Kairi Ki Launji

Its time to bid adieu to Summers and welcome the Monsoon Magic. But seems Rain God  is not in a mood to bless us with the showers . So i thought of making optimum utilization of the raw mangoes available in the market . Also, my Mami had requested to share the recipe .Kairi launji is a specialty in Rajasthan which is not only tasty but also shields from the scorching heat. Take a look at the recipe:

  • 2 small Raw Mangoes -peeled and cubed
  • 1 medium katori grated Jaggery
  • 1/2 tspn Cumin seeds (Jeera)
  • 1/2 tspn Mustrad Seeds (Rai)
  • 1/2 tspn Fennel seeds (Saunf)
  • 1/2 tspn Fenugreek Seeds (Methi Dana)
  • 1/2 tspn turmeric Powder
  • 1 tspn Red chilli Powder
  • 1/2 tspn Asafoetida
  • 1-2 dry Red Chillies
  • Salt to taste
  • 1/2 cup water
  • 1 tspn Oil 

Preparation Time: 5-7 minutes

Cooking Time: 10 mins

Makes: 1 small jar of Launji

  • Heat oil in a pan. Add asafoetida , mustard seeds and cumin seeds. Let them crackle. 
  • Add dry chilli , turmeric powder , fennel seeds,fenugreek seeds , red chilli powder and cubed raw mangoes. Saute for 10 -15 seconds.
  • Now add water , salt and grated jaggery. Mix well.
  • Cover the pan and cook for 8-10 minutes or till the mangoes are cooked and the launji becomes pulpy.
  • Remove from heat. Let it cool down . Once cool, the mixture will become bit thick. So its ok if you increase the quantity of water a bit.
  • You can store this launji for a week in refrigerator.
  • Serve with Paratha ,poori or daal chawal.


Chandana Mungre Kashid
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