Aamras Recipe is a popular Indian mango puree, especially enjoy during summer as a dessert or a sweet accompaniment to Indian like poori or chapati. It’s made by pureeing ripe mangoes, often with added sugar and milk, and can be flavored with spices like cardamom or saffron.
Aamras is a popular Indian dessert made from juicy, sweet mangoes. Aamras is a sweet sidedish that is enjoyed during mango season. Aamras is a great refreshment as a dessert or can be relished with poori and chapati. It is a must try at home during mango season.
. Aamras is a sweet dish of Maharashtrian and Gujarati cuisine in India, made from the pulp of mangoes. The pulp of ripe mangoes is extracted by hand and eaten with puris or chapatis, Poori Indian breads, and wheat noodles. Sometimes ghee and milk are added to the pulp to enhance it’s flavor. Aamras Recipes are made in large quantities during the summer season.
. mangoes are said to help lower cholesterol, rejuvenate the skin, prevent heatstroke, improve your eyesight, aid digestion, boost immunity, and improve memory. Learning how To Make aamras at home is useful because this drink is beneficial for your health.
Aamras Ingredients
. Ripe mangoes – 2 to 3 large mangoes
Choose ripe, sweet juicy less fibrous mangoes. Alphonso is the recommended variety for this recipe. However you can use kesari – slightly sweet and mild in taste. Pairi – Available in early summer, slightly sour and more juicy. Dussehra or Langda – Used in North India, but Hapus is more popular in Maharashtra.
. Suger – 2 tablespoon sugar
You can use regular white sugar or cane sugar or even brown sugar. But cane sugar or brown sugar changes the colour.
. Flavourings – 1 small cardamom, around 10 strands saffron
I have used saffron and cardamom.
. Garnish – You can either added chopped nuts or just few strands saffron for garnish as I have did.
. 2 tablespoons of ghee to serve with Aa.
. You can use 1 cup of milk to enhance the taste of Amaras.
. You can add rose water to enhance the taste of Amaras even more.
Aamras Recipe Step by Step Instructions
1. Wash the mango with water and wipe it with a cotton cloth.
2. Peel the skin and cut the mangoes into pieces, discarding the seed. Blend the mango pulp Add the mango pieces to a blender or mixer jar. Blend into a mooth puree.
3. Taste the mango pulp.If needed, add 2 tablespoon sugar. Also, add Cardamom powder and saffron 10 strands added for extra flavor.
4. Grind it to a fine Puree.
5. . Delicious thick Aamras is ready.
6. If you prefer you can add any nuts of your choice but traditionaly it is served just plain.
Aamras Serving Suggestions
1. Serve Aamras with Poori. Break the poori and dip it in the Aamras scooping some of the delish pulp and eat it.
2. You can serve it with Roti for a healthier option. You could add your choice of nuts and dry fruits to your Aamras.
3. You can eat this with aamras wheat noodles.
4. Is some regions, aamras is paired with steamed rice, especially during fasting or festive meals.
5. If adding cashews, then fry and roast cashew until golden and mix it with the Aamras.
Aamras Pro Tips
1. Choose the Right Mangoes: Use sweet, non-fibrous varieties like Alphonso (Hapus), Kesar, or Dasheri for the best taste and texture.
2. Chill Before Blending: Refrigerate mangoes before blending to enhance the flavor and avoid having to add ice (which can dilute it).
3. Minimal Additions: If the mangoes are sweet enough, skip sugar. Otherwise, use a little jaggery syrup for a richer taste than plain sugar.
4. Flavor Enhancers: Add a pinch of cardamom (elaichi) powder, a few strands of saffron, or a drop of rosewater for an aromatic twist.
5. Texture Tip: For smooth aamras, blend the pulp and strain it through a fine mesh or sieve.
6. No Water Rule: Avoid adding water while blending use a splash of milk or cream if needed, especially for creamier versions.
7. Storage: You can freeze extra aamras in ice cube trays and store in a ziplock bag great for instant use later.
Serving Tips
1. Serve Cold – Always serve aamras chilled—it enhances flavor and texture.
2. Pairing – Traditionally enjoyed with puri, but also great with chapati, shrikhand, or even as a topping for ice cream or pancakes.
3. Garnish – Top with chopped nuts, mint leaves, or a drizzle of ghee for added richness and presentation.
FAQs
1. Which mangoes are best for Aamras?
Alphonso (Hapus), Kesar, Dasheri, or Badami mangoes are best due to their sweetness, rich flavor, and low fiber content.
2. What is Aamras?
Aamras is a traditional Indian dessert made by blending ripe mango pulp often sweetened and flavored with cardamom or saffron. It’s usually served chilled, often with puris.
3. Can I make Aamras without added sugar?
Yes! If your mangoes are naturally sweet, you can skip sugar. For a healthier version, use jaggery or dates as natural sweeteners.
4. Is Aamras healthy?
Aamras is rich in vitamin C, vitamin A, and antioxidants, but it’s also high in natural sugars. Moderation is key especially if sweeteners are added.
5. Can I use canned mango pulp?
Yes, but fresh mangoes are preferable. If using canned pulp, check for added sugar and adjust your recipe accordingly.
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