The Quintessential Gujarati Mango Delicacy, there’s nothing that says Indian summer like the luxurious taste of Aamras or Keri No Ras. This velvety mango pudding from the state of Gujarat is a true seasonal delicacy.
In the realm of Gujarati cuisine, Aamras stands out as a timeless classic that celebrates the abundance of summer harvests while showcasing the artistry of flavor blending. Whether enjoyed as a dessert or paired with savory dishes, its irresistible appeal transcends boundaries, inviting food enthusiasts on a culinary journey that celebrates the essence of Gujarat’s rich gastronomic heritage. So, indulge your senses and savor the taste of summer with a spoonful of Gujarati-style Aamras – a true symphony of flavors that delights and captivates in equal measure. It is best enjoyed chilled, making it the perfect indulgence on a hot summer day. After preparing the puree, allow it to cool in the refrigerator, allowing the flavors to meld and intensify.
When serving, the presentation is key. Traditionally, Aamras is accompanied by a spread of Gujarati delicacies, including puri (deep-fried Indian bread), shaak (vegetable curry), and idada (steamed rice cakes). To elevate the experience further, a final flourish of richness is added with a drizzle of ghee over the chilled Aamras, infusing each bite with a velvety smoothness that melts in the mouth.
To create the perfect Gujarati-style Aamras, start with ripe mangoes bursting with sweet, juicy goodness. Wash and squeeze the mangoes, discarding the seeds, instead of peeling and deseeding the mangoes first, gently squeeze and mash the whole ripe fruits by hand over a bowl. This allows the soft, ripe flesh to separate from the peel and hard seed. Use your fingers to press and extract as much pulp as possible from the skin and seed. Discard the peels and stones. Pass this freshly extracted mango pulp through a fine mesh strainer to create an ultra-smooth, fiber-free puree. It’s this painstaking process of hand-squeezing the mangoes that yields aamras incomparably rich, concentrated flavor and velvety texture.
Now it’s time to add those magical spices that transform aamras from basic mango puree to an aromatic treat…To enhance the flavor profile, add a touch of sweetness with sugar, a pinch of salt for balance, and a hint of warmth with dry ginger (sonth) powder. For an aromatic twist, a dash of cardamom and saffron can also be incorporated into the mix, elevating the sensory experience.
The result is a luscious Aamras that captures the essence of ripe mangoes while boasting layers of complexity with each spoonful.
With its brilliant orange hue, aamras is as pleasing to the eye as it is to the palate. Each luscious spoonful combines the natural sweetness of mangoes with an intriguing spice blend. Relish the impossibly smooth, almost mousse-like texture as it coats your tongue. This is Gujarati indulgence at its finest! Aamras is summer in a bowl.
Ingredients
• 5-6 Ripe Mangoes Kesar or Alphonso
• ½ tsp Dry Ginger or Sonth Powder
• 2-3 Pinch of Salt
• ¼ tsp Crushed Cardamom
• 5-6 Threads of Saffron
• ½ cup of Powdered Sugar
For Garnishing(opt.)
• ¼ cup Melted Ghee
• 1-2 tsp Slivered Pistachios
Method
1. Wash and squeeze the mangoes, discarding the seeds, instead of peeling and deseeding the mangoes first, gently squeeze and mash the whole ripe fruits by hand over a bowl. This allows the soft, ripe flesh to separate from the peel and hard seed.
2. Use your fingers to press and extract as much pulp as possible from the skin and seed.
3. Discard the peels and stones. Pass this freshly extracted mango pulp through a fine mesh strainer to create an ultra-smooth, fiber-free puree.
4. Now add dry ginger, salt sugar, crushed cardamom and crushed saffron threads and mix very well whisking with hand whisk.
5. Keep the prepared Amaras into the fridge to chill at least for an hour before serving.
6. Once chilled drizzle spoon of melted ghee over the aamras bowl, garnish with slivered pistachios and serve with puri, shaak and enjoy.
Tips.
• You can add diced peeled mango cubes in the blender and make a puree instead traditional method of squeezing and passing through the fine mesh.
• You can skip ginger powder and garnishing if you want.
• Add few ice cubes into the pulp if you are in hurry and don’t have time for chilling in the fridge.
- 5-6 Ripe Mangoes Kesar or Alphonso
- ½ tsp Dry Ginger or Sonth Powder
- 2-3 Pinch of Salt
- ¼ tsp Crushed Cardamom
- 5-6 Threads of Saffron
- ½ cup of Powdered Sugar
- For Garnishing(opt.)
- ¼ cup Melted Ghee
- 1-2 tsp Slivered Pistachios
- Wash and squeeze the mangoes, discarding the seeds, instead of peeling and deseeding the mangoes first, gently squeeze and mash the whole ripe fruits by hand over a bowl. This allows the soft, ripe flesh to separate from the peel and hard seed.
- Use your fingers to press and extract as much pulp as possible from the skin and seed.
- Discard the peels and stones. Pass this freshly extracted mango pulp through a fine mesh strainer to create an ultra-smooth, fiber-free puree.
- Now add dry ginger, salt sugar, crushed cardamom and crushed saffron threads and mix very well whisking with hand whisker.
- Keep the prepared Amaras into the fridge to chill at least for an hour before serving.
- Once chilled drizzle spoon of melted ghee over the aamras bowl, garnish with slivered pistachios and serve with puri, shaak and enjoy.
You can skip ginger powder and garnishing if you want.
Add few ice cubes into the pulp if you are in hurry and don’t have time for chilling in the fridge.
