Keri no ras: Difference between revisions

Browse history interactively

← Previous edit

Content deleted Content added

VisualWikitext

Inline

Latest revision as of 07:42, 11 August 2011

Redirect to:

Aamras

From a merge: This is a redirect from a page that was merged into another page. This redirect was kept in order to preserve the edit history of this page after its content was merged into the content of the target page. Please do not remove the tag that generates this text (unless the need to recreate content on this page has been demonstrated) or delete this page.
- For redirects with substantive page histories that did not result from page merges use {{R with history}} instead.

@@ Line 1: / Line 1: @@
+#REDIRECT [[Aamras]] {{R from merge}}
-{{Wikify|July 2007}}
-== Keri no Ras ==
-Keri no Ras, Aam Ras or Mango Pulp is a traditional Gujarati dish, popular amongst Gujaratis in India and abroad, and is consumed by the cart load in the Summer Mango Season.
+[[Category:Gujarati cuisine]]
-== Varieties ==
-Mangoes enjoy a near cult status in Gujarat, India, by far the largest producer, with an area of 16,000 km² with an annual production of 10.8 million tonnes, which accounted for 57.18% of the total world production of mangoes. There are different varieties of mangoes used for different purposes, of which [[Langra]] and Himsagar are considered among the most superior types of mangoes in India. However, the varieties which allegedly produce the best Keri no Ras, are thought to be Kesar and Haphoos ([[Alphonso]]), and in most cases is a combination of the 2 varieties.
-== Preparation ==
-Ripe mangoes are first soaked in water for a couple of hours to ensure maximum juice production. After this, they are gently rolled in the palms of the hand to soften the pulp into a semi liquid juice. then the black sap (where the fruit attached to the branch) is removed, and the juice squeezed out. Once this is done, 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, producing a smooth pumpkin soup-like consistency. Most people today use a blender or food processor for this purpose.
-== In Modern Times ==
-Since a lot of Gujaratis have migrated to other parts of the world, and usually visit India during the December Holiday periods, they miss the Mango Season. To counter this, a lot of families freeze the Mango Pulp during the summer months, so that their relatives/visitors can still enjoy Keri no Ras!