Hi friends!…Hope you are all having a great kickstart to your weekend. Here is an Easy Aamras Recipe to prepare a delicious sweet treat made from mango pulp, flavoured with any one of the different flavouring ingredients like cardamom, sonth or saffron. In Gujarat, aka Keri No Ras, is served during summers with poori or be padi roti and dry moong dal.
Aamras is popular in the states of Maharashtra, Gujarat and Rajasthan. Each region has ist own way to flavour aamras. You can use any one option to flavour up aamras.
- Gujarati Aamras or Keri no ras: Add dry ginger powder or sonth and top it with ghee (clarified butter)
- Maharashtrian Aamras: Add cardamom powder.
- Rajasthani Aamras: Add saffron while grinding mango
We fortunately had good mangoes this season in the Indian store (of course nothing compared to the ones we get in India). The quality of the mangoes is the key factor to determine the taste of the aamras. Alponso or Kesar mangoes work best. But since I’m from the South of India, I would also recommend Rasalu or Banganapalli…both being my favourites. In fact I have grown up eating these varieties of mangoes.
Today, I’m using dry ginger powder (sonth) as this is a part of my Gujarati Summer Thali. Yo can top it with ghee while serving and ginger powder aids in easy digestion.
Traditionally aamras is prepared by extracting the pulp of ripe mangoes using hands and passing it through muslin cloth to remove any fibrous strands. However you can also just put all the ingredients in a blender and make a smooth puree. I have added tiny pinch of salt just to perk up the flavours. Once you are done making aamras, do not discard the seeds. Use them to prepare Gujarati Fajeto.
Off to Easy Aamras Recipe !!
Step-by-Step process for Easy Aamras Recipe:
- Take juicy ripe mangoes that are fresh (whatever best variety is available to you). I’m using the juicy variety of mangoes.
- Press the mango using both your thumbs into the soft flesh until it gets mushy.
- Rip off the tip and squeeze out the mango pulp using you hand.
- Remove the centre stone. Do not discard it. Use it to prepare Gujarati Fajeto.
- You can strain the pulp through a muslin cloth or just use a hand blender to make a smooth puree.
- Repeat the process with the rest of the mangoes.
- Add a little dry ginger powder and mix well.
- If using hard variety of ripe mangoes, then peel the mango using knife. Cut the mango into pieces and remove the centre stone. Blend the mango pieces with the help of hand blender or juicer.
- Add a little water or milk as per taste. Make sure to still maintain a thick consistency and not runny like juice.
- If mango is sour then add a little sugar or honey and blend again until it becomes a smooth puree.
- Add additional flavouring agents such as sonth (dry ginger powder), saffron (kesar) or cardamom powder.
You can also top Vanilla ice cream with aamras and enjoy….it tastes amazing. This is one of our favourites at home.
A Quick Summary:
- 3 Ripe Mangoes medium sized alphonso or as per your availability
- 1 teaspoon Sugar optional
- ¼ teaspoon Dry ginger powder sonth
- If using the juicy variety of mangoes, press the mango using both your thumbs into the soft flesh until it gets mushy, rip off the tip and squeeze out the mango pulp using you hand. Remove the centre stone. You can strain the pulp through a muslin cloth or just use a hand blender or just use it right away.
- If using hard variety of ripe mango, then peel the mango using knife. Cut the mango into pieces and remove the centre stone. Blend the mango pieces with the help of hand blender or juicer.
- Add any one of the additional flavouring agents such as sonth (dry ginger powder), saffron (kesar) or cardamom powder.
2. You can add little milk or water to dilute the aamras but make sure not to thin out too much that it becomes a drink.
3. Pulp can be refrigerated in an air tight container for about a week. You can also freeze it in serving portions and enjoy them any time of the year.
Do check out other recipes from the thali:
Phew!….This is my last recipe contribution to the Gujarati Summer Thali.
- Be Padi Roti
- Bhindi Sambhariya
- Katta Dokhla or White dhokla
- Green Chutney or Coriander mint chutney
- Fajeto or Mango kadhi
- Mango Pickle
- Bhaat or Plain Rice
- Chutti Mug ni dal or Dry Moong dal
- Karela batata nu shaak or Bitter Gourd Potato Curry
- Cabbage Sambharo
- Chaas or Spiced Buttermilk
Many more to come!!…STAY TUNED!!
Happy Cooking 🙂