Mango Katli

Mango Katli is a delicious Indian sweet made with almond flour and mango pulp. It’s my unique take on the traditional kaju katli recipe .

Picture almost any Indian mithai box and you’ll see katli that is beautifully adorned with edible silver leaf. They are particularly served as Diwali sweets but they make the rounds in our house during Raksha Bandhan too.

Katli recipes are a huge hit in our home and we make so many different varieties with different nuts ( Badam Katli with Gulkand or Peanut Katli ), different cooking techniques ( Instant Pot Kaju Katli ) and even to cater to different diets ( Vegan Kesar Katli with Almond Flour and Sugar-free Kaju Katli ).

Ever since the success of our Mango Badam Coconut Ladoo , I’ve had this idea for Mango Katli in the back of my mind. However, getting it just right wasn’t as easy as first thought.

I’ve been working on the recipe over the past year, going through batch after batch, tweaking ingredients, adjusting techniques — lots of trial and error. Some versions were close, others… not so much.

But finally, I’ve cracked it and I’ve given myself a pat on the back. The recipe works, and I’m so excited to finally share it with you!

Ingredients notes with Tips

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Mango pulp – what I’ve learnt since practicing this recipe is that you MUST use fresh homemade mango pulp . Tinned pulp is far too runny and lacks flavour and it just doesn’t work. Try to find a ripe juicy mango that is sweet rather than tart and has a deep colour as this will influence how well the katli turns out. Mangoes that are very fibrous will require you to sieve the pulp.

Badam flour – I used almond flour for this recipe, you may find it in shops as ground almonds or almond meal. I do not recommend cashew or peanut as a replacement as the flavour does not work well with mango.

Milk powder – I use full cream powder which I use for making barfi peda .

Sugar – white granulated sugar. This helps to create a sugar syrup.

Ghee – you only need a small amount. To make the recipe vegan, use coconut oil.

Cardamom powder and saffron – to add quintessential Indian mithai flavour.

Storage

Store mango katli in an airtight container at room temperature. It will keep for 1 week but I recommend eating it within 2-3 days. After this, the fresh mango flavour lessens.

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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Mango Katli

Equipment

• pan
• Spatula
• Parchment paper

Ingredients

• 1 cup mango pulp
• ½ cup sugar
• 3 cup almond flour
• ½ cup milk powder
• ½ teaspoon ghee
• ½ teaspoon cardamom powder
• 8-10 saffron strands

Decoration

• varq
• rose petals
• nuts

Instructions

• In a heavy bottomed pan, add the mango pulp and sugar. Cook on a medium heat until the mango pulp has reduced and forms a one-string consistency.
• Add saffron strands. Mix well.
• Add in the almond flour and milk powder and cook until the mixture forms a single mass and leaves the sides of the pan.
• Add the cardamom powder and ghee. Mix well and take off the heat.
• Transfer the mixture onto a large sheet of parchment. Whilst still hot, knead the mixture until it is smooth and glossy. It will take 2-3 minutes.
• Place another sheet of parchment on top and roll out the mixture into a round circle approximately 0.5-1cm thick.
• Using a knife, cut into equal sized katli diamonds.
• Decorate with silver or gold edible leaf if using.
• Set aside and allow to completely cool and set before serving.

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.

Mango Katli

Equipment

• pan
• Spatula
• Parchment paper

Ingredients

• 1 cup mango pulp
• ½ cup sugar
• 3 cup almond flour
• ½ cup milk powder
• ½ teaspoon ghee
• ½ teaspoon cardamom powder
• 8-10 saffron strands

Decoration

• varq
• rose petals
• nuts

Instructions

• In a heavy bottomed pan, add the mango pulp and sugar. Cook on a medium heat until the mango pulp has reduced and forms a one-string consistency.
• Add saffron strands. Mix well.
• Add in the almond flour and milk powder and cook until the mixture forms a single mass and leaves the sides of the pan.
• Add the cardamom powder and ghee. Mix well and take off the heat.
• Transfer the mixture onto a large sheet of parchment. Whilst still hot, knead the mixture until it is smooth and glossy. It will take 2-3 minutes.
• Place another sheet of parchment on top and roll out the mixture into a round circle approximately 0.5-1cm thick.
• Using a knife, cut into equal sized katli diamonds.
• Decorate with silver or gold edible leaf if using.
• Set aside and allow to completely cool and set before serving.

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.

Tandoori Paneer Tikka is the recipe that gets me excited for BBQ season! Chunks of paneer & crunchy vegetables are smothered in my homemade tandoori sauce marinade then grilled to smoky perfection. I serve it restaurant style with Indian mint yogurt sauce .

Note – This recipe has been updated from the archives – first published in March 2012. I’ve added new images and helpful content, the recipe remains the same.

Paneer tikka the sets benchmark for Indian BBQ food. Perfect paneer tikka is lightly charred on the outside, soft and creamy inside, with a spiced marinade that clings like a savoury crust.

In my opinion, this homemade version comes as close (or even better) than what you would find at an Indian restaurant. You’ll generally find paneer tikka alongside other appetisers such as onion bhajis and malai broccoli .

Traditionally, paneer tikka is cooked in a clay oven, known as a tandoor. To recreate the smoky flavours, most will use their BBQ. The sound of the sizzle and the smoky smell is totally irresistible!

To make it in the kitchen, I char the paneer directly over the flame. The marinade blisters and the paneer darkens at the edges.

However, the air fryer, oven or a stovetop tawa do an “okay” job. I’m not as keen on these methods because the paneer becomes chewy and that isn’t the effect we’re going for.

Ingredients Notes and Tips

Paneer – I’m the first to champion homemade BUT for tandoori paneer, I find store-bought is so much better. It’s firmly set and holds it’s shape really well on heating. I find that homemade paneer tends to crumble. I use the paneer found in the chilled section of Indian grocery stores.

If you can’t find paneer near you, a decent alternative is my tandoori halloumi tikka which has similar textures.

Pat the paneer dry to prevent sogginess. I also find that damp paneer sticks. Brushing oil over the tikka generously prevents this too.

Vegetables – I like to use green peppers and red onion. Generally, restaurants will use a variation of these. I cut them into equal size as the paneer so everything cooks equally.

Tandoori marinade – all the flavour comes from this marinade. Kashmiri chilli powder is better for vibrant colour without too much heat, and a little chaat masala and lemon juice brings that tanginess. Plain yogurt works best IMO – I’ve tried with thick Greek yogurt but it coats the paneer too heavily.

Over the past few summers that I have made this recipe, I’ve made little changes to the marinate. My tried and tested technique to get the marinade to really stick and cling to the veggies is to use besan . To get the paneer and veggies crispy, restaurant style, I also add in a bit of rice flour .

For ease, you may want to use shop bought tandoori spice mix or keep a jar of this homemade tandoori masala ready.

Oil – A touch of mustard oil (warmed slightly) adds that signature smoky sharpness, but any neutral oil works in a pinch.

Don’t skip on the marination time to let the flavours meld.

Serving Ideas

The most common way to serve is with green mint and coriander chutney and crunchy tomato, cucumber kachumber salad on the side.

I’ve noticed that many Indian fine dining restaurants are now pairing tandoori paneer tikka with fruity flavours – and I love the idea! A punchy South Indian pineapple chutney or a tangy pickled mango (amba) sauce would be perfect accompaniments.

Use paneer tikka in other recipes such as paneer tikka masala or paneer tikka biryani . Try my tandoori paneer galette on Thanksgiving.

If I’m preparing paneer tikka for Diwali or dinner parties, I go for this creamy and luxurious Malai Paneer Tikka with cream and saffron.

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!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Tandoori Paneer Tikka

Equipment

• 6 Skewers wooden or metal

Ingredients

Paneer Tikka

• 500 grams paneer
• 1 large green capsicum
• 1 large red onion
• 2 tablespoon ghee/butter melted for brushing

Tandoori Marinade

• ½ cup plain yogurt
• 1 tablespoon red chilli powder kashmiri
• ½ teaspoon garam masala
• 1 tablespoon ground cumin-coriander
• 1 teaspoon black pepper powder
• 1 tablespoon chaat masala
• 2 tablespoon ginger-garlic paste
• 2 teaspoon besan
• 1 teaspoon kasoori methi
• 2 teaspoon lemon juice
• 2 tablespoon oil I used mustard oil
• salt

Garnish/Toppings

• chopped coriander
• chaat masala
• lemon wedges

Instructions

• If you are using wooden skewers, soak them in cold water for at least 3-4 hours.
• If using mustard oil, first heat in a small pan and allow to cool before using.
• Cut paneer into cubes.

Prepare Marinade

• Gently dry roast besan in a small pan on low heat, until it smells roasted.
• In a mixing bowl add all the marinate ingredients, and 2 tablespoon oil. Mix well and set aside.
• Add the paneer pieces to the marinating mix, toss gently and place it in the fridge after covering the bowl with cling film for at least one hour. Preferably 4–6 hours for deeper flavour.
• Cut the onion and capsicum into equal sized squares.
• When ready to cook, thread the paneer and vegetables on soaked bamboo or metal skewers. Alternate between paneer and veggies on the skewers. For example: onion → capsicum → paneer → onion→ capsicum → paneer → onion → capsicum.
• Brush with melted ghee/butter on all sides.

Cooking Direct on Open Stove Flame

• Hold the skewers tightly and hold over the direct flame on the stove. The tikka are ready when the edges of the paneer and vegetables are charred.

Outdoor Grill/BBQ

• Brush the grill and tikka generously with oil. Place the skewers directly on the BBQ and remove as soon as the edges char. This is to prevent the paneer cooking too much on the inside and becoming chewy.

On Tawa

• Brush oil over the tawa and place the tawa on high heat. Place the skewers down, and cook each side until golden and slightly charred. Press lightly for even browning and brush with oil as needed.
• Sprinkle finely chopped coriander, chat masala and squeez some lemon juice before serving.

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.