Aamras or Amras is the pulp of the tropical fruit Mango eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with Chapati. At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.
A regional version of Amras is a popular dessert in Rajasthani cuisine and Marwari, Maharashtra, Gujrati 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.
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Aamras is also a traditional Gujarati dish (called as Keri no ras). It consists of sugared mango pulp, which is passed through muslin to remove fibrous strands of the fruit.[1] A recent food safety study has suggested that much keri no ras sold in India is of poor quantity, containing contaminants such as papaya, pumpkin as well as artificial flavourings.[1] It is commonly eaten with pooris. [2]
Several sweetmeats produced from the processed pulp are very popular among the Maharastrian community.
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