Aamras | Aamras Puri recipe

How to make Aamras Puri

 

 

Aamras Puri recipe: The word ‘Aamras’ comes from the Sanskrit words Amra (mango) and rasa (juice), so the literal meaning of Aamras is ‘mango juice’.  Aamras is a mango puree that is cherished as a dessert or side dish. Pulp from mango is extracted usually by hand or blender, and mixed with sugar, milk/water and cardamom powder and served on its own as a dessert or with crispy puffed puri for a hearty meal.

 

Aamras puri in plate, Aamras puri recipe.

 

Aamras Puri is a popular dish in Maharashtra.  The taste of mango itself is nice but by adding cardamom powder and saffron to it, aamras tastes even better. You can add little Jaggery for a healthy sweeter as jaggery has many health benefits as compared to sugar and it really brings traditional aroma and taste to aamras. The taste and flavour of aamras is mainly depends on the type and quality of mangoes that you use. Alphonso or Kesar mangoes are highly recommended for making very tasty aamras as their juice is very thick and their colour is also nice.

 

I always prefer to prepare aamras at home because we can choose the mangoes we like, and add ingredients as per our taste plus it is completely safe and healthy food for the family. There are so many companies selling aamras online, but in store-bought aamras, they may use artificial flavours/essences, preservatives to increase its lifespan and may be mixed with papaya pulp. As mangoes are expensive and papaya is cheaper in price. So I have never liked those.

 

Aamras is a very popular mango delicacy from the Indian states of Maharashtra, Gujarat and Rajasthan there is slight variation in ingredients.

Maharashtrian Aamras: add cardamom powder.
Gujarati Aamras or ‘Keri no ras’: add dry ginger powder or sonth and top with ghee (clarified butter)
Rajasthani Aamras: add saffron while blending mango pulp.

 

Few more Mango recipes on the blog are:

 

 

Course: –  Main Course, Dessert
Prep Time: – 15  Minutes
Cooking time: – 10 Minutes
Total Time: – 25 Minutes
Servings: – 4 Peoples

 

Aamras Puri recipe Video:

 

 

Ingredients for Aamras Puri recipe:

Ingredients for Aamrus:
4 nos. – Alphonso mangos
4 tablespoons – Jaggery powder
1/2 cup – water (100ml) (you can increase or decrease the quantity to adjust thickness you want)
1/2  teaspoon – Cardamom powder
1/4 teaspoon – Nutmeg powder (Jaifal)
1/2  teaspoon – dried ginger powder (Sonth)
Pinch of salt
4-5 nos  – Saffron strands( optional)
4-5 nos. – chopped Pistachios or Almonds (optional)

Ingredients for Puri dough:
2 cup – all-purpose flour (maida) 400 gram
½  teaspoon – salt
1 tablespoon – hot Cooking oil
Cooking oil for frying

 

Ingredients for aamras, Aamras puri recipe.

 

Method for preparing Aamras Puri with step by step photos:

 

Amrus recipe:

1 – First wash the mangoes then cut them into pieces by removing their skin and put it in a mixer jar and add 2-3 tablespoons of water. Don’t Blend the mango much till it totally pulverized, leaves little lumps in it. Small lumps in puree increase the deliciousness of aamras. This shouldn’t take more than a minute.

 

Adding mango pieces to mixing jar, Aamras puri recipe.

 

Blended mango puree, Aamras puri recipe.

 

2 – After blending remove the mango puree in a big mixing bowl and add ½ cup water, cardamom powder, dried ginger powder, nutmeg powder and a pinch of salt and mix well.

 

Adding half cup water, Aamras puri recipe.

 

Adding cardamom powder, dried ginger powder, nutmeg powder and a pinch of salt, Aamras puri recipe.

 

Spices and puree mixture, Aamras puri recipe.

 

3 – Now add jaggery powder and stir well until jaggery gets completely dissolved.

 

Adding Jaggery powder, Aamras puri recipe.

 

Mixing jaggery powder, Aamras puri recipe.

 

4 – Finally your aamras is ready. Keep it in the refrigerator for a minimum of 15 minutes.

 

5 –  After 15 minutes remove aamras from the refrigerator and garnish with chopped pistachios or almonds and saffron strands (this is optional it doesn’t affect the taste of aamras).

 

Aamras in serving bowl, Aamras puri recipe.

 

6 – You can serve as Aamras with puri or chapati or consume as it is.

Puri recipe:

1 – In a large mixing bowl take 2 cups sieved all-purpose flour (maida) and add hot 1 tablespoon oil and ½ teaspoon salt mix well. Then start kneading the dough by slowly adding water as per requirement and make a soft dough.

 

Adding hot oil to maida, Aamras puri recipe.

 

Kneading dough by adding water, Aamras puri recipe.

 

Kneaded dough, Aamras puri recipe.

 

2 – Apply little oil on the surface of the dough and cover the lid and keep aside for 10 minutes.

 

Applying oil to dough, Aamras puri recipe.

 

3 –  After 10 minutes make two equal dough balls. Balls should be double in size of chapati dough balls normally used for making chapatis (around 2-inch size)

 

Diving dough into 2 equal sized dough balls, Aamras puri recipe.

 

4 – Spread little flour on rolling board and on dough ball also.

 

 

Smearing dough ball with dough, Aamras puri recipe.

 

5 – Start rolling it like chapati and roll up to it becomes chapati size.

 

Rolling dough like chapati, Aamras puri recipe.

 

6 – But make it thick as shown in the photo.

 

Thickness of chapati for puri, Aamras puri recipe.

 

7 – Cut in round shape 3 to 4-inch size with the help of cookie cutter or any sharp edge round bowl or lid. ( I have used here round steel bowl)

 

Cutting round shaped puries, Aamras puri recipe.

 

8 – Cut as many as possible rounds as shown in the below photo.

 

Cutting round shaped puries-1, Aamras puri recipe.

 

9 – Heat oil in a deep frying pan or kadhai. Before starting frying puries let’s check oil get heated properly or not by putting a small dough ball in it. If it immediately comes on the surface then it indicates oil is ready for frying. So keep gas on medium flame throughout the frying puries. Now slowly put puri in hot oil.

 

Checking hotness of oil by frying small dough ball, Aamras puri recipe.

 

Dropping puri in oil, Aamras puri recipe.

 

10 – Fry both the sides of the puri properly, Until it turns light golden brown.

 

Frying puri, Aamras puri recipe.

 

Frying puri on both side, Aamras puri recipe.

 

11 – Then remove it from the kadhai and put it on a paper napkin for removing excess oil. Repeat the above steps and fry all the puries in the same manner.

 

Puries in plate, Aamras puri recipe.

 

12 – And your yummy delicious and crispy puries are ready to eat. Serve it hot with Aamras.
And enjoy it.

 

Puries in bowl, Aamras puri recipe.

 

13- you can make these puries any time and serve with any sabji, warm milk, tea, coffee even you can serve it with shrikhand or basundi. or enjoy as it is.

Aamras puries in plate, Aamras puri recipe.

 

Aamras puri recipe tips:

1 – While serving Aamras, add 3-4 drops of clarified butter to it. It helps digestion.

2 – If jaggery powder is not available then you can add grated jaggery or you can add sugar.

3 – Eat it fresh and if you want to store it. Then store in the refrigerator. Homemade Aamras can be good for 24 hours.

 

Aamras puri in plate, Aamras puri recipe.

Aamras recipe | Aamras Puri

Fahamida
Aamras Puri recipe: The word 'Aamras' comes from the Sanskrit words Amra (mango) and rasa (juice), so the literal meaning of Aamras is 'mango juice'.  Aamras is a mango puree that is cherished as a dessert or side dish. Pulp from mango is extracted usually by hand or blender, and mixed with sugar, milk/water and cardamom powder and served on its own as a dessert or with crispy puffed puri for a hearty meal.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert, Main Course
Cuisine Indian
Servings 4 people
Calories 160 kcal

Ingredients
  

Ingredients for Aamrus:

  • 4 nos. riped Alphonso or any sweet mangos
  • 4 tablespoon Jaggery powder
  • ½ cup water (100ml)
  • ½ teaspoon Cardamom powder
  • ¼ teaspoon Nutmeg (Jaifal) powder
  • ½ teaspoon dried ginger powder (Sonth)
  • Pinch of salt
  • 4-5 nos. Saffron strands (optional)
  • 4-5 nos. chopped Pistachios or Almonds (optional)

Ingredients for Puri dough:

  • 2 cups all-purpose flour (maida) 400 grams
  • ½ teaspoon Salt
  • 1 tablespoon hot Cooking oil
  • Cooking oil for frying

Instructions
 

Amrus recipe:

  • Cut mangoes into pieces by removing their skin and blend roughly for a minute by keeping small lumps in puree
  • After blending remove the mango puree in a big mixing bowl and add ½ cup water, cardamom powder, dried ginger powder, nutmeg powder and a pinch of salt and mix well.
  • Now add jaggery powder and stir well until jaggery gets completely dissolved.
  • Finally, your aamras is ready. Keep it in the refrigerator for a minimum of 15 minutes.
  • After 15 minutes remove aamras from the refrigerator and garnish with chopped pistachios or almonds and saffron strands. (Optional)
  • You can serve as Amrus with puri or chapati or consume as it is.

Puri recipe:

  • In a large mixing bowl take 2 cups sieved all-purpose flour (maida) and add hot 1 tablespoon oil and ½ teaspoon salt mix well. Then start kneading the dough by slowly adding water as per requirement and make a soft dough.
  • Apply little oil on the surface of the dough and cover the lid and keep aside for 10 minutes.
  • After 10 minutes make two equal dough balls. Balls should be double in size of chapati dough balls normally used for making chapatis (around 2-inch size)
  • Spread little flour on rolling board and on dough ball also.
  • Start rolling it like chapati and roll up to it becomes chapati size.
  • But make it thick as shown in the photo.
  • Cut in round shape 3 to 4-inch size with the help of cookie cutter or any sharp edge round bowl or lid. ( I have used here round steel bowl)
  • Cut as many as possible rounds as shown in the below photo.
  • Fry both the sides of the puri properly, Until it turns light golden brown.
  • Then remove it from the kadhai and put it on a paper napkin for removing excess oil. repeat the above steps and make all puries in the same manner.
  • And your yummy delicious and crispy puris are ready to eat. Serve it hot with Amrus.
    And enjoy it.
  • You can make these puries any time and serve with any sabji, warm milk, tea, coffee even you can serve it with shrikhand or basundi. Or enjoy as it is.

Notes

1 - While serving Aamrus, add 3-4 drops of clarified butter to it. It helps digestion.
 
2 - If jaggery powder is not available then you can add grated jaggery or you can add sugar.
 
3 - Eat it fresh and if you want to store it. Then store in the refrigerator. Home made Aamrus can be good for 24 hours.
 
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