Jul 17, 2013

Aamras and Poori/ Puri

Aamras is the pulp of the tropical fruit Mango eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with Chapatti. At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.



A regional version of Aamras is a popular dessert in Rajasthan, Gujarat, Marwari and Maharashtra during festivals. Since the fruit is seasonal, being harvested at the end of summer, the need to preserve the fruit in the form of pulp has given rise to a moderately large Mango processing industry.

Aamras is best way to serve mango in smooth puree form with flavour of elachi and kesar. For Aamras you can prefer alphonso or kesar or both varieties of mangoes. Mango is king of fruits and in summer season, you can easily get many varieties in mangoes.


You can serve chilled Aamras with hot puri or Indian flatbread. Even you can serve Aamras with whipped cream or vanilla ice-cream as dessert after meal. The addition of milk eases the process of blending into a smooth puree. But make sure you do not add more quantity of milk as it will make the consistency like milkshake

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 2 Persons
Category: Gujarati Cuisine

Ingredients:
For Aamras
2 Mango pulp (Alphonso/ Kesar)
1/2 Tsp. Cardamom Powder
Few Strands Saffron
Sugar Powdered to Taste
1/2 Tbsp. Milk (optional)
Nuts for garnishing

For Puri
1 Cup Wheat flour
1/4 Cup Semolina
1 Tbsp. Clarifying Butter
1/2 Tsp. Salt
Enough Water
Oil for frying

Direction
For Aamras
Wash and peel the mangoes and take out the pulp from mangoes. Now blend mango pulp, cardamom powder, sugar as per taste, milk (optional) and few strands of saffron together. Personally I did not use milk otherwise color will change. Serve chilled in individual bowl and garnish with cardamom powder, saffron and ground nuts (optional).

For Puri
Sieve wheat flour, semolina and salt together and add clarifying butter/ ghee in flour. Mix with fingertips and look like crumbs. Now add enough water to knead stiff dough. Divide the dough into equal small portions and roll it in round form by using rolling pin. Heat the sufficient oil in wok on medium flame, when oil is hot enough. Add round shape puri in oil and fry till to little golden both sides. Serve hot puri with chilled aamras.
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23 comments:

  1. I love Aamras with puri.. I had posted it some time back too..

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  2. wow...i love aamras with chappathi...well your advice is gonna make me try this with poori too

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  3. The best combo ever!!! Love d simplicity n flavors together in this dish :)

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  4. very yummy and finger licking aamras...

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  5. your aamras look tempting...
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  6. In season nothing can beat this awesome combo..love it.

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  7. Love the combo and I wanted to make it as well..

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  8. Your presentation and script user friendly. And certainly the item AAMRAS and POORI mouthwatering. Do we add ILAAYCHEE in this..?

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  9. Such a nice, pretty combination. It's a shame that down south or atleast most of whom I know, don't like to mix up sweet things with anything else..

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  10. soo yummy, my favourite. Making some next week as I have guests from UK and they will love fresh aam ras.

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  11. Such a inviting combo! perfect way to heat hot puris in summer!

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  12. Poori and aamras, omg, i can die for..

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  13. My husband loves this combo..

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  14. I have never had this combo. Your pics are so tempting to try.. That orangish yellow colour is awesome.

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  15. I def. think of it as more dessert than something to have with bread

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  16. Looks great Preethi. Haven't tried this combo yet..

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  17. aamras looks stunning.. have heard about this famous combo, but always preferred spicy / savory side to puri!!
    Sowmya

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