Kairi No Ras/Aamras

Mango might be the the kind of the fruits but I have not seen anyone appreciate this mango more than Gujaratis. They even eat the peel of the mango as it is considered rude to waste this fruit.

Gujju Food 101

Kairi No Ras is a common treat across homes in Gujarati. I had it for the first time at the in-law’s place the gujju way aka with poori 🙂 Also they take out the pulp by hand and use a hand blender to churn in.

Unlike the milky north Indian version, this one is pure mango delight i.e. no milk at all.

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Week- 2

Theme- Traditional

Dish for Day – Kairi No Ras

Origin- Disputed between Gujarat and Maharashtra

You shall need [Feeds 2]

4… Medium size mangos [Or 3 large ones]

2 tbsp… Sugar

Few tbsp water on need basis

Ice cubes

Method:

  • Wash, peel and cut the mango in a blender.
  • Make sure you squeeze the seeds of the mangoes to take out as much pulp as you can.
  • Add 5-6 ice cubes and sugar. [You may add more sugar in case the mango is not very sweet]
  • Churn it twice for 2-3 seconds.
  • Add a few tbsp of water to make the blending easy.
  • What we need is a thick thick mango puree. Add water very slowly.
  • Serve cold with bhakri, poori or any bread of your choice.

kairi no ras

Cheers,

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17 thoughts on “Kairi No Ras/Aamras

  1. I had tried this last summer from Pradnya’s space and totally loved it! Who doesnt love mangoes and especially the soft sweet pulp that too chilled!? Yum….

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