Aamras is a spiced mango puree served with deep-fried pooris. This is one of the most popular dishes when mangoes are in season.
What is Aamras?
Aamras is a sweet dish of India, usually prepared with extracting the pulp of mango preferably by hand, and is served with poori or roti. The word Aam means mango and Ras mean pulp or juice of mango.
There are popular versions of it in different states of India like Rajasthan ,Gujarat, Maharashtra and Marwari cuisine.
Can we store it for long?
Of course yes, as the mangoes are seasonal, it can be stored in freezer safe bags for few months in deep freezer. I prefer making it fresh with the fresh mangoes of the season.
Which mango to use for Aamras?
Normally the Indian Kesari, Dasheri or Alphonso mangoes makes the best Aamras. But if you haven’t got these you can make aamras with any varity avaialabe to you. You may need to add more or less sugar depending on the type of mango.
Ingredients needed to make Aamras
- First, Mango-Fresh seasonal mangoes washed and peeled.
- Cardamom powder-Adds nice flavor
- Saffron-Gives a nice color to aamras
- Sugar as per your taste
Aamras is known as Keri no ras in Gujarati cuisine and is very popular to pair with poori.
How to make aamras?
Wash and peel the mangoes, now you may squeeze the pulp with your hands or use a blender and puree the pulp. If using your hand, strain it through a sieve to remove threads.
Now add sugar, crushed cardamom and saffron, mix well and serve with hot pooris.
Serving Suggestions
The popular combo is to serve aamras with poori. I sometimes enjoy it with roti, or paratha too.
Looking for more such summer recipes to get some ideas for your snacking? Do not miss my Dalgona Coffee and Mango Popsicles and the best one’s Mango Parfait.
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Aamras with Poori
Equipment
- Blender
Ingredients
For Aamras
- 1 mango ripe
- 2 cardamom
- 3-4 saffron strands
- 2 teaspoon sugar
For Poori
- 1 cup wheat flour
- 1/4 cup water or as required
- oil for frying
Instructions
For Aamras
- Wash and peel the mango. Scrap the pulp in a bowl.
- Blend mango pulp, cardamom, saffron, and sugar together in a food processor or blender.
- Once smooth blend again to make a fine purée.
- Pour in a serving bowl. Refrigerate till serving.
For Poori
- Knead the slightly tight dough with enough water. Let it rest for 10 minutes.
- Make 4 small balls, on the rolling board make small rounds with a rolling pin.
- Heat oil in a wok, slowly fry the round till puffed and golden from both sides.
- Drain on paper towel.
- Serve poori with aamras.
Nutrition
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Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your Aamras with Poori and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
stunning and delicious!!! love your pictures!!
Sowmya
Now who wont like this:) Thanks for this classic dish:)
we infact have it just as it is with poori and in summers it feels cool to have just this
i also have one aamras with poori in my recipe index
Very delightful Sapana…
Looks fantastics… new dish to me