How To Make Aam Papad

Name: Aam Papad
Prep time: 30 min
Cook time: 30 min
Cuisine: Indian
Ingredients: Mangoes 1 1/2 KG; Sugar 200 - 250 Grams; Green Cardamom Powder 1 Teaspoon; Lemon Juice 2 Tablespoon; Ghee or Oil For Greasing

Aam Papad Recipe
Aam Papad is a sweet and sour delicious dish and is very popular in India. Delicious taste of aam papad has been included in our memories since childhood, but if it is made at home, it will taste much better than it was eaten in your childhood. Only the eaters know the taste of sweet, sour and spicy aam papad. Aam papad can be easily made at home, just needs a little cooking, and dry in the sunshine for 2 - 3 days. Aam Papad can be made from any type of mango, even mango ripe or raw. The amount of sugar is dependent on the mango sourness. You can easily make delicious aam papad at home by following this detailed recipe of aam papad.
- Preparation Time :
- 30 Minutes
- Cooking Time :
- 30 Minutes
- Meal Type :
- Vegetarian

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Ingredients

Mangoes	1 ¹/₂ KG	Sugar	200 - 250 Grams
Green Cardamom Powder	1 Teaspoon	Lemon Juice	2 Tablespoon
Ghee or Oil	For Greasing

Direction To Make

Peel the mangoes and collect the roughly chopped pulp in a bowl.
Transfer the pulp to a grinder and grind to form a smooth puree without adding water. Ensure that there are no lumps in the puree. You can grind the pulp in 2 - 3 batches.

Cooking Mango Pulp

Transfer all puree to a non-stick pan. Turn on the gas on high heat. Add sugar and green cardamom to it and mix well. Sugar may be more or less depending on the sourness of the mango.
Cook it while stirring continuously until it starts boiling.
Reduce heat to medium otherwise the mango pulp will scattered on your face while boiling.
Cook for about 25 - 30 minutes until the pulp thickens, stirring occasionally.
Add lemon juice to it and mix well and cook for 2-3 minutes while stirring continuously.
Turn off the gas.

Drying Mango Pulp Under Sunshine

Take 2 large plates and grease them with ghee or oil.
Mix the cooked pulp once again and spread it evenly across the plates.
To avoid dust, cover these plates with a sieve or with a thin cloth and keep them to dry in the sunshine for 2-3 days. Drying time depends on the thickness of the mango pulp.
If sunshine is not available, you can also dry the aam papad in the fan air inside the room, but it will take longer to dry.
After the aam papad is dry, remove the corner of the aam papad using a knife and you can easily pull it out with your hand.
Delicious aam papad is ready. Cut it into pieces as per your choice.