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:

Ingredients

• 1-2 Alphonso mangoes
• 1/3 cup chickpea flour
• 1/4 tsp cardamom powder
• 2 tsp powdered sugar or to taste
• 2 tsp ghee

For topping

• Chopped pistachio
• Dry rose petals
• Pinch of cardamom powder

Method

• 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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