Bethica Das tweaks a popular dish with amazing results!
Aam Ras is a popular dish in Gujarat and Maharashtra where it is enjoyed plain or with pooris.
I have tweaked this age-old delicacy just a bit to make it innovative.
The dish involves pakoras or fritters made of mango scoops prepared in a paniyaram (appe) vessel, served chilled in a bowl of aam ras (mango pulp).
Here's the recipe:
- 1-2 Alphonso mangoes
- 1/3 cup chickpea flour
- 1/4 tsp cardamom powder
- 2 tsp powdered sugar or to taste
- 2 tsp ghee
- Chopped pistachio
- Dry rose petals
- Pinch of cardamom powder
- Scoop out pulp from one mango and keep aside.
- Puree the remaining mango and refrigerate till serving time.
- In a bowl, whisk together chickpea flour, sugar and cardamom powder with some water to make a batter of pouring consistency.
- Grease a paniyaram/appe pan with some ghee and heat on medium flame.
- Dip the mango scoops in the prepared batter and fry them till they turn light brown. Drain and keep aside./li>
- To serve, ladle some mango pulp /puree in individual glasses or glass bowls and top it with 2-3 pakoras.
- Garnish with chopped pistachios, dry rose petals and cardamom powder.
- You may also enjoy it chilled.
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