This is definitely my comfort food. I think Aamras and Puri works as an anti depressant. Dunk your fluffy puffed up puris into the cool heavenly Aamras and you can kiss your worries goodbye.
Growing up in Mumbai introduced me to this heavenly sweet dish, known as Amba- puri in
Thank heavens that you get canned Alphonso Mango pulp from Mothers recipe and Ashoka in Singapore, so we can have this wonderful sweet dish all round the year and not only during the mango season. I could call it, “Dessert of the Gods”. I am sure Lord Indra (King of heavens) and the devas must be eating Aamras with silver spoons from silver bowls for dessert. Here is the recipe of Aamras, for all of you guys there to enjoy and indulge in. Here is a slice of heaven.
Ripe Alphonso/ Kesar Mangoes – 5-6
Milk - 1 1/2 cups
Sugar -1/2 cup
Cardamom powder – 1tsp
Saffron – a few strands
Peel the mangoes, Discard the skin, Squeeze out the pulp and discard the seed. Blend the pulp in a mixie with the milk, sugar and cardamom powder. Blend until the mixture becomes uniform. The sugar must get crushed completely and the pulp must jump in blobs, this indicates that it is done. Decorate it with a few strands of saffron. Refrigerate and Serve chilled.
- If you want to serve chilled immediately, add some ice cubes into the blender.
- You can avoid saffron, as saffron is heaty and mangoes are heaty too. Maybe if you are using the canned mango pulp during winters, you can add saffron in the dish.
- The mango pulp available in cans is slightly sweet, check the sweet first and add sugar accordingly, don’t follow sugar as per the above recipe in that case.