Aam Ki Launji | How to make Aam Ki Launji

By sweta biswal  |  21st Apr 2016  |  
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  • Aam Ki Launji, How to make Aam Ki Launji
Aam Ki Launjiby sweta biswal
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    8

    People

16

0





About Aam Ki Launji

A sweet and tangy finger-licking mango recipe from North India.

Aam Ki Launji is delicious and authentic dish. Aam Ki Launji by sweta biswal is a great option when you want something interesting to eat at home. Restaurant style Aam Ki Launji is liked by most people . The preparation time of this recipe is 5 minutes and it takes 15 minutes to cook it properly. Aam Ki Launji is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Aam Ki Launji. Aam Ki Launji is an amazing dish which is perfectly appropriate for any occasion. Aam Ki Launji is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Aam Ki Launji at your home.

Aam Ki Launji

Ingredients to make Aam Ki Launji

  • 2 raw mangoes
  • 1/2 tsp fennel seeds
  • 1/4 tsp nigella seeds
  • 1/8 tsp mustard seeds
  • a pinch of fenugreek seeds
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1/2 cup sugar (jaggery will also do and I would prefer it )
  • 3 tsp oil
  • Salt to taste

How to make Aam Ki Launji

  1. Peel and cut the mangoes into slices (Chop each slice into 2-3 parts if the mango is big in size)
  2. Heat oil in a pan. Add fennel and nigella seeds. Once they splutter/release their fragrance, add the mango slices .
  3. Stir for about 5 minutes or till mangoes turn slightly mushy. Then add coriander powder, chili powder, turmeric, salt and 2 - 2 1/2 cups of water.
  4. Boil for 6-7 minutes till it becomes thick.
  5. Add the sugar/jaggery and stir to dissolve it completely. Switch off flame. Remove and keep aside.
  6. Allow it to cool down completely. It can be served on the same day or kept in a airtight container in the fridge for 1-2 weeks.
  7. It is usually served with roti/parantha. But tastes equally good when served with a simple vegetable pulao.

My Tip:

Adjust the consistency and sweetness as per taste. I usually add more than 3 cups water for the given quantity of mangoes. And skim the top layer of the gravy so that most of the seeds used for tempering are removed. The seeds would have released all their flavor by the time the dish is cooked. This way it tastes a lot better.

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