Ras No Fajeto Recipe - Mango flavoured kadhi, lightly tempered – tastes yummy with steamed rice .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mango pulp, Gram flour (besan)

Cuisine : Parsi

Course : Dals and Kadhis

Ras No Fajeto

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Ras No Fajeto Recipe - How to make Ras No Fajeto


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • Mango pulp 1/2 cup

  • Gram flour (besan) 3 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Buttermilk sour3 cups

  • Oil 2 tablespoons

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoon

  • Curry leaves 6-8

  • Green chillies chopped3

  • Jaggery (gur) 1 tablespoon


Step 1

Take mango pulp in a bowl, add gram flour, turmeric powder, salt and mix with a whisk to make a smooth mixture. Add buttermilk and mix well.

Step 2

Heat oil in a pan. Add asafoetida, cumin seeds, curry leaves, green chillies and sauté for a minute. Add the mango mixture and mix again. Add jaggery and mix again. Add water to get the required consistency.

Step 3

Once the mixture comes to a boil, reduce heat and simmer for five minutes.

Step 4

Serve hot with steamed rice.