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Aamras (also known as amras) is a sweet dish featuring in the
cuisine of the Indian subcontinent
Cuisine of the Indian subcontinent includes the cuisines from the Indian subcontinent comprising the traditional cuisines from Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan and Sri Lanka.
Staples and common ingredients
Chapati, a ...
and made from the pulp of the
mango
A mango is an edible stone fruit produced by the tropical tree ''Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South a ...
fruit. The pulp of a ripe mango is extracted, usually by hand, and is consumed together with
pooris
Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or ''bh ...
or
chapati
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...
(Indian breads). Sometimes
ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals.
Description
Ghee is typically prepared by simmering butter, which is churned from c ...
and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness. It is often had at celebrations and weddings with cardamon and chopped fruits.
A regional version of aamras is a popular dessert in
Rajasthani
Rajasthani may refer to:
* something of, from, or related to Rajasthan, a state of India
* Rajasthani languages, a group of languages spoken there
* Rajasthani people, the native inhabitants of the region
* Rajasthani architecture
* Rajasthani art ...
cuisine and
Marwari,
Marathi
Marathi may refer to:
*Marathi people, an Indo-Aryan ethnolinguistic group of Maharashtra, India
*Marathi language, the Indo-Aryan language spoken by the Marathi people
*Palaiosouda, also known as Marathi, a small island in Greece
See also
*
* ...
, and
Gujarati
Gujarati may refer to:
* something of, from, or related to Gujarat, a state of India
* Gujarati people, the major ethnic group of Gujarat
* Gujarati language, the Indo-Aryan language spoken by them
* Gujarati languages, the Western Indo-Aryan sub- ...
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.
Etymology
The word "aamras" is derived from the
Sanskrit
Sanskrit (; attributively , ; nominally , , ) is a classical language belonging to the Indo-Aryan branch of the Indo-European languages. It arose in South Asia after its predecessor languages had diffused there from the northwest in the late ...
words ''āmra'' (Sanskrit: आम्र, lit. ''mango'') and ''rasa'' (Sanskrit: रस, lit. ''juice''), so the literal meaning is "mango juice".
Panhe
Panhe is sweet drink made from the pulp of boiled raw mangoes and is a traditional summertime drink in Maharashtra, where it helps in tolerating the increased seasonal heat. The pulp is mixed with sugar in a 2:1 ratio and then sufficient water is added to make it suitable for drinking.
Keri no ras
Aamras is also a traditional
Gujarati
Gujarati may refer to:
* something of, from, or related to Gujarat, a state of India
* Gujarati people, the major ethnic group of Gujarat
* Gujarati language, the Indo-Aryan language spoken by them
* Gujarati languages, the Western Indo-Aryan sub- ...
dish (called as ''કેરીનો રસ (kerī-no ras)''). It consists of
sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
ed mango pulp, which is passed through
muslin
Muslin () is a cotton fabric of plain weave. It is made in a wide range of weights from delicate sheers to coarse sheeting. It gets its name from the city of Mosul, Iraq, where it was first manufactured.
Muslin of uncommonly delicate handsp ...
to remove fibrous strands of the fruit.
It is commonly eaten with rotli or
pooris
Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or ''bh ...
.
List of sweetmeats produced from processing the pulp
Several sweetmeats produced from the processed pulp are very popular among the Maharastrian community.
*
Amba Barfi
Amba or AMBA may refer to:
Title
* Amba Hor, alternative name for Abhor and Mehraela, Christian martyrs
* Amba Sada, also known as Psote, Christian bishop and martyr in Upper Egypt
Given name
* Amba, the traditional first name given to the first ...
: The pulp is mixed with sugar and reduced to a thick paste by boiling. The reduced pulp is then mixed with
khoa
Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is l ...
(milk solids) and chopped nuts. The mixture is allowed to cool in large flat pans and cut into cubes before packaging.
*
Amba Poli
Amba or AMBA may refer to:
Title
* Amba Hor, alternative name for Abhor and Mehraela, Christian martyrs
* Amba Sada, also known as Psote, Christian bishop and martyr in Upper Egypt
Given name
* Amba, the traditional first name given to the first ...
: The pulp is mixed with sugar and sundried on flat steel plates. The dried pulp forms stiff layers which are stacked on top of each other. The stacks are then cut into large squares before packaging.
*
Ambebhat: The pulp is mixed with sugar and nuts, then cooked along with boiled white rice. Once the pulp is reduced and evenly coats the rice grains, the Ambebath is ready to be consumed.
*
Ambyacha Shira: The pulp is mixed with sugar and nuts, then cooked along with semolina in water or milk. Once cooked, the mixture looks like an amber-coloured paste and is ready to be consumed.
References
External links
*
{{Bangladeshi dishes
Mangoes
Indian drinks