These mouth-watering Raw Mango Gatagat are prepared with seasonal fruit raw mango, which comes mainly in summer but can be store for whole one year. Always make sure that store them in airtight glass container, which prevent them from any kind of moisture. Pour the remaining powdered sugar into the jar, as it also protects against moisture. The quantity, which means the number of candies depend on the size of candy. It can also be prepared with tamarind pulp and jaggery. Even kids will love this Khatti Meethi Aam ki Candy. Give this recipe a try and share your comments in the comment section below.
With this recipe of Aam ke Gatagat, you can also try more Mango Recipes like Raw Mango Rice Recipe, Raw Mango Coriander Chutney, Mango Salsa Recipe, Mango Barfi Recipe, Mango Frappe Recipe, Mango Mastani Recipe, Mango Frooti Recipe, No-cook & easy Mango Ice-cream Recipe, Mango Halwa Recipe, Eggless Mango Sponge Cake Recipe, and Mango duet popsicles Recipe.
Finally, I would like you to visit and try more collection of recipes like Snacks Recipes Collection, Chutney Recipes Collection and Indian Sweets & Dessert Recipes Collection.
Instructions for how to make Raw Mango Candy at home:
- Firstly, take one raw mango of 300gm and peel it with the help of potato peeler or knife.
- Then chop the mango roughly and remove its seed. Now, the pulp left is 250gm.
- Transfer the roughly chopped mango chunks to grinder jar and blend it to thick smooth pulp. Firstly, grind it for a second, give it jerk like this for 4-5 times and then it will be ground easily. Even if doesn't grind well then add 2 tsp sugar and then grind it. Make sure don't add water.
- Now, heat a pan/ kadai, add 1/4 tsp ghee and 1/2 tsp Asafoetida to it. Roast it for 5-7 seconds.
- Then add grounded mango pulp to it.
- Stir it continuously and cook for at least 5 min on medium flame, so that all the moisture of mango is gone.
- Then add 250gm jaggery to it and mix it really well with mango.
- Stir and cook it for 5 to 7 minutes to melt the jaggery.
- Now add all the spices- 1 tsp black salt, 1 tsp salt, 1/2 tbsp roasted cumin powder, 1 tsp dried mango powder/ Amchur, 1/2 tsp garam masala and 1/4 tsp grounded black pepper to it and mix them really well.
- Mix well & keep stirring for about 10 minutes.
- Or until the paste is well cooked, leaves the sides of the pan and becomes like a dough. Let it cool completely.
- Next take 1/2 cup powdered sugar in a bowl. If you have regular sugar then grind it in the grinder jar to make powdered sugar.
- Take a tsp of mixture in your hands and roll it to make small ball.
- Then wrap it with the powdered sugar.
- Likewise, prepare all round mango candies.
- Finally, Raw Mango Gatagat are ready. Store it in dry airtight glass container and enjoy for 1 year.
1. Firstly, take one raw mango of 300gm and peel it with the help of potato peeler or knife.
2. Then chop the mango roughly and remove its seed. Now, the pulp left is 250gm.
3. Transfer the roughly chopped mango chunks to grinder jar and blend it to thick smooth pulp. Firstly, grind it for a second, give it jerk like this for 4-5 times and then it will be ground easily. Even if doesn't grind well then add 2 tsp sugar and then grind it. Make sure don't add water.
4. Now, heat a pan/ kadai, add 1/4 tsp ghee and 1/2 tsp Asafoetida to it. Roast it for 5-7 seconds.
5. Then add grounded mango pulp to it.
6. Stir it continuously and cook for at least 5 min on medium flame, so that all the moisture of mango is gone.
7. Then add 250gm jaggery to it and mix it really well with mango.
8. Stir and cook it for 5 to 7 minutes to melt the jaggery.
9. Now add all the spices- 1 tsp black salt, 1 tsp salt, 1/2 tbsp roasted cumin powder, 1 tsp dried mango powder/ Amchur, 1/2 tsp garam masala and 1/4 tsp grounded black pepper to it and mix them really well.
10. Mix well & keep stirring for about 10 minutes.
11. Or until the paste is well cooked, leaves the sides of the pan and becomes like a dough. Let it cool completely.
12. Next take 1/2 cup powdered sugar in a bowl. If you have regular sugar then grind it in the grinder jar to make powdered sugar.
13. Take a tsp of mixture in your hands and roll it to make small ball.
14. Then wrap it with the powdered sugar.
15. Likewise, prepare all round mango candies.
16. Finally, Raw Mango Gatagat are ready. Store it in dry airtight glass container and enjoy for 1 year.
Tips:
- Make sure to not add water while grinding mango pulp.
- Add jaggery equal to the weight of the pulp.
- Add spices and salt as per your preference.
- Make sure to cook the mixture until it separates the pan else it will turn sticky.
- Finally, Raw Mango Candy tastes great when tanginess, sweetness and spiciness are balanced.
AuthorNidhi kakkar
Ingredients
Directions
1. Firstly, take one raw mango of 300gm and peel it with the help of potato peeler or knife.
2. Then chop the mango roughly and remove its seed. Now, the pulp left is 250gm.
3. Transfer the roughly chopped mango chunks to grinder jar and blend it to thick smooth pulp. Firstly, grind it for a second, give it jerk like this for 4-5 times and then it will be ground easily. Even if doesn't grind well then add 2 tsp sugar and then grind it. Make sure don't add water.
4. Now, heat a pan/ kadai, add 1/4 tsp ghee and 1/2 tsp Asafoetida to it. Roast it for 5-7 seconds.
5. Then add grounded mango pulp to it.
6. Stir it continuously and cook for at least 5 min on medium flame, so that all the moisture of mango is gone.
7. Then add 250gm jaggery to it and mix it really well with mango.
8. Stir and cook it for 5 to 7 minutes to melt the jaggery.
9. Now add all the spices- 1 tsp black salt, 1 tsp salt, 1/2 tbsp roasted cumin powder, 1 tsp dried mango powder/ Amchur, 1/2 tsp garam masala and 1/4 tsp grounded black pepper to it and mix them really well.
10. Mix well & keep stirring for about 10 minutes.
11. Or until the paste is well cooked, leaves the sides of the pan and becomes like a dough. Let it cool completely.
12. Next take 1/2 cup powdered sugar in a bowl. If you have regular sugar then grind it in the grinder jar to make powdered sugar.
13. Take a tsp of mixture in your hands and roll it to make small ball.
14. Then wrap it with the powdered sugar.
15. Likewise, prepare all round mango candies.
16. Finally, Raw Mango Gatagat are ready. Store it in dry airtight glass container and enjoy for 1 year.
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