I still remember those childhood vacations. Hot, sweltering summers and luscious, juicy large variety of mangoes...!!
The childhood's gone, scorching summers are gone but I am still lucky to have those mangoes even here in UK :)
In India, in most of the Gujju households, Ras and Rotli or Puri are must for lunch with daal, sabji and rice. But at my parents family it wasn't :( ..My mum never had that type of time to sit there and spend hours squeezing out all the pulp from the mango..in those days we did not have a blender and I always missed that. Even then we ate lots of mangoes, but we just cut them and ate them ourselves...
You might find a surprise here that we add ginger powder ( soonth paowder ) in our ras, don't know exact reason behind it, but once I heard that ginger helps you to digest the Ras..but if you guys have any idea, please do let me know !!
You will need:-
- 6 good quality mangoes ( I use Alphonso )
- 2-3 tbsp sugar
- 1 tsp dry ginger powder
- 2-3 tsp ghee
- 1/4 cup water ( optional )
Wash and cut the mangoes in slices.
Peel the skin.
Place all the mangoes, sugar in blender.
Blend till very smooth you can see very smooth pulp.
At this stage pulp will be too thick, add little water and mix once more time.
Transfer into a big bowl and chill the ras until required.
When you are ready to serve in a small bowl for each person, add pinch of ginger powder and ghee if you like and have with hot puri's or special paper thin roti called " be padi rotli " means double layer roti's..Recipe is coming soon !
Linking this to my own event Re Post from Archives ! and to Mango Delights event by Kausers Kitchen