Peel and cut 2-3 Rajapuri raw mangoes. Mix in salt and haldi. Cover and rest for 12 hours. Drain and spread the pieces on a clean cloth for 5-6 hours, at room temperatureChop the kharekh and soak it in raw mangoes' relesed water for 1 hour.

Also drain and spread the kharekh for drying on the cloth at room temperature. Heat oil until smoky and cool down a bit. Now take 1st five masala dry powders in a big mixing plate.

Add in hot oil and cover for 10 minutes. Open cover and add in salt, both chilli powders, cinnamon-clove powder.

Mix well. Add in required quantity of completely cooled oil and mix. Chop the jaggery. Take the masala in a big vessel.

Now add in jaggery and mango-kharekh pieces, in batches and mix. Add in oil as needed in between.

Finally, give a good mix using a ladle.

Cover and keep it in the vessel for 4 days at room temperature (not in sunlight). Stir the godkeri twice a day to mix all the jaggery properly. Slowly the entire jaggery will get dissolved.

Once completely dissolved, fill the godkeri in clean airtight glass jar at room temperature.Consume after 15 days. Stir in between once in 2 days.

Enjoy with the place, khakhra, dhokla, handva etc with family and friends.
Happy Cooking!!
😊