Peanut katli | No cook Peanut katli

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Peanut katli is an easy instant, no-cook Indian sweet. 10 minutes, 5 ingredients is a great beginner-friendly recipe / easy Diwali sweet recipe.

Can I use regular peanuts for the no-cook peanuts burfi recipe?

No, for no-cook katli with peanuts always use roasted, unsalted peanuts. If you have regular peanuts, roast them well then peel the skin. cool and use

CAN I SKIP MILK POWDER?

I would recommend milk powder for the tasty burfi. Always grind peanuts with milk powder

How long should I grind peanuts?

Grounding peanuts help with the dough texture. however, avoid over-grinding as it oozes out oil and makes burfi oily. Always pulse a few times (4-5 times) and grind; mix well in between the grinding. you should able to hold the mixture at the same time easy to crumble

CAN I directly USE REGULAR SUGAR?

No, always use powdered sugar for no-cook burfi recipes. You can fully use store-bought powdered sugar. If you don't have it,  grind sugar first; then mix it with all other ingredients

CAN I REDUCE SUGAR?

Yes, adjust according to your taste.

IS 1 TABLESPOON OF WATER ENOUGH FOR THE BINDING?

Yes, knead well the oil in almond flour helps with the binding. Avoid adding more water as it might affect the dough texture.

Is ghee enough for the binding?

Yes, kneading well the oil in peanut along with ghee helps for the binding. Avoid adding more ghee as it might affect the dough texture.

CAN I SKIP cardamom powder?

Yes, you can use rose essence, kewra water, or any other flavor according to your choice.

CAN I USE MILK INSTEAD OF WATER?

Milk will reduce shelf life. I would recommend water for longer shelf life.

SHOULD I REFRIGERATE THE peanut katli

It stays good at room temperature for up to 2 weeks. You can refrigerate for longer shelf life. 

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Ingredients

1/2 cup roasted peanuts, unsalted

1/3 cup powdered sugar, tightly press

2 tablespoon milk powder

1/4 teaspoon cardamom powder

1 tablespoon water

1/8 teaspoon rose essence optional

1 teaspoon Ghee to grease

How to make no-cook katli with step-by-step pictures

• Keep two silicon mat or Cut a lengthy piece of parchment paper and grease it with ghee, keep aside

Grind

• Add peanut, milk powder, sugar, and cardamom powder; pulse a few times, mix well in between then grind 

Knead and cut

• Based on our sweet preference I added extra powdered sugar

• Furthermore, add rose essence

• Add water little by little; mix well and knead till the dough comes together

• Grease your hands with ghee and combine the mixture to form a non-sticky dough

• Place the dough on a silicon mat and cover

• Apply even pressures and rolls the dough to the desired thickness with a chappathi or fondant rolling pin

Peanut katli

• Cut into soft peanut katli with a knife or pizza cutter

No cook peanut katli

5 mins katli

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Ingredients

• 1/2 cup roasted peanuts unsalted
• 1/3 cup powdered sugar tightly press
• 2 tablespoon milk powder
• 1/4 teaspoon cardamom powder
• 1 tablespoon water
• 1/8 teaspoon rose essence optional
• 1 teaspoon Ghee to grease

Instructions

• Keep two silicon mat or Cut a lengthy piece of parchment paper and grease it with ghee, keep aside

Grind

• Add peanut, milk powder, sugar, and cardamom powder; pulse a few times, mix well in between then grind

Knead and cut

• Based on our sweet preference I added extra powdered sugar
• Furthermore, add rose essence
• Add water little by little; mix well and knead till the dough comes together
• Grease your hands with ghee and combine the mixture to form a non-sticky dough
• Place the dough on a silicon mat and cover
• Apply even pressures and rolls the dough to the desired thickness with a chappathi or fondant rolling pin

Peanut katli

• Cut into soft peanut katli with a knife or pizza cutter

Video

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Notes

1. for no-cook katli with peanuts always use roasted, unsalted peanuts. If you have regular peanuts, roast them well then peel the skin. cool and use I would recommend milk powder for the tasty burfi
2. Always grind peanuts with milk powder 
3. Grounding peanuts help with the dough texture. however, avoid over-grinding as it oozes out oil and makes burfi oily. Always pulse a few times (4-5 times) and grind; mix well in between the grinding. you should able to hold the mixture at the same time easy to crumble
4. Always use powdered sugar for no-cook burfi recipes. You can fully use store-bought powdered sugar. If you don't have it,  grind sugar first; then mix it with all other ingredients
5.  knead well the oil in peanut flour helps with the binding. Avoid adding more water as it might affect the dough texture
6.  You can use rose essence, kewra water, or any other flavor according to your choice
7. Use water for longer shelf life
8. It stays good at room temperature for up to 2 weeks. You can refrigerate for longer shelf life

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