Tuesday, 27 March 2018

Groundnut Katli | Groundnut Katli in Pressure Cooker | Kadlekai Burfi under 10 minutes | OPOS Groundnut Katli

Most of you are familiar with the famous Indian sweets Kaju Katli and Badam (Almond) Katli. These sweets taste heavenly and were mostly store bought when I was a kid. These days, many of us are able to prepare these famous sweets at the convenience of our homes. 
OPOS (One Pot One Shot) is an innovative or rather I can say, more simplified way of cooking which is becoming famous these days. I was introduced to OPOS cooking few months back by one of my friends. Many thanks to Rama Krishnan Sir for making cooking so simple through OPOS.
Basically, OPOS cooking needs a 2 litre pressure cooker which I didn't have. But I was eager to try OPOS cooking and hence, started experimenting my dishes using my 3 litre pressure cooker. Luckily, my experiments went well and I'm preparing most of my side dishes in OPOS way now a days. 
After seeing the OPOS Kaju Katli recipe, I thought to prepare Katli using groundnuts. My Mom makes Groundnut Burfi, which takes a lot of time stirring the mixture on the stovetop. I just modified my Mom's Groundnut Burfi recipe to suit the OPOS way. Groundnut Katli turned out very well and tasted amazing! My daughter loved them a lot and I ended up preparing one more batch of Groundnut Katli the very next day. Believe me, they are really addictive!


Preparation time: 7 - 8 minutes
Time to set: 20 minutes
Difficulty level: Easy
Yield: 35 pieces

Ingredients:
  • Sugar - 1 cup minus 1 tbsp (1 cup = 200 gm)
  • Milk - 1/2 cup
  • Groundnut powder (Roast, remove the skin and make fine powder) - 1 cup 
  • Ghee / Clarified butter - 1 tbsp (for greasing)
  • Pressure cooker - 2 litre or 3 litre (I have used 3 litre pressure cooker)

Method:
  • Combine milk and sugar in the pressure cooker and give it a stir. If the sugar crystals are bigger, stir the mixture nicely till sugar dissolves. 
  • Close the lid and cook on high till 6 whistles. Make sure to wipe off the sugar water which comes out with every whistle; else, it won't whistle properly.
  • Turn off the flame and release all the pressure using a spoon. 
  • Take the lid out and fold in the groundnut powder. Mix it quickly without lumps and close the lid again. Allow it to set for 20 minutes.
  • Open the cooker lid after 20 minutes and by that time, the mixture will become like a thick dough. Grease your palms with ghee and mix the dough once. Transfer the dough onto a greased plate and pat it thinly. 
  • Cut them into desired shapes and enjoy the delicious Groundnut Katli!


Tips:
  • Since the cooking needs to be done on high flame, you have to use either induction or gas stove. 
  • While preparing groundnut powder, don't run the mixie / blender continuously; instead, try to whip and powder. 
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Tuesday, 6 March 2018

Rice flour Chakli

Hi everybody,
I am here with a new recipe after long time. Life has made me busy with the arrival of our second baby. Taking care of two naughty kids is not an easy task. But I'm not exhausted, I'm enjoying this phase of life with them :)
Well, this is the recipe of Chakli which my Mom prepared during her stay with us. My daughter is a big fan of Chakli and this was made on her demand. Try this melt in mouth Chakli and I'm sure you will love it!


Preparation time: 2 hours
Soaking time: 2 - 3 hours
Difficulty level: Difficult
Yield: 60 Chaklis (depending on the size)

Ingredients:

  • Rice - 1 big cup full (1 cup = 175 gms)
  • Roasted rice flour - 3 1/2 cup (approx)
  • Till seeds - 4 tsp
  • Cumin seeds - 2 tsp
  • Carom seeds - 2 tbsp
  • Butter - lemon size
  • Salt to taste
  • Oil for deep frying
  • Water for grinding


Method:

  • Wash the rice 2 times and soak it in water for 2-3 hours. 
  • Drain the soaked rice and grind it along with till seeds, cumin seeds and carom seeds into fine paste. Add water as required. Consistency should be like the Dosa batter.
  • Add 2 1/2 tsp salt and 2 cups of water to the prepared batter and mix well. 
  • Transfer the batter to a thick bottomed vessel and keep stirring on medium flame for few minutes. Add lemon size butter while heating up the batter.
  • When the batter thickens, add around 3 1/2 cups (or as needed) of roasted rice flour and mix it when its still hot.
  • Knead the dough well and prepare a soft, non sticky dough ball. Keep the dough covered with a wet cloth and take out small portions as needed.
  • Fill the dough in a Chakli press and make them into spirals. 
  • Deep fry in hot oil and crispy Chaklis are ready to eat!
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