Peel & chop raw mango. Then grind it in the mixer to make it's pulp.

Heat ghee in a kadai. Add asafoetida. Stir a little then add raw mango pulp. Stir it continuously for at least 5 min on low flame.

Then add jaggery. Mix & Stir it for 5 to 7 minutes to melt the jaggery.

Now add all the masalas. Mix well & keep stirring for about 10min. Till the paste is well cooked & becomes like a dough.

Let the paste cool & now you can make small small round candies. Then wrap it with powdered sugar. You can store this for 1 year. Store it in dry glass container.