Food & Drink Magazine

Aamras and Poori/ Puri

By Simplytadka1
Aamras is the pulp of the tropical fruitMangoeaten inIndia. The pulp of a ripe fruit is extracted usually by hand and consumed along withChapatti. At timesgheeand milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness. Aamras and Poori/ Puri

A regional version of Aamras is a popular dessert in Rajasthan, Gujarat, Marwari and Maharashtra during festivals. Since the fruit is seasonal, being harvested at the end of summer, the need to preserve the fruit in the form of pulp has given rise to a moderately large Mango processing industry. Aamras is best way to serve mango in smooth puree form with flavour of elachi and kesar. For Aamras you can prefer alphonso or kesar or both varieties of mangoes. Mango is king of fruits and in summer season, you can easily get many varieties in mangoes.
Aamras and Poori/ Puri
You can serve chilled Aamras with hot puri or Indian flatbread. Even you can serve Aamras with whipped cream or vanilla ice-cream as dessert after meal. The addition of milk eases the process of blending into a smooth puree. But make sure you do not add more quantity of milk as it will make the consistency like milkshake
Preparation Time: 15 Minutes Cooking Time: 20 Minutes Servings: 2 Persons Ingredients: For Aamras 2 Mango pulp (Alphonso/ Kesar) 1/2 Tsp. Cardamom Powder Few Strands Saffron Sugar Powdered to Taste 1/2 Tbsp. Milk (optional) Nuts for garnishing For Puri 1 Cup Wheat flour 1/4 Cup Semolina 1 Tbsp. Clarifying Butter 1/2 Tsp. Salt Enough Water Oil for frying Direction For Aamras Wash and peel the mangoes and take out the pulp from mangoes. Now blend mango pulp, cardamom powder, sugar as per taste, milk (optional) and few strands of saffron together. Personally I did not use milk otherwise color will change. Serve chilled in individual bowl and garnish with cardamom powder, saffron and ground nuts (optional). For Puri Sieve wheat flour, semolina and salt together and add clarifying butter/ ghee in flour. Mix with fingertips and look like crumbs. Now add enough water to knead stiff dough. Divide the dough into equal small portions and roll it in round form by using rolling pin. Heat the sufficient oil in wok on medium flame, when oil is hot enough. Add round shape puri in oil and fry till to little golden both sides. Serve hot puri with chilled aamras.
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