Aamras Puri

Ever wondered how to turn ripe mangoes into pure sunshine on a plate? 

Say hello to Aamras Puri, the ultimate summer indulgence straight from Gujarati and Maharashtrian thalis. Picture golden, puffed puris dunked into chilled, saffron-tinged mango nectar—every bite a burst of sweet, floral magic.

Why You’ll Love Aamras Puri

• Pure Mango Bliss: Alphonso mangoes make the silk‑smooth aamras naturally sweet and vibrant.
  
• Hands-On Fun: Rolling and frying puris is as satisfying as dunking them in mango nectar.
  
• Flavor Symphony: Cardamom adds warm spice, saffron milk brings floral luxury, and pistachios lend a nutty crunch.
  
• Crowd-Pleasing Combo: This duo is ideal for breakfast, brunch, or a festive thali—it never lasts long!
  

🌱 Vegan Swap: Use plant‑based milk and vegan sugar for the saffron milk, and swap regular dough with a whole‑wheat or gluten‑free mix if needed.

Ingredient Breakdown:

• Alphonso Mangoes: The king of mangoes—creamy, aromatic, and naturally sweet.
  
• Sugar: Balances any tartness and helps the puree stay chilled longer.
  
• Cardamom Powder: Infuses the aamras with warm, citrusy spice.
  
• Saffron Milk: A few strands steeped in warm milk add a golden hue and signature floral aroma.
  
• Pistachios: Provide a subtle crunch and bright green contrast.
  
• Fresh Poori Dough & Oil: Soft, pillowy puris fried until they puff—perfect for scooping.
  

How It All Comes Together

1. Whip Up the Aamras:
   Peel and dice ripe mangoes, then blitz in a mixer with sugar, cardamom, and saffron‑infused milk until ultra‑smooth. Chill for at least 30 minutes so flavors meld and the nectar cools through.
   
2. Roll & Fry the Puris:
   Knead your usual poori dough until soft. Divide into small balls, roll to medium thickness, then cut into perfect rounds. Heat oil to medium‑hot and fry each puri until it puffs and turns a rich golden brown, flipping once. Drain on paper towels.
   
3. Garnish & Serve:
   Spoon aamras into a serving bowl, sprinkle chopped pistachios and a few saffron strands on top. Arrange puris on a platter—dunk and devour immediately.
   

Pro Tip 💡: For extra‑puffy puris, let your dough rest for 15–20 minutes before rolling. Rested gluten makes them lighter and more airy.

How to Serve

Place the chilled aamras bowl at the table’s center, surrounded by steaming hot puris. Encourage guests to spoon mango nectar onto each poori or dip them directly. End with a dollop of aamras as dessert—no dishes required!

Packing & Make‑Ahead

• Make Aamras Ahead: Prep up to 24 hours in advance—flavors deepen over time.
  
• Keep Puris Crisp: Fry just before serving. If you must store, cool completely and reheat in a hot oven (180 °C) for 2–3 minutes.
  
• Portable Thali: Pack aamras in a leak‑proof jar and puris in an insulated container for picnics or potlucks.
  

Party & Bulk Prep

• Double the Batch: Use two pans to fry puris simultaneously.
  
• Aamras Bar: Set out small bowls of aamras with toppings—coconut flakes, roasted nuts, or a drizzle of honey—so guests can customize.

Print Recipe

Creamy

Aamras Puri

Author: Hema Subramanian Cooking Method: Deep-Fried Cuisine: Indian, North Indian Courses: Breakfast, Dinner Recipe Keys: B breakfast L Lunch Box S side dish T Tasty

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Servings: 3 Calories: 320

Best Season: Suitable throughout the year, Summer

Dietary:

V Vegetarian

Description

Aamras Puri is a classic summer favorite from Gujarat and Maharashtra, where sweet, velvety mango pulp is paired with hot, puffed-up puris. The creamy aamras is flavored with cardamom and saffron, making it aromatic and irresistible. Garnished with chopped pistachios, this dish is often served chilled alongside golden puris for breakfast or festive thalis. Whether you’re celebrating mango season or just craving something indulgent yet easy, this recipe is the perfect blend of fruity, crunchy, and comforting.

Ingredients

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Scale

1/2x 1x 2x 3x

• 6 mango (ripe, Alphonso)
• ¹⁄₄ cup sugar
• ¹⁄₂ tsp cardamom powder
• ¹⁄₂ cup saffron milk (saffron strands steeped in warm milk)
• oil (for deep frying)
• chopped pistachios (for garnish)

Instructions

Prep Work

1. Dice the mangoes

   Peel and cut the mangoes into small chunks, discarding the skin

2. Steep the saffron

   Add a few saffron strands to warm milk and set aside
   

3. Knead poori dough

   Prepare regular dough and divide into small balls

4. Chop pistachios

   Finely chop pistachios for garnish

Method

1. Make mango puree

   Blend the diced mangoes with sugar, cardamom powder, and saffron milk until smooth, then chill

   

2. Roll out puris

   Flatten each dough ball to medium thickness; use a cutter for even shapes
   

3. Heat the oil

   Warm oil in a kadai on medium flame until it bubbles lightly

4. Fry the puris

   Slide in puris one at a time; fry until they puff and turn golden, flipping once

5. Garnish and serve

   Pour chilled aamras into a bowl, sprinkle pistachios and saffron strands; serve puris hot alongside
   

Equipment

• Mixer

  

  Mixer Grinder for Kitchen (5 Jars 750 Watt Mixie)  Buy Now
• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now
• Roti maker plate and rolling pin

  

  Rolling Plate Roti Maker Rolling Pin Buy Now

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Nutrition Facts

Servings 3

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 3g15%

Sodium 150mg7%

Total Carbohydrate 45g15%

Dietary Fiber 3g12%

Sugars 32g

Protein 3g6%

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Vitamin A 1500 IU

Vitamin C 60 mg

Calcium 40 mg

Iron 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Aamras Puri, Mango Breakfast Delight, Gujarati Aamras

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