The famous Gujarati meal of ‘Ras-puri’ is incomplete without Fajeto in summer season. Despite its unique charm and magical taste, fajeto is surprisingly quiet light on the stomach.
Yield / Serves
Fresh Mango pulp - 1cup
Curd - 1/2 cup
Besan (gram flour) - 1/2 teaspoon
Ginger - chilli paste - 1/2 teaspoon
Turmeric - 1/8 teaspoon
Jaggery - 1/2 tablespoon
Salt - 1/2 teaspoon
Cinnamon stick - 1
Clove - 2
Dry ginger powder - 1/8 teaspoon
Cumin seeds - 1/4 teaspoon
Mustard seed- 1/2 teaspoon
Dry round chili - 2
Asafoetida - 1/4 teaspoon
Ghee(clarified butter) /oil - 1 tablespoon
Curry leaves - 6-8
Add curd and mango pulp with besan, ginger - chilli paste, turmeric, Jaggery and salt in a large mixing bowl. Stir and mix well until it becomes smooth or without any lump.
Heat Ghee in a deep pan. Add mustard and cumin seeds. When it crackle add red dry chili, cinnamon stick, clove and asafoetida.
Now add curd mango mixture into pan and stir well. Add dry ginger powder mix well. Cook on a slow flame for 5 - 7 minutes, while stirring occasionally.
Serve this Fajeto hot or cold with puri, Roti or Rice.
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