Aamras (also known as amras) is a

Marathi Marathi may refer to: *Marathi people, an Indo-Aryan ethnolinguistic group of Maharashtra, India **Marathi people (Uttar Pradesh), the Marathi people in the Indian state of Uttar Pradesh *Marathi language, the Indo-Aryan language spoken by the Mar ...

sweet dish in the

India India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since ...

made from the pulp of the

mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South and Southeast As ...

fruit. The pulp of a ripe mango is extracted, usually by hand, and is eaten together with pooris or

chapati Chapati (alternatively spelled chapathi; pronounced as IAST: ), also known as ''roti'', ''rooti'', ''rotee'', ''rotli'', '' rotta'', ''safati'', ''shabaati'', ''phulka'', ''chapo'' (in East Africa), ''sada roti'' (in the Caribbean), ''poli'' (i ...

s, Indian breads. Sometimes

ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

and milk are added to the pulp to enhance its flavour. Sugar may be added for sweetness. It is often eaten at celebrations and weddings with cardamon and chopped fruits. A regional version of aamras is a popular dessert in Gujarati and

Rajasthani Rajasthani may refer to: * something of, from, or related to Rajasthan, a state of India * Rajasthani languages, a group of Indic languages spoken there * Rajasthani people, the native inhabitants of the state * Rajasthani architecture, Indian ar ...

cuisines as well as Marwari and

homes, especially during festivities. Originally a traditional dish from

Maharashtra Maharashtra () is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. It is bordered by the Arabian Sea to the west, the Indian states of Karnataka and Goa to the south, Telangana to th ...

, it is very popular in other parts of India. 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 (; stem form ; nominal singular , ,) is a classical language belonging to the Indo-Aryan languages, Indo-Aryan branch of the Indo-European languages. It arose in northwest South Asia after its predecessor languages had Trans-cultural ...

words ''āmra'' (Sanskrit: आम्र; ) and ''rasa'' (Sanskrit: रस; ), so the literal meaning is "mango juice".

Panhe

Panhe is a traditional summertime drink in Maharashtra, a sweet drink made with the pulp of boiled raw mangoes mixed with half the amount of sugar and diluted with water. The drink helps in tolerating the heat.

Keri no ras

Keri no ras is a traditional Gujarati dish (called ''કેરીનો રસ (kerī-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 rotil or pooris.

List of sweetmeats produced from processing the pulp

Several sweetmeats produced from the processed pulp are very popular among the Maharastrian community. *Amba Barfi: The pulp is mixed with sugar and reduced to a thick paste by boiling. The reduced pulp is then mixed with khoa (milk solids) and chopped nuts. The mixture is allowed to cool in large flat pans and cut into cubes before packaging. *Amba Poli: 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

* {{Indian drinks Mango dishes Indian drinks