Aamras is a famous Gujarati and Maharashtrian dish made by pureeing ripe mangoes with sugar and cardamom powder. The combination of Aamras and piping hot poories taste heavenly and is the most sought after combination! Gujarati version of this sweet have some dry ginger added to it while the Maharashtrian one has cardamom. Adding a bit of saffron strands takes it taste to the next level and I highly recommend adding some. Some people also drizzle a little bit of melted ghee over their aamras before serving it with hot puri. Here is how to make Aamras at home.
Mangoes are in season and this is the perfect time to indulge into recipes made using this king of fruits. I try to enjoy the fruit as is and make as many dishes possible while they are in season.
What is Aamras?
In hindi, Aam means mango and Ras means Juice. So Aamras is basically Mango Juice or Pulp. It is also called Keri no Ras in Gujarati.
Aamras is a popular dessert in Gujarat, Maharashtra and Rajasthan and is usually served with poories. Aamras Puri is almost a daily fare in my kitchen during summer and we enjoy it with almost anything on the plate. There are two ways in which I make my Aamras.
One is where the mango pulp is pureed using a blender along with little sugar and cardamom powder to make a smooth puree and the other version is called Lachchedar Aamras where mango pulp is crushed using hands and lots of milk is added to it.
Which mango is best for making Aamras?
I generally use Alphonso Mangoes to make the Aamras. These mangoes are really the best. Look out for Ratnagiri Hapus (Another name for Alphonso). If these are not available, any other sweet mango variety like Kesar, Dashari etc works like a charm too.
You can add a few saffron strands to give a little more flavour to Aam Ras but can choose to skip it as well. I also like to add a little bit of dry ginger powder in my recipe sometimes. It gives a very subtle hint of spice. Do try adding it once and see if it works for you.
Some people also add a little bit of melted ghee over their Aamras. If you are looking for a variation, adding ghee and dry ginger powder or sonth is a great idea.
Mangoes are good for our health as they contain vitamins, minerals and antioxidants. They are full of vitamin A, vitamin C. Plus, mangoes are full of dietary fiber which cleans our digestive tract. I am surely eating a lot of Aamras this season!
Do try out the recipe and let me know how delicious it turned out. If you want to relish some more coolers this summer, then I already have a list ready for you, check it out at your earliest!
How to make Aamras from canned mango pulp?
The best part of making this dish from canned mango pulp is that you can enjoy it in any season. Canned pulp is generally of very good variety and in most of them preservatives and sugars are not added.
To make it from canned mango pulp, use 1 cup of canned pulp for one cup of chopped mango and follow the remaining process exactly like it is.
How to make Aamras without mixer?
The Lachchedar Aamras that I talked about earlier is made without a mixer. To make it without a mixer, just peel the mango and using your palms, squeeze it to take out most of the pulp. Mash the pulp nicely with hands and add all the other ingredients in it.
Let it rest for 15-20 minutes for the sugar to dissolve and then add milk to it and mix well.
You can also use a whisk or a Mathani to mash the pulp nicely.
How to make Aamras with Milk?
To make the aamras with milk, just peel the mango and using your palms, squeeze it to take out most of the pulp. Mash the pulp nicely with hands and add all the other ingredients in it.
Let it rest for 15-20 minutes for the sugar to dissolve and then add 1 cup milk to it and mix well. You can also use a whisk or a Mathani to mash the pulp nicely.
This style of aamras is slightly thinner in consistency.
How to preserve Aamras?
To preserve Aamras, transfer it in a freezer safe container and freeze for 4-5 months. When you want to use it, just thaw on kitchen counter for 3-4 hours. You can also puree the mango and freeze the puree. When ready to serve it, just thaw the puree and add cardamom powder, saffron soaked in milk and some milk and mix well.
What to serve with Aamras?
Aamras is a dessert in itself and can be served after sprinkling slivered dry fruits on top. But in India, many people like to pair it with puri and serve for lunch and dinner as main course.
While growing up, mom used to make aamras with milk and served with hot roti.
Make sure to chill the Aamras for a few hours before serving.
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How to make Aamras Step by Step
Wash the mangoes and peel them. Remove the pulp and cut into small pieces.
Put all the ingredients in a blender and blend to make a smooth paste.
Smooth puree.
Aamras Recipe
Aamras
Aamras is a famous Gujarati and Maharashtrian dish made by pureeing ripe mangoes with sugar, cardamom powder. The combination of Aamras and piping hot poories taste heavenly! Here is how to make Aamras at home.
Ingredients
- 2 cups Mangoes Peeled and chopped
- Sugar According to your taste
- 1 tsp Ground Cardamom
- 1/4 cup Milk
Instructions
Wash the mangoes and peel them.
Remove the pulp and cut into small pieces.
Put all the ingredients in a blender and blend to make a smooth paste.
Garnish with slivered almonds and pistachios.
Serve chilled with hot Poories.
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Madhu- Desimejwani
May 4, 2015 at 9:05 pmOMG! what a lovely clicks 🙂 Love to have it with the puri. Please pass me that bowl 🙂
msnehamathur
May 5, 2015 at 5:15 amThnx Madhu. All yours 🙂