Fajeto - Spiced Gujarati Mango Beverage

How to make Fajeto | Fajeto is an authentic Gujarati beverage that is prepared with ripe mango pulp, yogurt and topped with an aromatic tempering.

Usually, Fajeto is prepared during the summer season and served the end of a meal to help calm down the stomach after a spicy meal in a Gujarati household. Basically, this recipe was invented to save the waste anything from the mango as mango is an expensive fruit so really you want to make sure that you don't waste any part of it.




For Gujaratis Mango is just not the fruit, it's an emotion.  We love mangoes handle it with so much care. I have numerous memories of those summer holidays which I spent in India while growing up.  When there were no mixer or blenders entered our homes in India, the older generation had their own technic to juice the mangoes. yes, most of the Gujarati families enjoy keri No ( Mango) ras ( ras translates pulp).

More Mango recipes:- Mango & Coconut Tapioca Pudding | Mango and Mixed Nuts Eggless Biscotti | Coconut, cardamom and Mango Buckwheat porridge | Badami Methi Mango Paneer | Gujarati Mango kadhi

Fajeto, made with mango pulp, nowadays you can prepare from the readymade mango pulp too, but in that old age it was made from the Mango skin and seeds which were already squeezed out then washed them in the water..added some spices, sweetener such as jaggery or sugar and yogurt, then very mild tempering added on the top. So how do I make fajeto, do I use all those mango skins and seeds in the water, no I use fresh Mango pulp which I prepare in a mixer or blender then thin it out with the water and prepare it.


Notes:-

If you can't find fresh mango, use canned mango pulp.

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Ingredients:-

• 1 cup mango pulp thick
• 1 cup water
• 1/2 cup beaten mild yogurt
• salt to taste
• 1/2 tsp. crushed green chillies and ginger
• 2 Tbsp. sugar or jaggery
• Pinch hing ( asafoetida ) 
• Pinch Dry ginger powder ( Soonth no powder )
• 1 tsp. oil
• Pinch mustard seeds
• Dried red chilli
• Few curry leaves
• Fresh coriander leaves for garnishing

Method:-
In a big saucepan mix mango pulp, water, salt, jaggery and crushed chilli ginger.
Heat this mixture on a medium heat for 4-5 minutes.
Turn off the heat and leave it to cool for a bit.
Then add beaten yogurt and mix well.
Now prepare the tempering by heating oil in a small pan, add mustard seeds, hing, curry leaves and dried red chilli. Once it crackles add it into the prepared fajeto.
Add dried ginger powder, mix well and let it cool at the room temperature.
Serve in a glass, garnish it with the coriander leaves.
Enjoy!