Aamras with Saffron Pooris

Name: Aamras with Saffron Pooris
Yield: Serves 4
Cuisine: Indian
Ingredients: 400 g/14 oz fresh ripe alphonso mangoes, peeled and flesh chopped (prepared weight) (or use store-bought mango pulp); pinch of saffron strands; 1 tbsp chopped cashews or pistachios; 200 g/7 oz/1¾ cups medium chapati flour (atta); ¼ tsp ground ginger; ¼ tsp carom seeds/ajwain; 2 tbsp fine semolina; 100 ml/3½ fl oz/scant ½ cup water; 1 tbsp rapeseed/canola oil, plus extra for greasing and deep-frying; a few saffron strands disssolved in a little warm milk; water or milk, as required; pinch of salt; ½ tsp ground cardamom; granulated sugar, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

Aamras is a mango delicacy that is popular in both Maharashtra and Gujarat – a summer delight in a bowl. So simple to make, I often prepare it on weekends during the hot Indian summer. It makes a delicious after-dinner dessert with hot saffron pooris, although I can eat it at just about any time.

Ingredients

Aamras

400 g/14 oz fresh ripe alphonso mangoes, peeled and flesh chopped (prepared weight) (or use store-bought mango pulp)
½

Asia
India
Maharashtra
Dessert
Dinner
Gujarat
Vegetarian
Spicy
Summer

Method

First, make the aamras. In a blender, blitz the mango flesh together with the cardamom, ginger and saffron. Taste and add sugar, if required (this may depend on how sweet the mangoes are). To thin down the aamras, you can add some water or milk, if needed.

Divide the aamras among 4 small bowls and decorate with the chopped nuts. Chill in the refrigerator until ready