In our quest for more Mango recipes, we have the most velvety smooth Gujarati Mango Kadhi | Aam ki Kadhi to delight our senses.

This modern take on the Gujarati classic white sweet kadhi fuses with luscious mango ras.

Homemade Gujarati Mango Ras is a summer treat we wait and look forward to all year!

Gujarati Mango Kadhi | Aam Ki Kadhi

This aam ras ki kadhi is a feast for your senses. This kadhi variety is prepared with yogurt, chickpea flour and is tempered with ghee and aromatic spices - similar to Gujarati kadhi but the mango adds a unique flavour. 

✓Silky

✓Creamy and thick

✓Sweet

✓Made easily under 30 mins

✓Simple and easy recipe - make the best kadhi every time with this fool-proof method

✓A wow-factor treat to serve for guests

✓ Gluten-free and vegetarian 

Serve delicious Gujarati Mango Kadhi with Green pea and mint Pulao or Coconut and Almond Rice.

Bhinda/Bhindi and Kadhi is a great match!

Mango Kadhi is not the same as Fajeto

Over the years Mango Kadhi and Fajeto have been mistakenly used interchangeably for the same dish, they are two very different recipes and are served completely differently.

The original and traditional Fajeto recipe, which comes from Gujarat, is a thin mango based drink served after a spicy meal.

Mangoes are expensive, so Gujaratis (who are known to be frugal) would want to use the mango for consumption in its entirety.

After extracting the pulp for keri no ras or aam ras, the leftover pulp on the seeds would be used to make this drink called Fajeto. True Fajeto is a mango and yogurt drink with a tempering over the top.

Unlike kadhi, there is NO BESAN or gram flour in Fajeto giving the two entirely different tastes.

For those who have grown up in Gujarat or have elderly family members from Gujarat would serve Fajeto in this way and would not call it mango kadhi.

Mango Kadhi is not a traditional recipe at all but a modern take on the sweet white kadhi once we began experimenting with various flavours and ideas.


Here is our Authentic Fajeto Recipe

Gujarati Sweet Kadhi if you fancy also trying the plain version.

Ingredients for Ripe Mango Kadhi

1. Yogurt - for this kadhi we used full-fat greek yogurt. We prefer the taste of using creamy and thick yogurt to make kadhi rather than low fat.

2. Besan - an important ingredient in kadhi, besan/gram flour/chickpea flour is easy to find in supermarkets. Also called Chana no lot.

3. Mango Pulp - use either homemade pulp or tinned/canned mango pulp

4. Green chilli and ginger - crushed works best

5. Ghee - vegan use oil or vegetable ghee

6. Spices - cumin seeds, cinnamon and clove

7. Turmeric powder

8. Dried red chili

9. Curry leaves - fresh, frozen or dried

There is no need for any sugar in this Gujarati Kadhi as the mango pulp is already sweet

How to prevent Kadhi splitting or curdling

Do not cook kadhi on high heat, once it comes to boil. turn the heat on low and simmer kadhi.

Add salt immediately to prevent kadhi from splitting

Stir constantly - this is not a recipe where you can wander away from the kitchen or scroll through Instagram - it needs attention

Full fat yogurt works best.

Don't add less gram flour than the given measurement because you need enough flour to bind the kadhi.

What to do if Kadhi curdles?

If you think that your kadhi has split or has curdled, add more besan that has been mixed with water to make a smooth paste. Cook again and hopefully you have saved your kadhi!

How to make Gujarati Mango Kadhi Recipe - Step by step and video recipe

Recipe with the exact measurement in the recipe card below.

1. In a big bowl mix yogurt, besan, ginger-chilli and turmeric powder (pic 1)

2. Whisk until smooth (pic 2)

3. Add water and whisk again (pic 3)

4. Heat ghee and add cumin seeds. (pic 4)

5. Now add all the spices and curry leaves. (pic 5)

6. When pops add kadhi mixture. (pic 6)

7. Add salt and water (pic 7)

8. bring it to boil, simmer and cook for 7-8 minutes. (pic 8)

9. Once little cool, add mango pulp. (pic 9)

10. Ready to serve. (pic 10)

How to store Kadhi?

Fridge - this kadhi will stay fresh for up to 3 to 4 days. Once the kadhi has totally cooled, place in tupperware and keep in the fridge. It may thicken, so add tablespoons of water at a time when re-heating.

Freezer - This kadhi freezes well. You must re-heat, once defrosted, on the stovetop and not microwave otherwise it will look as if it has split. You may want to add a little water at this stage too.

More Kadhi Recipes-> 

Fulwadi Ni Kadhi 

Okra, Spring Onion and Fresh garlic Kadhi  

Radish (Mooli) Kofta Kadhi 

Peanut, Potato Farali Kadhi  

Gatte Ki Kadhi  

Spring Onion Kadhi

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Gujarati Mango Kadhi, Aam ras ki kadhi, Fajeto, Aam ki Kadhi, Ripe mango kadhi

Mains

Indian

Gujarati Mango Kadhihttps://www.youtube.com/watch?v=UCFpVnKmiwYThis 20 minutes Gujarati Mango Kadhi, consist of ripe mango pulp, sour yogurt and besan/chickpea flour is so delicious and should not miss this summer. Perfect with veg pulao rice.https://www.youtube.com/watch?v=UCFpVnKmiwY2020-05-15

Yield: 4-6 SERVINGS

Author: Hayley Dhanecha

GUJARATI MANGO KADHI | AAM KI KADHI

Gujarati Mango kadhi is a summer delight. This Kadhi is prepared with ripe mango pulp, yogurt and besan. It can be ready in 20 minutes.

prep time: 5 Mcook time: 15 Mtotal time: 20 M

Ingredients:

• 400 ml Ripe Mango Pulp
• 500 ml Sour full fat yogurt
• 4 heaped tbsp. Besan - Chickpea Flour 
• 2 tbsp. Ghee or oil
• 1 tsp. Jeera - Cumin seeds
• Pinch Hing-
• 2 tbsp. Ginger-Green Chilli Puree
• Pinch Turmeric Powder
• 1 Cinnamon bark
• 4-5 Cloves
• 1 sprig Curry leaves
• 2 tbsp. Fresh Coriander leaves
• salt to taste
• 1-2 Dry red chilli

Instructions:

1. In a big pan combine chickpea flour, yogurt and beat till it's smooth and silky.
2. Add 2 cup water and mix again.
3. Add salt, turmeric, ginger-chilli paste and mix once again.
4. In a very small pan heat ghee and add cumin seeds, cinnamon and cloves.
5. Once it splutters add dry red chilli, curry leaves and hing.
6. Simmer the kadhi mixture about 7-8 (maximum 10-15) minutes on low heat.
7. Pour it on the kadhi mixture.
8. Turn the heat off and add mango pulp.
9. Gently mix and cook another minute or so.
10. Serve hot in Gujarati Thali with rice.enjoy!

notes:

I have used canned kesar mango pulp.
You may add another vaghar on top of the ready kadhi. (we have done it for the photographic purpose)
For a vegan version use non-dairy yogurt and use oil or vegetable ghee for the vaghar.

Calories
769.25

Fat (grams)
40.31

Sat. Fat (grams)
14.12

Carbs (grams)
62.26

Fiber (grams)
7.33

Net carbs
54.93

Sugar (grams)
26.89

Protein (grams)
42.04

Sodium (milligrams)
1753.12

Cholesterol (grams)
100.61

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2017/06/gujarati-mango-kadhi-soup.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

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