Preparation and Cooking Time: 35 min.
250 grams Gor Papadi Flour or Coarse Wheat Flour
250 grams Ghee (Clarified Butter)
175 grams Jaggery Very Finely Chopped (Gōr)
100 grams Gund Coarsely Grind (Edible Arabic Gum)
50 grams Dill Seeds Coarsely Grind (Suvādānā)
100 grams Katlu Powder (Batrisu)
100 grams Desiccated Coconut
25 grams White Poppy Seeds (Khas Khas)
50 grams Cashew Nuts Flakes
50 grams Almonds Flakes
25 grams Pistachio Flakes
25 grams Fenugreek Seeds into Fine Powder
3 tbsp Ginger Powder
2 tsp Black Pepper Powder
1 tsp Turmeric Powder
Heat ghee in a big pan on medium flame; once melted, add the wheat flour and roast until golden brown while continuously stirring on low-medium flame for about 10-12 minutes.
Now add the gund and stir until it pops up, for about 2-3 minutes, keeping the flame low to medium.
Then add the rest of the ingredients apart from the jaggery and mix well. Turn the flame off, add the jaggery and mix thoroughly to ensure no lumps are left from the jaggery for about 2-3 minutes.
Grease a 12-inch square tray, transfer the mixture and press it down hard to flatten and smoothen it. Garnish with poppy seeds, flaked almonds and pistachio, tap it with a spatula and flatten.
Before cutting the katlu barfi, put the tray in the fridge for 2 hours to set it stiff, making it easy to cut. Once cool, cut into small square pieces, remove and store in an airtight container. Consume within a month.
Gor Papadi Flour was used in this recipe.