Take 2 large Rajapuri raw mangoes and grate them using a coarse grater. You should get about 3 cups (approximately 500 grams) of grated mango.

Now, in a pressure cooker, add 2 tbsp ghee, 2 cardamoms, 1-inch cinnamon stick, and 3–4 cloves. Sauté for a few seconds. Then add ½ tsp turmeric powder and mix well.

Add the grated mango and sauté it for 2–3 minutes.

Now add 500 grams or 3 cups jaggery to the cooker and mix well. Cook on a slow flame until the jaggery melts completely and blends well with the mango.

When the mango-jaggery mixture starts boiling, cover the lid and pressure cook on high flame for only 1 whistle.

Once the pressure releases naturally, open the lid. The mango should be properly cooked, transparent, and the mixture should become thick with a one-string consistency.

Allow the mixture to cool down slightly, then add 1 tsp roasted cumin powder and 2 tbsp Kashmiri red chilli powder. Mix well.

Gud Keri no Chundo is ready. Store it in a sterilized, airtight glass jar. It stays good for up to 1 year in the refrigerator.

Serve the keri no chundo with thepla, puri, or gathiya.