>Tom.Reding at 14:07, 11 January 2021

2021-01-11T14:07:54Z

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{{more citations needed|date=April 2012}}
{{Infobox food
| name = Aamras
| image = Aamras Custard.JPG
| caption = Aamras from [[India]]
| alternate_name =
| country = [[Indian subcontinent]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]]
| creator =
| course = sauce
| served = Chilled
| main_ingredient = [[Mango]], milk
| variations =
| calories =
| other =
}}
[[File:Aamras.JPG|thumbnail|Aamras]]
'''Aamras''' (also known as '''amras''') is a sweet dish featuring in the [[Indian cuisine|cuisine of the Indian subcontinent]] and made from the pulp of the [[mango]] fruit. The pulp of a ripe mango is extracted, usually by hand, and is consumed together with [[Indian cuisine|pooris]] or [[chapati]] (Indian breads). Sometimes [[ghee]] 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 cuisine|Rajasthani]] cuisine and [[Marwaris|Marwari]], [[Marathi people|Marathi]], and [[Gujarati people|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.

==Etymology==
The word "aamras" is derived from the [[Sanskrit]] 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 cuisine|Gujarati]] dish (called as ''કેરીનો રસ (kerī-no ras)''). It consists of [[sugar]]ed mango pulp, which is passed through [[muslin]] to remove fibrous strands of the fruit.<ref name="Food Con">{{cite book|last=Vanisha, S.R.|first= Nambier, Vashist|title=A Textbook On Food Contamination And Safety|year=2004|publisher=Anmol Publications|pages=52|isbn= 9788126119592|url=https://books.google.com/books?id=lnzLP3TnIf4C&q=Keri+no+ras&pg=PA52}}</ref> It is commonly eaten with rotli or [[pooris]].<ref>{{cite book|last=Seshadri |first=Diana|title=Food for the Gods|year=2007|publisher=Lulu.com|isbn=978-1-4303-1269-7|pages=47|url=https://books.google.com/books?id=1GWPUkI_xQsC&q=%22Aam+Ras%22&pg=PA47}}</ref>

== 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==
{{Reflist}}

==External links==
* {{commons category-inline|Aamras}}

{{Mangoes}}
{{Bangladeshi dishes}}

[[Category:Mangoes]]
[[Category:Indian drinks]]

Aamras - Revision history

>Tom.Reding at 14:07, 11 January 2021