Aamras is a very typical and traditional dessert of the Indian Subcontinent and a summer season special.
Traditionally the pulp would be extracted by softening the ripe mango and squeezing the fruit with hands.But now a days the juice is extracted using blenders to make the process hassle free and mess free.
In Karnataka ,aam ras is known as Seekarne ,Rasayana or Maavina Hannu Sihikarne . In place of milk, some people add coconut milk which makes it vegan friendly.
I prefer Mango mastani while hubby loves Mango Lassi .So whenever I make ras at home , hubby gets his share of mango lassi while I reserve some to make mango mastani for me
Alphonso / Aapus variety of the mango is generally used,but any sweet ripe mango can be used. Apart from Aapus,I have tried making aam ras using Raspuri ,Badami and Mallika varieties which are very popular in south India.
Aam ras and Puri is a very favorite combo relished by most people in summer. If you have spent a few years of your life in Bombay, Gujarat you can feel and experience the unconditional love for Aam ras puri that people have in this season.
Preparation Time : 10 mins
Cooking Time : Nil
Makes about 2-3 servings.
3-4 Fresh ripe mangoes (preferably Alphonso / any ripe variety)
Sugar as needed
2-3 strands of saffron
1/4 cup milk or coconut milk (optional)
Alphonso / Aapus variety of the mango is generally used,but any sweet ripe mango can be used. Apart from Aapus,I have tried making aam ras using Raspuri ,Badami and Mallika varieties which are very popular in south India.
Aam ras and Puri is a very favorite combo relished by most people in summer. If you have spent a few years of your life in Bombay, Gujarat you can feel and experience the unconditional love for Aam ras puri that people have in this season.
Preparation Time : 10 mins
Cooking Time : Nil
Makes about 2-3 servings.
Ingredients
Sugar as needed
2-3 strands of saffron
1/4 cup milk or coconut milk (optional)
Before making aamras make sure the mangoes are ripe and sweet and not tart .Even one tart mango can change the taste of the aamras and hence ruin the total experience.
Method
- Wash and peel the skin of the mangoes and cut them into cubes.
- Add the mango pieces,saffron,milk and blend into a smooth puree in a blender.
- If you feel the juice needs a little more sweet,add in the sugar and blend again or you can add some powdered sugar as well.
- Traditionally some dried ginger powder is sprinkled over the aam ras just before serving. This helps in easy digestion and also prevents bloating or gas .
- Serve chilled or with hot hot puris or fulkas .
Almond slivers can be added just before serving.
Freshly powdered cardamom can also be added for extra flavor .
Freshly powdered cardamom can also be added for extra flavor .
Who can resist a bowl of freshly made aamras! That looks divine. With mangoes in season, this deliciousness happens almost everyday!
ReplyDeleteFor Gujaratis mango season is incomplete without aam ras, puri, shaak, kadhi and bhaat. It truly is a unique way to enjoy sweet succulent mangoes.
ReplyDeleteSummer is incomplete without aamras. I will certainly try aapus to make aamras, sounds yum.
ReplyDeleteI would love this any time of the day and year! This is a perfect treat fro summer. I make with milk, but i love the idea of substituting with coconut milk. Thanks for sharing.
ReplyDeleteThis delicious bowl of Aamras looks irresistible. A delicious treat for all mango lovers . Adding coconut milk enhances the taste and aroma of aamras.-Preethi
ReplyDeleteSummers and Aam Ras go hand in hand.. the addition of ginger powder is something i remember my neighbour used to do before sending it across. - Kalyani
ReplyDelete