Recipe by Sasmita Sahoo
30 min Main Ingredient: Sunreap Sooji Cuisine: Spicy
1/2 cup Semolina/Sooji
1/2 cup Jaggery
2 no Mango (ripe & sweet)
¼ tsp Cardamom powder
1-2 dropMango essence
Oil as needed
3/4 cup Water
few Dry fruits (finely chopped)
Step 1In a pan first heat oil and then roast the sooji/semolina over medium heat. When the raw smell disappears then transfer the sooji to a plate.
Step 2Again in the same pan take jaggery along with water and allow to boil.When the jaggery dissolves in water completely, filter the syrup to remove any impurities.Turn the heat again and allow the syrup to boil. Slowly add the roasted sooji by stirring continuously in order to avoid any lump formation. Allow the sooji to cook properly.
Step 3 Then add mango essence, mix and cook for 1 minute more. Turn off heat and allow to cool a bit.
Step 4Grease some tart pans (preferably small ones with 3-4 inch dia) with little oil. Scoop 1-2 tbsp of warm sooji mixture into one tart pan and press gently through out the sides of the tart pan so that the pan is well covered with the sooji mixture. Gently flip the tart pan so that a sooji tart will come out. Keep on a plate and similarly prepare sooji tarts from the rest mixture.
Step 5Now wash and peel the mango. Chop roughly the mango and discard the stone. Put in a blender jar and blend to a smooth consistency. Strain through a strainer into a bowl to ensure that there is no lumps of mango still present. Add cardamom powder and mix very well.
Step 6Finally on a serving platter place the sooji tarts and fill the tarts with aamras. Sprinkle some finely chopped dry fruits on top and serve !
Recipe Note :
Note 1Adjust the jaggery quantity as desired. I have not added any sweetener to the aamras as the mangoes are very sweet.