Festival Dessert: Mango Poori / आंब्याची पुरी

How to Prepare Delicious Mango Poori / आंब्याची पुरी

Hello Foodies,

On the occasion of the Dasara festival, give this recipe a try and prepare this delightful mango poori. Glazed with sugar syrup and garnished with saffron and pistachios. I love love, mangoes, so I keep adding them to different recipes. This luscious mango poori is one of my favorite recipes.

It also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. So for Dasara, this is one of the prasadam dishes. This Mango poori is a unique delight and different than other poori recipes. I have used Deep Kesar Mango Pulp; it comes with added sugar, so I have not added extra sugar. This is also one of the vegan festival dessert recipes.

YouTube Video:

Also, I have lastly glazed them with sugar syrup, so I didn't add sugar. But if you are not glazing them with sugar syrup and serving with some savory curry, then no worries skip glazing with sugar syrup and enjoy the soft and flavourful pooris as it is. I am sure you are going to love them anyway!

About the Dasara:

Dasara is one of the most popular Hindu festivals celebrated at the end of Navratri every year. It observed on the tenth day in the Hindu calendar month of Ashvin. Dasara is also known as Vijayadashami, Dashahra, Dussehra, or Dashain. It is observed for different reasons and celebrated differently in various parts of the Indian subcontinent.

More Recipes Using Mangoes :

Mango Sheera / Mango Halwa
Aamras
Puran Poli+Aamras
Instant Pot Raw Mango Drink/Kairiche Panhe
Raw Mango Pickle
Vegan Mango Pudding
Mango Jam / Gulamba

Preparation Time: 20 Minutes; Cooking Time: 20 Minutes.

Ingredients:

To Prepare the Dough:

Mango Pulp 1 Cup
Whole Wheat Flour 1 ½ Cup
Semolina / Rava / Sooji ½ Cup
Oil/Ghee 2 Tsp
Salt ¼ Tsp
Oil for frying Pooris

To Prepare Sugar Syrup:

Sugar 1 Cup
Water ¾ Cup
Saffron few strands
Cardamom Powder ¼ Tsp
Lemon Juice 1 Tbsp

Instructions:

To Prepare Dough:

In a mixing bowl, add whole wheat flour, semolina/sooji, salt, and mix well.
Add oil and mix well.
Now, add mango pulp as needed and knead to make a dough(If required add water too)
Apply oil and cover and keep the dough aside for 30 minutes.

To Prepare Sugar Syrup:

In a pan, add sugar and water and mix well and bring it to boil on a medium flame.
Add cardamom powder, saffron strands, and lemon juice and mix well.
Keep stirring and check its consistency after 4-5 minutes.

To check the sugar syrup consistency, dip a spatula in the syrup and lift out.
Allow it to cool for a few seconds(as it will be very hot at first).
Now touch the syrup with a forefinger and thumb together and pull apart gently.
One-thread consistency is when a single thread formed when your forefinger and your thumb are pulled apart gently.
One string consistency sugar syrup is ready, keep it aside.

To Roll the Poori:

Now, take some portion of the dough and roll out a big circle.
With the help of a round cutter or small bowl (वाटी) cut small puris from the big circle.
Or you can divide the dough into equal portions and roll out pooris big or small as desired.
Roll out all the pooris and keep it ready to fry them.

To Fry Pooris:

Meanwhile, turn on the flame and heat oil in a pan for frying the pooris, once oil is sufficiently hot, gently slide poori in oil.
Press down the puri very gently to make it fluffy, flip the poori and fry until it gets the golden brown color from both sides.
Place the fried poori over a plate covered with a kitchen towel, and similarly cook rest of the pooris as well.

To Glaze the Mango Poori with Sugar Syrup:

Dip the fried poori into the prepared sugar syrup and drain the excess syrup.
Place the poori on the plate and similarly do with the remaining pooris.
Garnish with sliced pistachios and saffron strands.
Delicious and sweet Mango Pooris are ready to serve, serve it with chilled Rabri / Shrikhand. Enjoy!!!

My Take:

Try to roll out all pooris first and then start to fry them, because as soon as you fry them, you need to dip them into the sugar syrup.
You can skip adding sooji, but the addition of sooji makes poori crispy.
The addition of lemon juice to the sugar syrup helps to avoid the crystallization of syrup, so don't skip it.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so that everyone can enjoy it too!
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