. Its thought to be good for back ache,
jcookingodyssey says
You must have...lol it's every Gujarati MIL's and Mum#s right to feed katlu to their DIL or daughter 🙂 Unfortunately when I had my kids no one was around to make this, so I made it myself and I proud that I can make this 🙂
mildly indian says
Oh wow!! so indulgent. feel like picking one off the plate
jcookingodyssey says
Thank you Seema! These are addictive 🙂
Avin says
I am mesmerised by these pics. I stay at a moderately warm place so unable to enjoyed these warming recipes. Missing home so much😊
jcookingodyssey says
Thanks Avin, if I was in your place, I still would have made and indulge these 😉
Sonal says
I have never heard of thi mithai but it is sooo delicious. Parcel me some Jagruti. 🙂
jcookingodyssey says
Thanks Sonal! On it's way 🙂 Enjoy!
Vidya Narayan says
Sheer torture as i scroll through the images and read the recipe. I simply love homemade sweets and seasonal specials like these are totally yum! Wish we could exchange few pieces my dear.
jcookingodyssey says
Thanks Vidya for a lovely comment. I know that feeling, Wish I can parcel you some:)