Rinse the alphanso mango. Peel and chop them. In a blender, add chopped mangoes and blend.

Add cardamom powder, dry ginger powder & crushed saffron strands and mix well. Add milk to adjust the consistency.

Pour into a serving bowl,then refrigerate it for hour an so and garnish it with mixed dry fruit and dried rose petals.

On the other side knead the dough for poori's. In a bowl add wheat flour, black pepper powder, salt and clarified butter. Add water and start kneading.

Once the dough is kneaded, take a small portion (lemon size) and start rolling it evenly into circles using the rolling pin. Neither too thin nor to thick.

Heat the oil in deep frying pan. When the oil is hot, drop a rolled Poori, press gently on top to puff up.

Once they puff, it will automatically turn over. If not, once the bottom side is golden brown, turn over the poori. Fry the Poori till golden brown.

Remember to drain out the excess oil on a paper towel.

Place the Poori's on serving plate with the chilled aamras.