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Aamras recipe authentic traditional maharashtrian style summer special
Aamras or Amras is the pulp of the tropical fruit Mango eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with Chapati. At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.
- Aamras recipe authentic traditional maharashtrian style summer special
- Aamras recipe in hindi summer special mango recipe swaad anusaar with seema
- Keri no ras
- List of sweetmeats produced from processing the pulp
A regional version of Amras is a popular dessert in Rajasthani cuisine and Marwari, Maharashtra(ambyacha ras), Gujarati homes, especially during festivities.
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 recipe in hindi summer special mango recipe swaad anusaar with seema
The word aamras is derived from Sanskrit words āmra (Sanskrit: आम्र, lit. mango) and rasa (Sanskrit: रस, lit. juice). So the word aamras literally means 'juice of mango'.
A sweet drink made from the pulp of boiled raw mangoes, a traditional drink of Maharashtra during the summer. The pulp is mixed with sugar in 2:1 ratio and then water is added to it so as to make it suitable enough for drinking. It helps to tolerate the increasing heat during the season.
Keri no ras
Aamras is also a traditional Gujarati dish (called as Keri no ras). It consists of sugared mango pulp, which is passed through muslin to remove fibrous strands of the fruit. It is commonly eaten with rotli or pooris.
List of sweetmeats produced from processing the pulp
Several sweetmeats produced from the processed pulp are very popular among the Maharastrian community.