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- Duration: 30 minutes
- Serves: 4 people
Spice Level: Zero
Traditionally only Haapus or Alphonso mangoes are used to make this dish, but you can also substitute it with Banganphali or any variety that has smooth non-fibrous flesh.
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Mangoes of India are world famous for their sweetness, richness and flavour. Come summer the markets are flooded with a numerous varieties of mangoes like Totapuri, Dasheri, Kesar and Badami to name a few.
- Ripe mangoes, preferably alphonso (6-8)
- Sugar, optional (4 tbsp)
- Cardamom seeds (elaichi), crushed (optional) (1/2 tsp)
- Saffron (kesar) (1/8 tsp)
- Salt (A pinch )
- Wash and peel the mangoes.
- Squeeze out as much pulp as possible, discard the seeds.
- Place the mango pulp, sugar, elaichi and salt in a blender and grind until smooth and creamy.
- If the mangoes are naturally sweet then you need not add extra sugar.
- Add saffron to the prepared pulp and refrigerate to cool.
- Aamras is best enjoyed with puris or as a dessert, garnished with dry fruits.
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