Aamras Recipe

Aamras is a yummy Indian dessert made from juicy and sweet mangoes. It's a popular treat enjoyed during mango season and can be served as a sweet side dish or with Poori. You must try making Aamras at home, especially during mango season.

Course Dessert

Cuisine Indian

Keyword Aamras Recipe

Prep Time 15

Total Time 15

Servings people

Calories 349kcal

Author Puja

Equipment

Hand Blender Stainless Steel Hand Blender is a handy yet powerful kitchen appliance to make kitchen chores easy
Mixing Bowl You can use these glass mixing bowls to serve dals, subzis and curries, refrigerate leftovers, reheat meals in the microwave, bake in the oven, mix batters for cakes and pancakes, whisk eggs, set puddings in the fridge, etc.

Ingredients

2 Mangoes medium size
2 tbsp Sugar optional
1 Cardamom
10 Saffron strands
Chopped nuts for topping like almonds or pistachios, optional

Instructions

Squeeze out the mango pulp in a bowl, add cardamom powder, saffron to it. Also add sugar to it and blend with handblender nicely.
You can even put the mango pulp in a blender or you can even chop them roughly and add it.
Add sugar and around 10 strands of saffron. you can soak in water or milk then add or you can add directly in blender.
Peel the skin of cardamom and add it.
Grind it to a fine puree.
Delicious thick aamras is ready to serve.
Sprinkle some chopped nuts like almonds or pistachios on top for extra crunch if you want.

Notes

Mango selection: Alphonso (Hapus) is the best variety for this recipe. Kesar and Banganapalli are good alternatives. Avoid fibrous or underripe mangoes - no amount of sugar will fix a poor mango.

Sugar: Taste the pulp before adding any. A ripe Alphonso often needs none. Add sugar gradually and taste as you go. Jaggery or honey can be used in place of sugar - both change the flavour slightly but work well.

Cardamom: Use freshly crushed seeds from a green cardamom pod, not pre-ground powder. The difference in fragrance is significant.

Saffron: Soak the strands in one teaspoon of warm (not hot) water for 5 minutes before adding. This releases the colour and flavour properly. You can add directly also.

With milk or without: The traditional Maharashtrian version uses no milk. The Gujarati version (Keri no Ras) often adds 2 to 3 tablespoons of cold milk or cream for a silkier texture. Both are correct - choose based on preference.

Consistency: Aamras should be thick enough to hold in a bowl, not pourable like a drink. If it turns out too thin, refrigerate for 30 minutes before serving - it thickens slightly when cold.

Serving temperature: Always serve cold. Refrigerate for at least 30 minutes before serving. Room temperature aamras loses much of its appeal.

Storage: Refrigerate in an airtight container for up to 2 days. Freeze in small portions for up to 1 month. Stir well after thawing.

Nutrition