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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 minutes
Cook Time 10 minutes
Total Time 25 minutes
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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