Mango pulp combined with curd curry and spices, give an unusual flavour that whets an appetite.

Preparation Method

      For the Mango Pulp Water
    1. Wash and dry the mangoes.
    2. Soften and squeeze them to remove the pulp.
    3. Squeeze and wash mango peels and stones with water.
    4. To this water, add little pulp to make 4 cups of mango pulp water or mix 1 cup mango pulp, with 3 cups of water.
      For the Fajeto
    1. In a pan, whisk the mango pulp water, gram flour and curds to a smooth mixture.
    2. Boil this mixture on a medium flame. Stir continuously to prevent lumps. As the mixture thickens, add rest of the ingredients. Bring it to a boil.
      For the Tempering
    1. On a low flame, heat ghee in a ladle. Add the cinnamons, cloves and cumin seeds. As they crackle, add asafoetida. Pour the tempering to the boiling fajeto.
    2. Simmer for 10 more minutes.
    3. Garnish. Serve hot with rice and papad.
      Additional Note
    • Proportion of mango pulp can vary.
      Sweetness and consistency of fajeto depends on individual liking.


    1 Comment


    1. Newbie - 0 PointsHas been a member for 9-10Years
      July 23, 2017  7:02 am by meera Reply

      This sentence appears in many of your recipes. Kindly clarify as it is misleading:

      1 cup fresh curds (boiled till 100° C)

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    Serves : 6
    Ready In : 45 Minutes
    Level :
    Tithi :
    Cuisine :
      For the Mango Pulp Water
    1. 4 cups of mango water (from peels + stones + pulp) Or 1 cup mango pulp
    2. 3 cups plain water
    3. For the Fajeto
    4. 1 cup fresh curds (boiled till 100° C)
    5. 3 tablespoons bengal gram flour
    6. 1 teaspoon red chilli powder
    7. 1 teaspoon dhana-jeera powder
    8. 1/4 teaspoon turmeric powder (optional)
    9. 1-2 teaspoons dry ginger powder (sunth)
    10. 3 green chillies (slit)
    11. 5-6 curry leaves
    12. jaggery or sugar to taste
    13. salt to taste
    14. For the Tempering
    15. 2 tablespoons ghee or oil
    16. 1 teaspoon cumin seeds
    17. 3-4 cinnamon sticks
    18. 3-4 cloves
    19. pinch of asafoetida (optional)
    20. To Garnish
    21. coriander leaves (finely cut)

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