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

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

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

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Ingredients

Aamras

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