The Recipe of Aamras is a very popular delicacy especially famous in Gujarat and Maharashtra. People of these states wait for the arrival of the King Of Fruit Mango. This is mainly because they look forward to enjoying the mouthwatering aamras. Aamras is traditionally served with Poori, though you can also relish it as a dessert. A Bowl of Aamras can be enjoyed at any time of the day.
Aam and Ras both are Hindi words. Aam means mango and Ras mean to extract or juice. So the word Aamras means extract of Mango or Juice of Mango. Maharashtrian and Gujarati occasions are incomplete without Aamras. Just like Sabudana Khichdi, aamras is another delicacy that is common in both states. Aamras are a part of all Gujarati and Maharashtrian Thalis during the Summer Seasons.
Try the Strawberry jam recipe which can also be spread on roti and poori and given in lunch boxes to kids.
Canned Aamras are also available in the market for Aamras lovers to enjoy this delicacy when the Mango season is not there. Buy Nothing like having fresh homemade aamras during the season. Ratnagiri is famous for its Alphonso Mangoes and so are the Canned Aamras available in this region.
Adding Flavors to Your Aamras Recipe
There are various types of flavorings that you can add to your recipe of Aamras. In this recipe of mine, I have added Saffron and Green Cardamom. Similarly, nutmeg is also added to enhance the flavor. Even a pinch of dry ginger powder is also added by some people. These are but optional, and you can play around with these flavors.
You can also add chopped nuts to make your aamras recipe more rich and healthy.
Aamras
Ingredients
- 400 gms Mangoes (Alphonso or Hapus or Kesar)
- 1/2 tsp Green Cardamom Powder
- Saffron a Pinch
- 2 tbsp Sugar
- 3 tbsp Milk/Water or as required
Instructions
- The first step in making Aamras, is washing the mangoes well with clean water.
- Soak the mangoes in water for 30 minutes. Mangoes have strong phytochemicals. Soaking them in water will help to lower the concentration levels.
- Soak a few strands of saffron in lukewarm water or milk.
- Peel the mangoes and slice them into pieces.
- Transfer the pieces of mangoes into a mixer jar.
- Add cardamom powder, sugar, and saffron-soaked milk/water into the mixer jar.
- Blend all the ingredients into a smooth puree. Ensure no chunks of mango remain.
- Check the taste, and if needed adjust the sugar.
- Transfer the pureed pulp into a bowl.
- You can adjust the consistency by adding milk or water.
- Cover the bowl and refrigerate it for 30 minutes.
- Serve it chilled with Roti or Poori.
- To enhance the flavor some chopped nuts can be added.
- When stored and refrigerated in an airtight container it can last for 5 months and can be served as and when needed.
0 comments