AAMRAS/ आमरस रेसिपी

In India, mango season is here and market is full of different varieties of mangoes.  A summer regular on any Maharashtrian thali, this dish is unusual in that it isn’t an end-of meal dessert. It is part of the main course, eaten with pooris or chapatis. It is very popular in the western belt of India across Gujarat, Mahrashtra and Rajasthan. Aamras is nothing but literally means “ mango nector” and that’s exactly what it is- Flavoured pulp of mangoes, basically aamras is plain mango puree or pulp.  Aamras is a summer delight in a bowl.It is either served plain or flavoured with cardamom or dry ginger and sometimes with blck pepper powder and saffron. In Maharashtra, it is topped with some pure ghee.  Mostly the alphonso variety of mango is used for making aamras though you can also make with any sweet juicy mangoes. Traditionally, aamras is served with Pooris or Puran Poli.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/Q8EYt4rFJqY?feature=share

INGREDIENTS:

3-4 Mangoes (depends on the size)

½ Teaspoon Cardamom Powder

Powdered Sugar ( as per needed )

Dry Ginger Powder ( optional )

Pinchful Black Pepper Powder ( optional)

Water or Milk as required, to adjust the consistency (optional)

Few Saffron Strands ( optional )

Chopped nuts for garnishing ( optional )

METHOD:

STEP 1 –  Put and keep mangoes in water for 15-20 minutes. Then wash them well.

STEP 2 – Peel the mangoes, remove the stone and chop them. 

STEP 3 -   Collect the flesh or mango pieces in a bowl along with sugar, saffron, water/ milk, pinch of salt and dry ginger powder.

STEP 4 -  Blend it to make a smooth puree using a hand blender/ whisk.

STEP 4 – Stir very well, to thin down the  aamras,  you can add water/ milk to adjust the consistency.

STEP 5 – Chill it for some time in the refrigerator and then serve chilled.

Serve the aamras with chapatti, poori or puran poli .

NOTES : * Sugar quantity is depending on the mangoes. If your mangoes are sour then you need more sugar. If mangoes are sweet then you need less sugar or sometimes no sugar.

* You can use water instead of milk. Specially in Maharashtra, people use milk in aamras. Addition of milk/water is up to your liking. If adding milk please careful not to thin out too much that it becomes drink.

* It can be kept in refrigerator in air tight container up to 3-4 days. You can freeze it in 1 serving portions and enjoy them any time of the year when mangoes are not in season.

* Best served with poori or roti. 

* My husband like it with black pepper and dry ginger powder. You can also serve it with clarified butter on the top because it helps in digestion.

        

   *I used laalbagh mangoes but you may use Alphonso/  kesar/ payari or the available mangoes.