Aamras or mango puree .. Come mango season and the demand for this starts in my house. We get ready-made also in pure Alphonso or alphanso-payari mix varieties but i prefer homemade.
Aamras is popular in Maharashtra, Gujarat and Rajasthan. There are different flavored aamras in every region. Use any one option to flavor it up your aamras.
Maharashtrian Aamras: add cardamom powder, Gujarati Aamras aka ‘Keri no ras’: add dry ginger powder or sonth and top with ghee (clarified butter), Rajasthani Aamras: add saffron while grinding mango
We add cardamom powder in my inlaws place and since I love the taste of it I also started including. I keep the mangoes soaked in water for upto an hour so that the inherit hotness goes away. Normally gujratis have aamras with ghee as ghee is cooling.
Ingredients
Mangoes - 6
Sugar /jaggery if needed as per sweetness
Cardamom powder - 1 tsp
Milk / water to adjust the thickness
Method
1) Remove the skin and slice the mangoes. Put in mixer add little water and make puree.
2) Take in a bowl and add cardamom powder.
3) Adding milk give a different flavour but dont add too much or ras will become too watery. Then it doesn't taste good with Puri.
4) Serve hot with puri.
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