Aamras
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(ambyacha ras), 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.
Panna
A sweet drink made from the pulp of boiled raw mangoes, a traditional drink of Maharashtra during the summer. The pulp is mixed with sugar in 2:1 ratio and then water is added to it so as to make it suitable enough for drinking. It helps to tolerate the increasing heat during the season.
Keri no ras
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] It is commonly eaten with rotli or pooris. [2]
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 khava(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.
- Ambebath: The pulp is mixed with sugar, nuts and 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, nuts and 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
- ↑ Vanisha, S.R, Nambier, Vashist (2004). A Textbook On Food Contamination And Safety. Anmol Publications. p. 52.
- ↑ Seshadri, Diana (2007). Food for the Gods. Lulu.com. p. 47. ISBN 978-1-4303-1269-7.
External links
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