Aamras

Aamras or Amras is the pulp of the tropical fruit Mango eaten in central India especially the state of Maharashtra. The pulp of a ripe fruit is extracted usually by hand and consumed along with Chapati. At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.

A regional version of Amras is a popular desert in Rajasthani cuisine and Marwari homes, especially during festivities.

The Ratnagiri region of Western India is the largest producer and exporter in India of the Mango fruit. Since the fruit is seasonal, being harvested at the end of summer, the need to preserve the fruit in the form of pulp has given rise to moderately large Mango processing Industry.

Several sweetmeats produced from the processed pulp are very popular among the Maharastrian community.

List of sweetmeats produced from processing the pulp

*Amba Barfi: The pulp is mixed with sugar and reduced to a thick paste by boiling. The reduced pulp is then mixed with khava(milk solids) and chopped nuts. The mixture is allowed to cool in large flat pans and cut into cubes before packging
*Amba Poli: The pulp is mixed with sugar and sundried on flat steel plates. The dried pulp forms stiff layers which are stacked on top of each other The stacks are then cut into large squares before packaging.
*Ambebath: The pulp is mixed with sugar, nuts and cooked along with boiled white rice. Once the pulp is reduced and evenly coats the rice grains, the Ambebath is ready to be consumed.
*Ambyacha Shira: The pulp is mixed with sugar, nuts and cooked along with semolina in water or milk. Once cooked, the mixture looks like an amber coloured paste and is ready to be consumed.