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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