If you have cut fresh ripe mangoes to make the aam ras or mango pulp, then allow the seeds to soak in 4 cups of water for 15 -20 minutes.
Wash the seeds in the water by squeezing it in your hand. That way remaining pulp will come off the seeds.
Alternately, you can add the seeds to the simmering kadhi.
Add salt, yogurt , mango pulp and chickpea flour to the water.
Whisk it till the mixture is smooth and no flour lumps are left.
Add the mixture to a deep saucepan. Put it over medium heat.
Add fenugreek, cumin seeds, ginger and chilli pastes. Mix well.
Keep stirring the mixture continuously till it becomes hot.
Keep stirring for a further 5-7 minutes. This way the yogurt will not curdle and the chickpea flour gets cooked. At the same time, the consistency of the kadhi will thicken.
Lower the heat. Add the mango seeds if using any.
Taste the fajeto and accordingly add jaggery powder.
Allow the fajeto to simmer over low heat for 5-7 minutes, stirring frequently.
It should become thick and creamy, much like a thick soup.