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Kor (Sweet) Keri Recipe

Kor (Sweet) Keri is a popular Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
No Bake Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 3 kg - raw firm mangoes (preferably Rajapuri mangoes)
  • 1 cup - crushed Mustard Seeds
  • 1/2 cup - crushed Fenugreek
  • 1/2 cup - crushed Dhana Kari
  • one and a half tbsp - Turmeric powder
  • salt as per taste
  • pinch of Hing
  • 1 kg - jaggery, crushed
  • 1 kg - Sugar
  • 1/4 cup - 1/2 cup - Red Chilli (as per taste)
  • one and a half cup - Mustard oil
  • How to Make Kor (Sweet) Keri:

    1. Peel the mangoes and chop in to medium size chunks.
    2. Wash the chunks.
    3. Place it in a jar.
    4. Add 2 tbsp salt and 1 tbsp turmeric powder.
    5. Shake the jar so the pieces are evenly coated.
    6. Keep aside.
    7. Shake jar in a pendulum motion every 7-8 hours, for a day.
    8. Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes.
    9. Dry the chunks and let it dry on towel for 4-5 hours.
    10. Heat 1 cup mustard oil very well till smoky.
    11. Add dhana keri, and crushed fenugreek.
    12. Remove from fire, and let it cool slightly.
    13. Then add mustard, asafetida and salt
    14. Let the oil cool completely, then add turmeric and red chilli powder.
    15. Mix it well.
    16. Add sugar and jaggery.
    17. Mix it well with hand, to make a smooth paste.
    18. Then, add mango chunks.
    19. Keep it in a container for 2-3 days, till sugar dissolves completely, stirring occasionally.
    20. Put the pickle in an air-tight container and press down lightly.
    21. Put more oil, if required as oil should float on the pickle.
    22. The main jar should always have a layer of oil floating on top.


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