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
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 Kadhi if you fancy also trying the plain version.
Ingredients for Ripe Mango Kadhi
- 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.
- Besan – an important ingredient in kadhi, besan/gram flour/chickpea flour is easy to find in supermarkets. Also called Chana no lot.
- Mango Pulp – use either homemade pulp or tinned/canned mango pulp
- Green chilli and ginger – crushed works best
- Ghee – vegan use oil or vegetable ghee
- Spices – cumin seeds, cinnamon and clove
- Turmeric powder
- Dried red chili
- 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.
- In a big bowl mix yogurt, besan, ginger-chilli and turmeric powder (pic 1)
- Whisk until smooth (pic 2)
- Add water and whisk again (pic 3)
- Heat ghee and add cumin seeds. (pic 4)
- Now add all the spices and curry leaves. (pic 5)
- When pops add kadhi mixture. (pic 6)
- Add salt and water (pic 7)
- bring it to boil, simmer and cook for 7-8 minutes. (pic 8)
- Once little cool, add mango pulp. (pic 9)
- 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 Peanut, Potato Farali Kadhi Gatte Ki Kadhi Spring Onion Kadhi As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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