By: redchilliesPosted on

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Labor Day came and went by and it is almost time to say good bye to summer. Even though technically the there are few more weeks, it is viewed as the official end of summer. Along with it, we say adieu to the King of Fruits, the hunky MangoJ.

 

I made this Aam Ras a few months ago, but I did not get around posting it. Now that Fall is just around the corner, I thought this is a good time to clean up the pending posts and do a fresh start for the next season.

 

Aam Ras can be roughly translated as Mango Juice, a thick one that is. This is more like a Mango Milkshake, can be made in about 5 minutes and does not involve any cooking. In Maharashtra and Gujarat people have Aam Ras along with Pooris or Chapathis for Breakfast/Brunch. The combination of AamRas Puri or Aamras Chapathi is to die for! Another Gujrathi friend of mine said that this is served along with Dhoklas in weddings/special functions.

 

For me personally this is one of my favorite Mango desserts. I enjoy having chilled Aam Ras in a small bowl after dinner, curl up on a cozy sofa and savor every bit of it (licking the spoon front and back) J. This is not only simplicity at its best but very comforting too! Giving a notion that at the end of the day, all is well in this world.

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Ingredients:

  • 2 mangoes (completely ripe) (resulted in about 4 cups of fruit pulp)
  • 1 cup powdered jaggery/ sugar (increase depending on the tartness of the mango)
  • ½ tsp powdered cardamom
  • 1 cup milk

Method:

  • Peel the mangoes and extract the pulp or cut the flesh into small pieces (Toss the pit of course).
  • Add the sugar/powdered jaggery and then mix well. Stir in between and let it sit for a while. I personally prefer jaggery to sugar for this.
  • Blend with milk and make a a thick fine paste.
  • Finally add the powdered cardamom, mix well. Chill before serving.

Tastes excellent with Chapathis/Rotis, Pooris and Dhoklas.

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Categories: Breakfast/ Brunch /Tiffin Varieties, Easy Vegetarian Recipes, Sweets(Mithai) / Desserts

27 Replies to “Aam Ras Recipe/ Rasayaana”

  1. Yup, love it the same way you do. After dinner, curled up on the sofa. In Indore, we eat it with a pinch of salt and freshly ground black pepper. The more adventurous adults would also put a dollop of ghee to make it richer. 🙂

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  18. Love Mangoes in any form…….given a choice I can be on only Mango diet ;)….

    I love having Aam ras with puris……Can I grab ur bowl which is filled with heavenly nectar

  19. Love AamRas anytime of the day. I use 2 fresh mangoes and 1/2 cup Alphanso mango pulp from the tin to give that flavor.

    My great grandfather used to eat it with tablespoon of ghee and pinch of black pepper and crushed mustard seeds 🙂

  20. Gosh mango again. Its not fair to tempt like this now that mango season is so far away. 🙂

    There’s a Rajasthani restaurant where my daughter would insist on going to just for the Aamras. 🙂

  22. licking the spoon front & back it is:-) I never make aamras, this kind to eat with fruit, but I did have it at our marathi friend’s place with puri. yum..

  27. rasayaana I have not heard that word in a long time.
    It conjures up wedding “‘oota” with the delicious rasayana served .
    Rasayana with poories, rasaayana with chapatis
    Rasaayana by itself ————–yummy

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