Aamras recipe with step by step pics – aamras or aam ras is a popular dessert or sweet from the western Indian states of maharashtra and Gujarat.
What is aamras
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.
As I mentioned before, aam ras 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 Poori and this combo of aamras puri is liked by many people and is quite popular. But aamras can also be had after a meal or as a sweet dish, dessert or just about at any time. Recently a reader had also mentioned that neer dosa can be served with aamras.
Tips for making aam ras recipe
- 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.
- 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.
If you are looking for more sweets recipes then do check:
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aamras recipe
By Dassana Amit
Ingredients
- 400 grams mangoes or 2 large alphonso or 3 to 4 kesar mangoes
- ½ teaspoon cardamom powder
- 1 pinch saffron strands (kesar), optional
- sugar or powdered jaggery (gur) - optional
- ¼ teaspoon dry ginger powder (saunth) - optional
- water or milk as required - optional
Instructions
- 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 puri. 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 aam ras.
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How to make 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 makes 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 puri or poori. You can also serve with chapatis for a healthier option. you could even add your choice of dry fruits to the aam ras. If adding cashews, then fry the cashews till golden brown and mix it with the aamras.
Thank you for the great love and creativity you have put into this.
thanks and welcome.
I am a gujarati and I have never had aam ras with elaichi or jaggery added, so this is a new recipe for me. Traditionally. the optional ingredients are ginger powder (soondh), salt and a tsp of ghee on the top. Aam ras can feel heavy after having a few cupfuls and therefore ginger powder helps in its digestion.
Another variation is adding yogurt to the aam ras. This is called matho. This is useful when there are more people and less ras as the addition of yogurt increases the quantity.
Non-traditionally, I have seen a little bit of orange juice added to the aam ras.
this recipe of aamras is more maharashtrian style. i know about saunth being added to aamras. thanks for all your inputs and suggestions and also informing me about matho. will try matho for sure.
actually i am a 12 year old girl and was having confusion in making “AAM RAS” for my family.
THANKS A LOT !!!!!!!!!!!!!!!!!!!!
welcome