aamras recipe with step by step pics – a popular dessert or sweet from the western indian states of maharashtra and gujarat.
aam means mango & ras means juice. so literally the word aamras means mango juice. basically aamras is plain mango puree or pulp. you can also call it mango nectar. aamras is a summer delight in a bowl. one recipe which i make at times during weekends in the indian summers is aamras poori.
mostly, the alphonso variety of mango is used for making aam ras. though you can also make with any sweet juicy mangoes. just make sure the mangoes are not fibrous. as i mentioned before, aamras is very popular both in gujarat and maharashtra. in fact, in both gujarati and maharashtrian weddings, i have had aamras served in the thali meal.
traditionally aamras is served with pooris. but aamras can also be had after a meal or as a sweet dish, dessert or just about at anytime. recently a reader had also mentioned that neer dosa can be served with aamras.
i never add any milk or water when preparing aamras as we have it with pooris or chapatis. but if you want you can thin down the consistency by adding some water or milk.
as a reader has mentioned below, the gujarati aamras has a bit of dry ginger powder (saunth) added to it. this helps in digestion as the aamras is also topped with a bit of ghee. in the maharashtrian version, cardamom powder is added. i usually add cardamom powder and saffron. sometimes i also add chopped dry fruits.
note: the amount of jaggery or sugar depends on the sweetness of mangoes and your individual preference of sweetness. if the mangoes are tangy, then you could add some sugar and jaggery. but if the mangoes are very sweet, you need not add any sweetener.
lets start step by step aamras recipe:
1. peel and chop the mangoes and add them to a blender jar. you can also add some sugar if the mangoes are tangy.
2. then blend the mangoes to a smooth pulp. check the taste and add sugar if required. to thin down the aamras, you can add some milk or water and blend again. but don’t add too much as then it will become a drink.
3. take the mango pulp in a bowl. then add cardamom powder and crushed saffron strands. i added just about 2 to 3 teaspoons of sugar here and you can see the difference in the consistency. addition of sugar make the consistency slightly thinner in the mango pulp.
4. stir very well. then pour in small bowls and chill in the refrigerator. serve aamras with pooris. you can also serve with chapatis for a healthier option. you could even add your choice of dry fruits to the aamras. if adding cashews, then fry the cashews till golden brown and mix it with the aamras.
aamras recipe details below:
- 400 grams mangoes or 2 large alphonso or 3 to 4 kesar mangoes
- ½ tsp cardamom powder
- a pinch of saffron strands (optional)
- sugar or powdered jaggery (optional)
- ¼ tsp dry ginger powder (optional)
- water or milk as required (optional)
- rinse the alphonso mangoes. then peel and chop them.
- in a blender, add the chopped mango pieces and blend.
- add cardamom powder and crushed saffron strands.
- stir very well. to thin down the aamras, you can add some sugar or some milk or water.
- pour in small bowls and chill in the refrigerator.
- serve aamras with pooris. you can also serve with chapatis.
- you could even add your choice of dry fruits to the aamras. If adding cashew-nuts, fry the cashew-nuts till golden brown and then mix it with the aamras.