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PAAYRI MANGO JUICE (AAM RAS) Recipe | | Drinks and Juices Recipe by reluctant_chef |
| | INGREDIENTS | For mango lovers, paayri ras in the mango season is simply heavenly!
A delicacy in any Gujarati meal during the mango season.
Note: Paayri is a juicy mango and specifically meant for making Aam ras. You can identify a Paayri with the pointed tip at the bottom of the mango. Also unlike Haphus Paayri is slightly sour and green in colour. The technique for preparing Paayri ras and Haaphus (Alphonso) ras is different.
INGREDIENTS:
Paayri Mangoes | | METHOD | Soak the Paayri mangoes in water for a couple of hours. This serves 2 purposes: it makes the mangoes cooler for the body; it also softens the mangoes for squeezing the juice.
Once soaked, in a wide pan, take each mango and roll it in your hands and gradually press with your fingers to soften it. Then pluck out the top. (When you do so, some juice is bound to squirt out. This means you have some a good job of softening the mango). Turn the top towards the pan and start squeezing out the juice. Then as the core of mango (gutli) pops out, save the gutli in a bowl. You can also wash the gutlis with some cold milk to ensure you have used every drop of mango juice
(Gutlis can be used to make delicious Mango
Kadhi to make Aam kadhi (fajeto). Fajeto recipe in next post.)
Then in a blender, make the pulp into a smooth liquid. (Remember Paayri juice is not as thick and pulpy as Haaphus juice, so you don't need to add more milk or water.)
Your Paayri ras is ready. Transfer to a bowl and chill it.
Enjoy !! |
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