Aam Ras Puri

Aam Ras Puri

Aam Ras Puri

Veg

The defining Gujarati summer meal — thick, saffron-infused Alphonso or Kesar mango pulp (aam ras) served alongside deep-fried puffy puri bread. A seasonal tradition eaten during mango season with a dollop of ghee, celebrated as a near-sacred Gujarati ritual.

Cuisines

Malvani Gujarati Maharashtrian Surati

Best for

Lunch

Build a full meal around Aam Ras Puri

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 20 min Total: 40 min 2-3 servings

Ingredients

Mango 2 cups Mango , ripe pulp
cardamom 1/4 teaspoon Cardamom , powder
Saffron 1/4 teaspoon Saffron , strands
sugar 1 tablespoon Sugar
whole wheat flour 1 cup Whole wheat flour
Flour 1 cup Flour
ghee 1 tablespoon Ghee
water — Water , as needed
salt — Salt , to taste
oil — Oil , for deep frying

Instructions

  1. 1 In a large bowl, mix the whole wheat flour, all-purpose flour, ghee, and salt.
  2. 2 Gradually add water to the flour mixture and knead into a smooth, firm dough. Cover and let it rest for 15 minutes.
  3. 3 In a separate bowl, combine the mango pulp, cardamom powder, saffron strands, and sugar. Mix well until the sugar dissolves completely.
  4. 4 Divide the dough into small balls and roll them out into small circles about 3-4 inches in diameter.
  5. 5 Heat oil in a deep frying pan over medium heat.
  6. 6 Fry the rolled puris in hot oil until they puff up and turn golden brown on both sides. Drain on paper towels to remove excess oil.
  7. 7 Serve the hot puris with chilled aam ras (mango pulp mixture).

Tips

Use Alphonso mangoes for the best flavor and sweetness in the aam ras.