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.