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Ingredients Method Notes

Ingredients
  

  • 2 cups aam rus/ripe mago puree thick
  • 2 cups room temperature water approximately
  • 1 teaspoon sooth/ dried ginger powder
  • 1/2 teaspoon red chilli powder
  • 2 to 3 tablespoon jaggery
  • salt to taste
For tempering
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • 3-4 cloves
  • 1 inch cinnamon stick
  • few curry leaves

Method
 

  1. In a patili/pan mix together the Ras, water, jaggery, sooth, chilli powder and salt.
  2. Mix it well to blend the Ras and water to a smooth mixture.
  3. Place the pan on a slow fire and heat until the jaggery has melted and the mixture has turned into uniform consistency. By this time the mixture should have come to a soft boil.
  4. In a small kadai/wok heat the oil for tempering.
  5. Add the cumin seeds, asafoetida, curry leaves, cloves and cinnamon.
  6. Turn off the flame once the cumin begin to splutter. Making sure you do not burn the cloves and cinnamon.
  7. Add the tempering to the Ras mixture. Allow the mixture to simmer for couple of minutes. Fajeto is ready.
  8. Transfer the Fajeto in another bowl and chill before serving.
  9. Serve the Fajeto in individual glasses.

Notes

You can replace jaggery with sugar. Since I use organic jaggery the  colour of Fajeto here is a shade darker.
The measures of ingredients can be adapted as per the palate of your family.
The amount of water will depend on the consistency of the Ras. What we want is a mixture that has the consistency of corn soup.
Sooth/dried ginger powder is the star spice here. Please do not omit it as not only  does it enhance the taste but also aids digestion.