Fajeto recipe

Fajeto recipe – a classic Gujarati dish made from ripe mango pulp, yogurt, besan and few spices with added tempering at the end.

Fajeto recipe (Ras no fajeto) | How to make fajeto, Gujarati recipe

Usually this recipe is made on the same day when aamras aka keri no ras is made. After making ras, you will have quite a few of mango seeds left. Of course you cannot squeeze all the pulp from the seeds.

And no one wants to waste that mango goodness. So these mango seeds along with little extra mango pulp are used for making this ras no fajeto recipe.

By looking at the ingredients list, you might say that this is like mango kadhi. I would say NO!! You can categorize it in kadhi, dal kind of dishes. But It does not taste like kadhi at all. This has its own flavor and taste that cannot be compared with anything. It is heavenly delicious and out of the world.

The sweetness of the mango and slight sourness from the yogurt, good aroma of whole spices in tempering.. All blends together in magical way. Just Amazing!! You must try it once.


How to make fajeto recipe (Step by Step Photos):


or Jump to Recipe

1) Take yogurt in the saucepan. In that add besan, salt, turmeric powder, red chili powder, ginger paste and chopped green chilies.

2) Mix well and make sure that there are no lumps.
Fajeto recipe (Ras no fajeto) | How to make fajeto, Gujarati recipe

3) Now in another bowl, take mango seeds. NOTE: for making this dish, purposely I left some mango meat around the seeds. So I can use that in the recipe. If yours has less meat around it then add mango pulp. Or skip adding seeds and only add mango pulp. In short you will need around ¼ cup of pulp.

4) Add water to it. With your clean hands, squeeze it and remove all the pulp.
Fajeto recipe (Ras no fajeto) | How to make fajeto, Gujarati recipe

5) Add that water along with seeds in yogurt mixture. Stir well.

6) Heat this mixture on medium heat. Do stir constantly while it is getting heated up, so yogurt will not curdle. As it starts simmering, turmeric powder and mango pulp will impart its color.
Fajeto recipe (Ras no fajeto) | How to make fajeto, Gujarati recipe

7) Let it simmer with stirring occasionally for around 12-13 minutes. If it gets too thick then you can add splash of water. The thickness of it should be like gujarati kadhi.

8) Now for tadka or tempering, heat the ghee in a small pan on another stove. Once hot add cumin seeds and let them sizzle a bit.
Fajeto recipe (Ras no fajeto) | How to make fajeto, Gujarati recipe

9) Now add cloves, cinnamon stick and dried red chili and cook for 30-40 seconds.

10) Then add curry leaves.
Fajeto recipe (Ras no fajeto) | How to make fajeto, Gujarati recipe

11) Add hing.

12) Immediately add this tadka to the simmering mixture.
Fajeto recipe (Ras no fajeto) | How to make fajeto, Gujarati recipe

13) Mix well and turn off the stove.

14) Now remove and discard the seeds. All the goodness is extracted.
Fajeto recipe (Ras no fajeto) | How to make fajeto, Gujarati recipe

Serving suggestion: it is served with plain rice.

Fajeto recipe (Ras no fajeto) | How to make fajeto, Gujarati recipe

Fajeto recipe (Ras no fajeto) | How to make fajeto, Gujarati recipe
4.5 from 2 votes
Print

Fajeto recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Gujarati, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

For fajeto recipe:

  • ¼ cup Mango pulp or puree or 2-3 mango seeds with some mango meat around them
  • 1 ½ to 2 cups Water
  • ½ cup Plain yogurt (dahi or curd)
  • 1 tablespoon Besan (gram flour)
  • Salt - to taste
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • 1 small Green chili finely chopped

For tempering:

  • 1 ½ tablespoons Ghee (clarified butter) or Oil
  • ½ teaspoon Cumin seeds
  • 2 Cloves
  • ½ inch Cinnamon stick
  • 1 Dried red chilies
  • 5-6 Curry leaves
  • a pinch or ⅛ teaspoon Hing (Asafoetida)

Instructions

Making ras no fajeto recipe:

  1. Take yogurt in the saucepan. In that add besan, salt, turmeric powder, red chili powder, ginger paste and chopped green chilies.
  2. Mix well and make sure that there are no lumps.
  3. Now in another bowl, take mango seeds. NOTE: skip adding seeds and only add mango pulp. In short you will need around ¼ cup of pulp.
  4. Add water to it. With your clean hands, squeeze it and remove all the pulp.
  5. Add that water along with seeds in yogurt mixture. Stir well.
  6. Heat this mixture on medium heat. Do stir constantly while it is getting heated up.
  7. Let it simmer with stirring occasionally for around 12-13 minutes.
  8. If it gets too thick then you can add splash of water.

Making tempering:

  1. Heat the ghee in a small pan on another stove.
  2. Once hot add cumin seeds and let them sizzle a bit.
  3. Now add cloves, cinnamon stick and dried red chili and cook for 30-40 seconds.
  4. Then add curry leaves and hing.
  5. Immediately add this tadka to the simmering fajeto.
  6. Mix well and turn off the stove.
  7. Now remove and discard the seeds.

Add Comment

10 Comments

  1. Sujata Chavda
      • Sujata Chavda
  2. Nirav
  3. Sheetal Thakkar