Aamras / Mavina Hannu Seekarne is a popular sweet dish made with mangoes. It is usually served with puris.
Mango is the king of fruits and loved by one and all. We make numerous dishes with mango but nothing is as good as eating the fruit itself. In the order, Aam Ras or Mavina Hannina Seekarne unanimously comes next. I realised, I have not put this one on my blog and with this it’s a adieu to mango, until the next season arrives.
Monsoon has started in most parts of India and it means the end of mangoes for the year. Amba bhaat, mango panna cotta and sunshine drink were the recipes of mango I posted earlier this year. Mango is the only fruit which everyone loves but available only once a year. The summers get better as everyone waits for the mangoes.
Since time immemorial, mavina hannina seekarne / aam ras is cherished by Indians. It is an emotion, a joy, a nostalgia and many stories to brew. Summer is incomplete without it for many of us. It pairs well with chapati or puri. It is also served with obbattu (holige) as a festive sweet.
I have vivid memories about the mango season. We used to get good fruits from the farm and enjoyed them. Now, I have a couple of trees at home.
Aam Ras is made in different ways in different parts of the country. In Karnataka, a little milk is added to it. In coastal karnataka, coconut is ground with cardamom and sugar to give a good taste. In Gujarat, it is known as keri no ras and no milk is added in it.
How to extract the pulp?
There are two methods : Traditional and Modern
Traditional Method
The traditional method is to squeeze the pulp using hands. It is the best way to make it and tastes magical. The process is cumbersome, one has to wash the fruits, soften them, extract the pulp, if needed put the seed in some milk, one can extract again from it. The skin is discarded, the seeds too are discarded, but few people serve them along. They love eating from it.
The Modern Method
The fruit is cut into cubes and then blended. This is simplified version is all that I can say. But, if one needs the real taste, follow the traditional method and do not blend it later.
This is the last mango recipe for the year, send it to MangoTango at Healthy Wellthy Cuisine. It is a fortnightly event, where we create recipes on a particular theme suggested by a member. This fortnight, Narmadha from Nams Corner suggested the theme. She has many good recipes on her blog, I liked her recently published ragi cookies.
- No Bake Mango Cream Tarts by Shalu
- Mango Salsa with pickled Jalepeno by Sujata Roy
- Instant Mango Chunda by Poonam Bachhav
- Srilankan Raw Mango Curry by Preethi Prasad
- Mango Chunda by Vanita Bhat
- Mango mstani by Narmadha
- Raw Mango Thokku by Ruchi Shah
What goes in Aamras ?
- Mango: It is the star ingredient. It would not be wrong to say as the only ingredient too.
- Milk : a little milk to extract the extra juice from the mangoes.
- Jaggery : It is optional. If the mangoes are sweet, do not add it.
- Salt: apinch of it
How to store Aamras?
Aamras can be stored in the refrigerator for a couple of days. Keep it closed with a lid.
Making of Aamras :
Choose ripe mangoes. Wash them well and keep them in a bowl of water for half an hour. Get yourself prepared for the work as it is not an easy task. It is messy. Wipe dry. Squeeze them lightly as a prep work before extracting the pulp. We used to sit around during summer holidays at mom’s place and two of us would soften the mangoes while the other two would extract the pulp. I know, we are a single person handling everything at home.
It is then squeezed from both the skin and the seed. The process is repeated for all the mangoes. Jaggery is dissolved in milk and put.
Depending on the household, the pulp is blended or served as it is. I prefer to serve as it is. Blending make it even and thick.
If you have liked this post, pin it for later.
Looking for another recipe with mango ? You can try this yummy pudding
Aam Ras / Mavina Hannu Seekarne
Ingredients
Method
- Method 1 :
- Choose ripe mangoes. Put them in water, scrub and keep them immersed for sometime.
- Remove the mangoes, pat dry with a clean cloth.
- Soften the fruits by pressing them lightly with the hand.
- Keep two wide bowls. Remove the stalk and squeeze the pulp in a wide bowl. Put the seed into it, and slowly extract the pulp from the skin. Put the skin aside and now, extract pulp from the seed.
- You can immerse the seed in milk and use it again after sometime.
- Step 4 and 5 is repeated for all the fruits.
- Add milk and jaggery. Salt is optional.
- Mix and serve.
- Method 2 :
- Wash the fruits. Peel the skin with a scraper.
- Cut the fruit into pieces.
- Put jaggery in milk and keep it aside.
- Blend into a puree, add the jaggery dissolved milk and blend once again.
- Mango Pulp is ready to serve.
Notes
Addition of milk and jaggery is optional. In most households, it is added.
The quantity of jaggery used depends on the sweetness of the mangoes.
Addition of salt is also optional. It gives a good taste.
If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
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