By Devi Poojari
April 21, 2024
A classic summer preparation of sweetened mango pulp that is enjoyed best with hot puris, this combination is truly a classic that deserves a special place during weekend binges. Easy to make and highly rewarding, tap to see the full recipe.
2 ripe mangoes, chopped 3-4 tablespoons sugar ¼ cup milk 1 pinch saffron
1.5 cups whole wheat flour 1 tablespoon vegetable oil Water, for kneading Salt, to taste Oil, for deep-frying
Combine the flour, vegetable oil and salt in a bowl and mix well before adding water to knead into a soft but firm dough.
Set aside to rest while you add the ingredients for the aamras to a blender and grind to a smooth pulp.
Refrigerate the aamras while you divide the dough into lemon-sized balls.
Heat oil in a kadhai for frying while you roll out each portion of dough into flat discs, using some oil.
Drop them gently into the hot oil and fry until golden-brown and puffy. Serve hot with chilled aamras.