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 Sout ...

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

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 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 , ; nominalization, nominally , , ) is a classical language belonging to the Indo-Aryan languages, Indo-Aryan branch of the Indo-European languages. It arose in South Asia after its predecessor languages had Trans-cul ...

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

dish (called as ''કેરીનો રસ (kerī-no ras)''). It consists of sugared 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 hand ...

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. * Amba Barfi: 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 Indian cuisine, India, Nepalese cuisine, Nepal, Bangladeshi cuisine, Bangladesh and Pakistani cuisine, Pakistan. It is made of either ...

(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

* {{Bangladeshi dishes Mangoes Indian drinks