Keri no ras: Difference between revisions

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-'''Keri no Ras''', also '''Aam Ras''', ([[mango]] pulp) is a traditional [[Gujarati cuisine|Gujarati]] dish, popular amongst Gujaratis in [[India]] and abroad.
-To produce Keri no Ras, ripe mangoes are soaked in water for a couple of hours to ensure maximum juice production, then gently rolled in the palms of the hand to soften the pulp into a semi liquid juice. The black sap (where the fruit attached to the branch) is removed and the juice squeezed out. Then the skin is turned inside out and any leftover juice is scraped off the inner skin.
-Traditionally, this juice was then passed through thin [[muslin]] cloth to remove any fibrous strands of the fruit and produce a smooth consistency. Most people today use a blender or [[food processor]] for this purpose.
-Since many Gujaratis have [[Human migration|migrated]] to other parts of the world, to counter this, tin mango pulp is readily available now across the globe.
 [[Category:Gujarati cuisine]]
-{{india-food-stub}}