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Aamras is the pulp of the tropical fruit Mango eaten in India. The pulp of a ripe fruit is
extracted usually by hand and consumed along with Chapatti. At times ghee and
milk are added to the pulp to enhance its flavour. Sugar is also added to
adjust the sweetness.
extracted usually by hand and consumed along with Chapatti. At times ghee and
milk are added to the pulp to enhance its flavour. Sugar is also added to
adjust the sweetness.
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A regional version of Aamras is a
popular dessert in Rajasthan, Gujarat, Marwari and Maharashtra during
festivals. Since the fruit is seasonal, being harvested at the end of summer,
the need to preserve the fruit in the form of pulp has given rise to a
moderately large Mango processing industry.
popular dessert in Rajasthan, Gujarat, Marwari and Maharashtra during
festivals. Since the fruit is seasonal, being harvested at the end of summer,
the need to preserve the fruit in the form of pulp has given rise to a
moderately large Mango processing industry.
Aamras
is best way to serve mango in smooth puree form with flavour of elachi and
kesar. For Aamras you can prefer alphonso or kesar or both varieties of mangoes.
Mango is king of fruits and in summer season, you can easily get many varieties
in mangoes.
is best way to serve mango in smooth puree form with flavour of elachi and
kesar. For Aamras you can prefer alphonso or kesar or both varieties of mangoes.
Mango is king of fruits and in summer season, you can easily get many varieties
in mangoes.
.JPG)
You
can serve chilled Aamras with hot puri or Indian flatbread. Even you can serve
Aamras with whipped cream or vanilla ice-cream as dessert after meal. The addition of milk eases the process of blending
into a smooth puree. But make sure you do not add more quantity of milk as it
will make the consistency like milkshake
can serve chilled Aamras with hot puri or Indian flatbread. Even you can serve
Aamras with whipped cream or vanilla ice-cream as dessert after meal. The addition of milk eases the process of blending
into a smooth puree. But make sure you do not add more quantity of milk as it
will make the consistency like milkshake
Preparation
Time: 15 Minutes
Time: 15 Minutes
Cooking
Time: 20 Minutes
Time: 20 Minutes
Servings:
2 Persons
2 Persons
Category: Gujarati Cuisine
Ingredients:
For
Aamras
Aamras
2 Mango pulp (Alphonso/ Kesar)
1/2 Tsp. Cardamom Powder
Few Strands Saffron
Sugar Powdered to Taste
1/2 Tbsp. Milk (optional)
Nuts for garnishing
For
Puri
Puri
1 Cup Wheat flour
1/4 Cup Semolina
1 Tbsp. Clarifying Butter
1/2 Tsp. Salt
Enough Water
Oil for frying
Direction
For
Aamras
Aamras
Wash and peel the mangoes and take out
the pulp from mangoes. Now blend mango pulp, cardamom powder, sugar as per
taste, milk (optional) and few strands of saffron together. Personally I did
not use milk otherwise color will change. Serve chilled in individual bowl and
garnish with cardamom powder, saffron and ground nuts (optional).
the pulp from mangoes. Now blend mango pulp, cardamom powder, sugar as per
taste, milk (optional) and few strands of saffron together. Personally I did
not use milk otherwise color will change. Serve chilled in individual bowl and
garnish with cardamom powder, saffron and ground nuts (optional).
For
Puri
Puri
Sieve wheat flour, semolina and salt
together and add clarifying butter/ ghee in flour. Mix with fingertips and look
like crumbs. Now add enough water to knead stiff dough. Divide the dough into
equal small portions and roll it in round form by using rolling pin. Heat the
sufficient oil in wok on medium flame, when oil is hot enough. Add round shape
puri in oil and fry till to little golden both sides. Serve hot puri with
chilled aamras.
together and add clarifying butter/ ghee in flour. Mix with fingertips and look
like crumbs. Now add enough water to knead stiff dough. Divide the dough into
equal small portions and roll it in round form by using rolling pin. Heat the
sufficient oil in wok on medium flame, when oil is hot enough. Add round shape
puri in oil and fry till to little golden both sides. Serve hot puri with
chilled aamras.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
wooo tempting and my favt..!!
I love Aamras with puri.. I had posted it some time back too..
wow…i love aamras with chappathi…well your advice is gonna make me try this with poori too
The best combo ever!!! Love d simplicity n flavors together in this dish 🙂
very yummy and finger licking aamras…
your aamras look tempting…
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In season nothing can beat this awesome combo..love it.
Lovely combo ! Looks great…
awesome and delicious combo.
Love the combo and I wanted to make it as well..
yummy and have it anytime
Your presentation and script user friendly. And certainly the item AAMRAS and POORI mouthwatering. Do we add ILAAYCHEE in this..?
Such a nice, pretty combination. It's a shame that down south or atleast most of whom I know, don't like to mix up sweet things with anything else..
soo yummy, my favourite. Making some next week as I have guests from UK and they will love fresh aam ras.
a hit combo anytime !
Such a inviting combo! perfect way to heat hot puris in summer!
Poori and aamras, omg, i can die for..
A classic combo at our place!
My husband loves this combo..
I have never had this combo. Your pics are so tempting to try.. That orangish yellow colour is awesome.
I def. think of it as more dessert than something to have with bread
Looks great Preethi. Haven't tried this combo yet..
aamras looks stunning.. have heard about this famous combo, but always preferred spicy / savory side to puri!!
Sowmya