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Aamras Recipe / Mango Pulp Recipe Video

Here’s my Aamras Recipe (Mango pulp/puree that can be used as a dessert or accompaniment) for all the Mango Lovers!
Perfect for kids too!

Aamras is a popular mango recipe in India during the mango season. If you can get Alphonso mangoes for the same, it will give the best results.

This is my version of the recipe and my kid loves it. I use malai/fresh cream from the boiled milk of the day but you can skip it if you are lactose intolerant or on your weight loss journey.

I skip using sugar / jaggery / honey or any other sweetener and blend it for a couple of minutes only.

The richness and super creamy nature of this recipe comes from the quality of mangoes used and the malai / fresh cream. As I mentioned earlier, you can skip it though.

Remember that the quantity reduces after blending and removing the seed. So if you think that 2 mangoes would be enough for you, just double the count 🙂 as it is too yummy and you will need more! I used 2 mangoes here and regretted the quantity as three of us were planning to eat, we all just got a few spoonfuls 😆

Aamras Recipe Ingredients (adjust the proportion of everything based on the quantity of mangoes used):
2 medium size Alphonso Mangoes / Haapus Aam
Pinch of cardamom seeds / powder
2 tbsp malai / fresh cream from boiled milk / a tbsp of milk

Aamras Recipe Steps:

Soak ripe mangoes in water & refrigerate for a few hours.
Peel, cut and add in a blender.
Add fresh cream / malai (ideally from boiled milk of the day).
Add green cardamom / cardamom (elaichi) powder.
Blend till you get a smooth and creamy consistency (watch the video below for reference).
The yummiest & smoothest Aamras / Mango Pulp is ready! 🥭🥭🥭 Enjoy with rotis, puris ot just relish a bowlful of this goodness!

Watch the video below for the best aamras recipe. Let me know in comments if you try it or share your version.

Best Aamras Recipe Video

If the mangoes you have bought aren’t sweet, only then add jaggery powder/sugar/honey as per your liking. Else, with ripe and sweet mangoes you won’t need these!

Murmura Laddoo Recipe | Puffed Rice Sweet Balls with Jaggery

So Mishika, like me, has a sweet tooth. In the beginning, it was a little difficult to try various healthy snacking options for a two-year-old. But we all learn in time. As my daughter approaches her third birthday in November 2021, I have become quite a pro in experimenting with snacks that take little time to prepare and are enjoyed by her. At the same time, I try to keep the recipes healthy and nutritious as much as I can. These murmure laddoos are crunchy, delicious, easy to make and can be stored for a few days in an airtight container without refrigeration. If making laddoos is tough for you, you can even set them as murmure burfi just like chikki / granola bars.

PUFFED RICE AND KIDS: When she had most of her teeth and was set on solids, Mishika did not quite prefer murmure (kurmure/puffed rice) unlike most kids her age. But thankfully, even before her birth, I knew that every kid is different and how food preferences change as kids grow. I also knew that if kid doesn’t like a particular food, we should try offering it after a few days, experiment with flavours, texture, presentations, etc. She now likes puffed rice but it should be crispy. Here’s what helped me and I am sharing with you. So if your kid is rejecting puffed rice brought from store, try roasting some of it and then cooling whenever you want to feed it to your child. Remember, always check if the food is appropriate for a kid at that age and if he/she has just started solids, you need to consider if they chew and swallow well.

Back to Murmure Laddoo / Kurmure Laddu / Puffed Rice Sweet Balls Recipe.

INGREDIENTS:
Murmura / Kurmure / Puffed rice – 3 cups
Jaggery – 1 1/4th to 1 1/2 cups based on how sweet you want the laddus to be
Desi ghee / clarified butter – 1 1/2 tbsp
Salt – 1/2 tsp
OPTIONAL INGREDIENTS
Fennel Seeds – 1/2 tbsp
Dry Ginger Powder – one pinch
Almond/Cashew nuts powder – 1 t 2 tbsp (you can use finely chopped nuts if this is not meant for kids below 5 years of age)
Desiccated / Grated dry coconut – 2 tbsp (increase jaggery by same amount if you add this)

PREPARATION:
Dry roast puffed rice in a heavy bottom kadhai / pan until they are a little crisp.
Remove from the pan and carefully dust off any crumbs in it. Or use another pan.
In the same pan, add ghee and fennel seeds, then lower the flame.
Add powdered / grated jaggery and stir till it melts and looks a little foamy/frothy.
At this point, add a drop of melted jaggery in a cup of water. If it instantly gives a soft ball consistency, it is cooked to perfection. Reduce the flame to lowest mark.
Add the rest of the ingredients and mix well. Switch off the flame.
Then add roasted murmura to the hot jaggery and mix well so that almost every grain is coated.
IMPORTANT if making laddoos: The laddoos need to be made while the mixture is still warm. Else they bind bind in desired shape. Apply a little water to your palms and make laddoos quickly. Alternatively, you can spread the entire mixture on a flat tray and let it set.
Remember, the murmure laddu mixture binds and hardens very quickly, so preferably, make smaller batches.


If the mixture hardens before you can shape it, don’t worry. You can break the cooled murmure into smaller assorted pieces. You will end up getting jaggery coated murmure that are equally delicious and fun to eat!

If you try this recipe or a variation, do share with us.

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Whole Wheat Apple Cinnamon Muffins Recipe

Looking for the best apple cinnamon muffins / cupcakes recipe using wholewheat flour? You have come to the right place!

I have experimented with many recipes but this one turned out to be the best as the aroma of the freshly baked cupcakes filled the entire house and they were really very delicious. The texture was just perfect, neither too moist not too dry. And my two-and-a-half-year-old absolutely relished it. So did I 🙂

Now, before I proceed, please let me tell you that my oven overheats and I bake at a lower temperature. So If your oven works just perfect, just use the temperature setting for a regular muffin recipe. I baked at 170° C instead of 190° C and it turned out to be perfect!

Apple Cinnamon Whole Wheat Muffins Recipe

INGREDIENTS:
1 cup (minus two teaspoons) whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
1/2 cup grated apples
1/4 cup butter (I used regular salted Amul butter)
1/2 cup sugar / powdered jaggery (1/4 cup brown sugar and 1/4 cup white sugar give best results)
1 egg
2 tablespoons milk
1/2 teaspoon vanilla extract (lesser if you have a stronger extract)

INSTRUCTIONS:
1. Preheat oven to 190° C / 375° F.
2. Prepare muffin moulds / tins / cupcake liners by gently coating with butter or oil. Skip this step if you have non-stick / silicon moulds / tins.
3. Beat an egg. Add to it butter, sugar, milk, vanilla extract and grated apples. Mix well.
4. Preferably in a separate bowl, mix whole wheat flour, salt, baking soda, baking powder and cinnamon.
5. Add the wet mix (point 3 above) to the dry mixture (point 4 above) and gently fold all the ingredients together. DO NOT OVERMIX at this stage at all. It is okay to have a few lumps.
6. Scoop the mixture into the muffin cups (filling about 2/3.)
7. Bake for 10 minutes and keep an eye for them to turn slightly golden brown. It might take a couple of minutes more depending on your oven. Remove from oven when a toothpick inserted in the muffin comes out clean.
8. Carefully remove the muffin moulds from the oven and let them cool a bit.

Enjoy warm or cold.

COATING: You can coat them with a Butter and  1:1 Cinnamon + Sugar mixture but I couldn’t wait to eat 🙂

Let me know if you try and like this Whole Wheat Apple Cinnamon Muffins Recipe.
Happy baking!

Whole Wheat Churi / Leftover Roti Recipe

Have you tried making sweet churi from leftover rotis / chapatis? It is a sweet, a little healthy and yummy Indian dish enjoyed by kids and all!

Here’s the recipe:

1. 4 leftover / freshly made rotis / chapatis / phulkas (keep refrigerated at night if leftover after dinner).
2. Break them in small pieces and then grind them to make smaller pieces as per your liking.
3. Heat 2/3 tablespoons of ghee / clarified butter (oil or butter, preferably unsalted, if you don’t have ghee).
4. Add a pinch of crushed cardamom.
5. Add the ground roti and roast for 3-5 mins on medium flame.
6. If making for toddlers, add dry fruits powder (cashews, almonds, walnuts). Add crushed or full roasted dry fruits if making for adults.
7. Throw in some raisins and pieces of soft dates if you like and if your kids can chew.
8. Reduce the flame and add 3 or more tbsp of jaggery / jaggery powder.
9. Mix in for a couple of minutes.

That’s it. Cool it and enjoy!!! This is the perfect idea if your kid refuses the rotis you make. It worked wonders for my picky 2-year-old toddler.

Ladoos from rotis: Grind the entire mixture for a few pulses in a mixer grinder and everything will combine in fine / little coarse form. Make laddoos out of it ❤️ Mishika had 3 mini laddoos made from half the churi amount and I ate the entire thing 😀

NOTE:

1. You can skip any ingredient except the rotis, ghee and jaggery (use sugar or dates if you don’t have jaggery).
2. Add spices or your liking like cinnamon powder or nutmeg for different flavours.
3. Make a salted version instead for a savoury snack instead.

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Do drop in your comment if you find this recipe interesting or try it 🙂