Let’s make Katlu (Batrisu) – Ayurvedic lactation fudge for new mothers.
If you step into a traditional Gujarati kitchen during the winter months, or right after a new baby arrives, you are instantly greeted by a very specific, deeply comforting aroma.
It’s a mix of nutty, roasted flour, the caramel sweetness of melting jaggery, and a uniquely earthy, warm spice blend.
This is the unmistakable scent of Katlu (also known as Batrisu Pak).
An Ayurvedic Indian Sweet
Growing up in a diaspora household, certain recipes transcend the boundaries of standard food. I think they become acts of pure love and care. Katlu is exactly that. It’s a rich, spiced Ayurvedic fudge traditionally made for new mothers during the postpartum phase (often called the fourth trimester).
More than just a standard mithai (Indian sweet), Katlu is designed to offer a comforting, calorie-dense boost of morning energy when a new mum needs it most.
My First Taste of Katlu
After I had Bodhi, my mum made it for me. It was her way of showing love and offering more than just presence – it was nourishment.
Whether you are an expectant parent mapping out your postpartum care plan, or a loved one looking to cook up something deeply nourishing for a new mother, this recipe is a beautiful way to bring generational kitchen wisdom into the modern home.
What is Katlu (Batrisu)?
Katlu is a dense, fudge-adjacent sweet that can be sliced into bars or rolled into compact, bite-sized balls (ladoos).
The name Katlu refers to its traditional square or diamond-cut shape, while Batrisu comes from the Gujarati word batris, meaning thirty-two.
This name highlights the foundational ingredient: Batrisu powder, a traditional spice blend made up of 32 distinct roots, herbs, and botanicals, all said to cater to a mother’s postpartum needs.
In Ayurvedic Tradition
In Ayurvedic traditions, the period following childbirth is considered a time when a mother’s body is exceptionally delicate and sensitive to cold. Katlu is specifically formulated to combat this.
By using deeply warming, grounding, and rich ingredients like pure grass-fed ghee, iron-rich jaggery, saffron, coarsely ground whole wheat, and edible tree gum, it provides a comforting internal warmth and a quick source of sustained energy.
1. A High-Energy Snack for Sleepless Nights
Caring for a newborn requires an incredible amount of around-the-clock stamina. Katlu is naturally packed with complex carbohydrates and high-quality fats from ingredients like dry shredded coconut and almonds. This makes it an incredibly efficient, energy-dense snack that gives a nursing mother a quick, nourishing lift during demanding days.
2. Time-Tested Botanical Comfort
The herbal blend used in Katlu includes ingredients like Ganthoda (long pepper root) and Shatavari, which have been utilized in Indian households for generations. These traditional botanical components are chosen specifically to support general well-being, vitality, and strength during a woman’s transition into motherhood.
3. Structural Strength and Hearty Textures
Pregnancy and childbirth take a significant toll on a mother’s physical strength. One of the absolute star components of Katlu is Gond (edible gum resin). When fried in ghee, these amber granules puff up into light, crispy, cloud-like pieces. Culturally, Gond is highly valued in winter and postpartum foods for offering physical comfort to the joints and back.
4. Simple Kitchen Spices for Tummy Comfort
A new mother’s digestive system can often feel a little slow or delicate after delivery. Everyday kitchen spices like dry ginger (sunth), carom seeds (ajwain), and dill seeds are mixed directly into the fudge. These spices provide a pleasant, warming sensation in the stomach and keep the body feeling light and comfortable.
The Rich Base and Wholesome Fats
- Pure Desi Ghee: Clarified butter acts as the foundational base for the fudge, binding the ingredients together perfectly and giving the recipe its signature melt-in-the-mouth texture.
- Organic Jaggery (Gud): Used as a natural sweetener, unrefined jaggery is highly valued for its natural iron content. It provides a rich, deep sweetness without the sharp spikes of processed white sugar.
- Edible Gum (Goond): Frying these little resin granules causes them to pop beautifully. They add a delightful crunch to the fudge while acting as a staple ingredient for traditional strength-building snacks.
- Almonds and Walnuts: Loaded with healthy fats and plant proteins, these chopped nuts add a satisfying texture and provide a simple way to slip wholesome nutrition into a busy day.
- Dry Coconut (Kopra): High in flavour and natural oils, grated dry coconut gives the fudge body and a lovely, subtle sweetness.
The Spices and Herbs
- Batrisu Powder: A traditional, pre-blended mix of spices and herbs (such as Ashwagandha and Shatavari) that families often source from local spice shops specifically for new mothers.
- You’ll also need ground fenugreek seeds, cardamom and saffron.
Where to buy ingredients for Katlu
You can buy Katlu (Batrisu) powder online and in well-stocked Indian food stores. I like this one from Jalpur Millers.
How long can I store Katlu?
Keep Katlu refrigerated inside an airtight container for up to 6 weeks. Do not freeze.
Can anybody eat Katlu?
While Katlu is ideal for postpartum mothers, anybody can enjoy a piece.
1. Puffing the Edible Gum (Goond)
Heat 4 tablespoons of ghee in a heavy pan. Add the edible gum granules in small batches. They will immediately puff up and look like tiny pieces of white popcorn! Make sure they fry through completely without burning.
Remove them with a slotted spoon, place them in a large mixing bowl, and crush them gently using the flat bottom of a clean cup or bowl.
2. Roasting the Flour
Add the remaining ghee to the same pan. Once melted, stir in the whole wheat flour. Keep the flame strictly on low-to-medium and stir continuously. The mixture will feel heavy at first, but as it cooks, it will become light, airy, and runny.
Look for a beautiful golden-brown colour and a comforting, nutty aroma.
3. Adding the Nuts and Jaggery
Turn off the stove completely and slide the pan away from the burner. This step is super important to prevent the jaggery from getting too hard or chewy. Add the grated jaggery into the hot flour-ghee mixture.
Stir vigorously using the residual heat until the jaggery completely melts into a smooth, glossy paste.
4. Blending the Herbs and Spices
While the mixture is still warm, stir in the crushed edible gum. Next, the remaining spice components and the Batrisu powder. Mix thoroughly until everything is evenly distributed.
5. Setting and Portioning
Grease a large tray or baking dish with a touch of ghee. Pour the warm Katlu mixture into the tray, pressing it down firmly and smoothly with a spatula until it is about 1 inch thick.
Once cooled, use a sharp knife to slice it into neat squares or diamonds. Alternatively, let it cool just enough to handle and roll the mixture into bite-sized ladoos.
How to Enjoy Katlu in Your Routine
Because Katlu is incredibly rich and full of traditional herbs, it is best enjoyed as a small, mindful addition to your daily routine rather than a standard dessert.
Timing and Quantity
- The Right Time: Many families introduce Katlu roughly one week after childbirth, once a mother’s initial routine has settled into a comfortable rhythm.
- Daily Serving: One square piece or one small ladoo (around 30 to 40 grams) in the morning is perfect. It is wonderful when paired with a warm cup of milk or tea. If you find yourself needing a little pick-me-up later in the day, a second piece can be enjoyed as a late-afternoon snack.
- Beyond Postpartum: While it is a classic postpartum staple, Katlu’s warming ingredients make it an excellent, cozy treat during the cold winter months for anyone looking for a rich, comforting snack.
Simple Modern Twists
If eating a dense piece of fudge feels a bit too heavy first thing in the morning, you can easily adapt Katlu to fit your preferences:
- The Spiced Warm Drink: Stir two tablespoons of crumbled Katlu directly into a mug of warm milk. Whisk it well until it dissolves into a rich, beautifully spiced beverage.
- The Quick Oat Mix-In: Crumble half a square of Katlu over a warm bowl of plain morning oatmeal. This instantly seasons your oats with traditional spices and adds a rich crunch without needing any extra sugar.
Katlu (Batrisu) – Ayurvedic Lactation Fudge for New Mothers | How to make Indian Postpartum Katlu
Katlu (Batrisu) - Ayurvedic Lactation Fudge for New Mothers
Katlu is a rich, beautifully spiced traditional Gujarati postpartum fudge made with toasted whole wheat flour, golden jaggery, pure ghee, and crunchy edible gum (goond). Scented with warming cardamom and an aromatic 32-herb blend, it is a comforting, energy-dense treat designed to nourish new mothers.
Ingredients
- 500g ghee
- 60g gum Arabic (goond)
- 500g medium chapatti flour
- 100g coarsely chopped almonds
- 50g coarsely chopped cashews
- 50g desiccated coconut
- 500g softened jaggery
- 2 tbsp white poppy seeds
- 2 tbsp coarsely ground fennel seeds
- 1 tbsp ground fenugreek seeds
- 1 tsp ground cardamom
- 30g katlu (batrisu) powder
- Large pinch of saffron soaked in 3 tbsp double cream
Garnish:
- 1 tsp white poppy seeds
- 1 tbsp sliced almonds
- A few strands saffron
Instructions
- In a large pan set over medium heat, melt the ghee for 4-5 minutes. Once hot, add the gum Arabic and fry until white and puffy, like popcorn. This will take about a minute. Use a wide, perforated spoon to remove and set aside onto a plate.
- Reduce the heat to medium-low and add the flour. Stir well with a wooden spoon continuously, until the flour takes on a blonde, nutty colour and smells roasted, about 18-20 minutes. Ensure the heat isn't too high and stir all the time to prevent burning.
- Add the almonds, cashews and coconut and continue to stir for another minute or two. Switch the heat off.
- Mix in the jaggery, stirring until it has melted through entirely. Stir in the fried gum Arabic, fennel, fenugreek powder, cardamom, katlu powder, poppy seeds and saffron soaked in double cream.
- Once combined, quickly tip the katlu mixture into a 13x9 tray or cake tin and press it down firmly using the back of a silicone spatula. I like to use the base of a stainless steel bowl to press it in well and ensure an even surface.
- Garnish with the reserved poppy seeds, sliced almonds and saffron.
- Allow to cool for 6-8 hours before cutting into pieces.
If you like this, you’ll love my recipe for Mohanthal
11 Burfi Recipes to Satisfy Your Sweet Tooth
Learn how to make the traditional South Asian milk fudge, burfi with these easy and creative recipes.
9 ingredients and 30 minutes prep and cook time is all you need.
This plain milk powder burfi is the Indian sweet recipe my followers request the most. I think White Burfi has such a simple charm and universal appeal.
This quick and simple recipe for the milky, fudgy South Asian sweet, Mango Burfi requires just a handful of ingredients and the texture is just like shop bought burfi!
A must for pistachio lovers! Here's an easy recipe for melt-in-the-mouth Indian pistachio burfi made with REAL PISTACHIOS.
It has true pistachio flavours (not just food colour or pistachio essence) and of course, gold and silver leaf on top.
Perfect for gifting. Your family and friends will love it!
Perfect Besan Barfi is a meltingly soft and creamy Indian sweet with roasted gram (chickpea) flour, sugar and nuts.
Here's an entirely foolproof recipe that delivers amazing results every time.
Sweet condensed milk burfi with a hidden layer of birthday cake and sprinkles!
I created this recipe using my favourite eggless cupcake recipe and it's always a hit at parties.
What would you say if I told you that chocolate burfi + cookie dough had a party in my kitchen and things got pretty wild?
Layers of cardamom burfi, classic chocolate chip cookie dough and milk chocolate combined to create the wickedest chocolate burfi you’ll ever experience.
Mohanthal is a buttery, melt-in-the-mouth Indian sweet with gram flour, cardamom, saffron and mace. It comes from Gujarat in western India.
Enjoy as a square or as a hot fudge-like pudding with ice cream.
This super-duper chocolatey take on Indian Burfi puts Easter chocolate to work for a totally cute springtime sweet! It’s so easy and quick to make.
It is adapted from my Perfect Plain White Burfi recipe and it’s completely foolproof.
Each square of burfi is perfectly crumbly and melts in the mouth. Indian sweets have never been so simple!
These diamonds of sweet fudge have a delicious, crumbly and chewy texture from the ground cashew nuts.
Laced with ground cardamom and vanilla extract, floral undertones are created beneath a creamy layer of white chocolate.
As soon as you take a bite, the fudge begins to melt on your tongue and a burst of subtle flavours take over. Bliss.
You can make this in 10 minutes flat in the microwave. I love the sweet aromas of pandan, the Asian equivalent of vanilla.
Layer up the flavours, set and cut into large squares.
Perfect Seeroh (Sooji Burfi) is the ultimate quick-fix Indian dessert. My recipe can be ready to eat in as little as 20 minutes! I've pulled together all my best tips for making this iconic, buttery semolina sweet at home.