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 everyone. It is one of the essentials in most households during summer season. 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
Aam Ras | Mavina Hannu Seekarne
Ingredients:
- 12 mangoes
- 1 cup milk
- 1 tablespoon jaggery
- a pinch of salt
Method:
- 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.
Take a tip:
- Use good quality mangoes. The mangoes should be ripe.
- 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.
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Aam ras/ Mavina hannu seekarne
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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Aam Ras made from sweet juicy mangoes served with hot pooris is a delectable Summer delicacy. We also serve aam Ras with puran poli. Love it to the core.
Ah all time favourite aam ras looks mouthwatering. I would love to have this thick creamy chilled aam ras with hot fluffy puri.
Aam Ras is such a simple and easy to make dish yet it’s super delicious. All time favorite. Love it!!
Love AamRas with pooris and dhokla. Aam ras from Sweet juicy mangoes is an amazing treat in season..
Such a detailed post on a recipe considered as simple one. Loved the traditional method you have used to make aam ras. Too good
AamRas looks too tempting. So simple and quick dessert. Should never miss to make this in mangoes season.
So delicious dear!!! I can just spoon it up like a dessert! I love that you have added a dash of milk; trying it next time! Droolicious dear!
Aam ras ia always been a favourite dish to be served with poori. Mango season is incomplete without making this dish.
My favourite.
Aam ras or keri nu ras is my all time favorite. Love it with puffy puri and we also tend to add a pinch of salt, some ginger powder and drizzle ghee over it. Waiting for our mango season to begin.
This goes well with pooris and chaptis. I love to eat as a dessert. looks good jayashri!
I have heard a lot about the combination of Aamras and Poori but never tried it. But, after reading your post I think I have to make it before the mango season ends. Thanks for sharing this recipe.
Summer is the time when we can devour Mangoes. this aam ras is one way to have mangoes. Love this.
Summer is all about mangoes, we love aam ras and poori. Addition of Jaggery is new to me as we always add sugar if needed.
Wow never knew the method without blender. This is an interesting to know. Aamras is such wonderful way to relish seasonal mangoes.
Love AamRas with pooris….also love with vanilla ice cream ….my favourite combos!! A must make during mango season…Looks so delcious !!
Aam Ras is so delicious. So many warm memories associated with this dish. Absolutely irresistible. Fab treat to all mango lovers
Aam ras is absolutely delicious! My lil one is a mango fanatic, i make this almost every other day for him. Though poori aamras is a delectable combo, i love to enjoy it as such!!
So true, we have all enjoyed the mango ras in many ways. I love the coconut milk infused one cardamom. The bowl here looks so inviting
All I need is some hot pooris to dip into this delicious aamras to enjoy for lunch. I grew up in Northern India and have had a pleasure of enjoying this combination every summer. Wonderful recipe!