Fajeto (Mango Kadhi)
20 minutes
1084 reads
About Fajeto (Mango Kadhi)
The famous Gujarati meal of 'Ras-puri' is simply incomplete without Fajeto during the summer season. This traditional Mango Kadhi brings a delightful blend of sweet mango pulp, tangy curd, and aromatic spices, creating a dish that's both comforting and full of unique charm.Despite its magical taste and rich flavors, Fajeto is surprisingly light on the stomach, making it an ideal choice for brunch or lunch. Its refreshing, soothing qualities are perfect for hot days, offering a taste of Gujarat's culinary heritage in every spoonful.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
- 1 cup Mango fresh pulp
- 1/2 cup Yogurt
- 1 tsp Gram Flour gram flour
- 1/2 tsp Ginger Chili Paste
- 1/8 tsp Turmeric powder
- 1/2 tbsp Jaggery
- 1/2 tsp Salt or as per taste
- 1 stick Cinnamon
- 2 Cloves
- 1/8 tsp Ginger powder
- 1/4 tsp Cumin seeds
- 1/2 tsp Mustard Seeds
- 2 Chili dry
- 1/4 tsp Asafoetida
- 1 tbsp Clarified Butter clarified butter /oil
- 6 leaves Curry Leaves
Instructions
- 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.
Recipe Notes
Additional Tips
- For a silkier texture, strain the mango pulp and yogurt mixture before simmering to remove any fibrous or lumpy bits.
- If you prefer a slightly tangier Fajeto, add a small splash of lime juice just before serving, which complements the sweetness of the mango and balances the dish.
- For added crunch and depth, top each serving with a tempering of crisp curry leaves, dried red chilies, and roasted peanuts or cashews right before serving.
- Leftover Fajeto can be refrigerated for up to two days; gently reheat on low heat and whisk well to restore its creamy consistency, as it may thicken upon cooling.
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Recipe Nutrition
Calories: 273kcalCarbohydrates: 41gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 644mgPotassium: 286mgFiber: 3gSugar: 34gVitamin A: 3558IUVitamin C: 201mgCalcium: 145mgIron: 16mg
Dr. Nehal Shah
Articles: 27
6 Comments
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This looks amazing! Thanks for sharing.
Such a great recipe! Can’t wait to try it.
Good recipe.
Easy and excellent recipe
Very well explained and interesting recipe
Such a beautiful dish! Can’t wait to try it.