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Gujarati Style Aamras
Binjal Pandya

Gujarati Style Aamras or Keri No Ras

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 is a true symphony of flavors that delights and captivates in equal measure. Gujarati Aamras is best enjoyed chilled, making it the perfect indulgence on a hot summer day.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 -4
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

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 whisker.
  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.

Notes

  • 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.