I know the recipe for Puri aamras has been blogged many times already. But then, I felt that my virtual kitchen would be incomplete without this all time favourtie mango dessert of mine. For something as delicious and as comforting as this, this dessert is ridiculously easy to put together. All it takes is some mangoes, a few other simple ingredients and a few minutes of your time and you have an exotic tropical dessert before you.No wonder, this dessert was served at every home we visited during summer.
It is sheer bliss to bite into the crispy puris which is dipped in the creamy mango pulp. This dessert is best if it is not too rich so as to not to overpower the flavour of the mango and allow the natural taste of sweet to come through.
Puri Sihikarne recipe
Preparation time: 20min
Cooking time: 10min
For the Puri:
Whole wheat flour- 1-1/2 cup
Water- about half cup or as required
Oil to deep fry
For the sweet mango sauce:
Mangoes- 3 med sized, peeled and chopped
Sugar- 6 tbsp
Milk- 1/4 cup
Cardamom powder- 1/4tsp
Saffron- 8-10 strands, lightly roasted and powdered (optional)
For the Puri:
- Mix the salt and flour in a bowl and add water gradually. Mix well until a soft pliable dough is formed.
- Cover and allow the dough to rest for 10min
- Divide the dough into 10-12 equal portions and roll each portion into a disc of 5-6 inches in diameter.
- Heat oil in a wok and drop the rolled dough into the oil.
- While the puri is slowly raising to the surface make sure to keep ladling hot oil on the surface. This helps the puri to puff up.
- Repeat the same procedure with the remaining dough.
For the mango Sauce
- In a blender, mix the mango pieces and the milk and blend.
- Add the sugar, cardamom powder, saffron, and blend again.
- Pour the mango pulp into individual bowls and serve with hot puris