Aam Papad (आम पापड़) is a sun dried ‘khatta meetha’ papad made from fresh mango pulp. These small bites of mangoes are served as confectionery. Mango season is here and I am thinking what to do with them. So I have tried this recipe. This mango papad recipes is easy and simple. It requires only two ingredients mango pulp and sugar.
To make mango papad, mango pulp is cooked in a pan along with sugar. Then it is dried under sun light. It takes 1 or 2 days to dry. It can be dried in fan or in oven. These aam papad have the goodness and health benefits of mango. Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Dried mangoes have good fibre levels so dried mango may be a convenient alternative to fresh mango. Mango fruits are seasonal so you can preserve them in this way.
These tangy mango papad are enjoyed by everyone either adults or kids.
Sugar ½ cup
Take sugar and mango pulp in a pan.
Cook on medium flame for 5-10 minutes. Stir continuously.
Cook till pulp become slightly thick and change in color.
Grease a plate with oil and pour the pulp. Spread it uniformly and thinly. Pour in 2 or 3 plates to make thin layer.
Keep these plates in sun to dry for 1 or 2 days. Time depends on the thickness of the pulp.
When they become translucent and no moisture is left, unmold them carefully with the help of knife. Place one layer over another layer and cut them into square bars. You may cut into thin strips and fold them.
Your aam papad is ready.
To make mango papad, mango pulp is cooked in a pan along with sugar. Then it is dried under sun light. It takes 1 or 2 days to dry. It can be dried in fan or in oven. These aam papad have the goodness and health benefits of mango. Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Dried mangoes have good fibre levels so dried mango may be a convenient alternative to fresh mango. Mango fruits are seasonal so you can preserve them in this way.
These tangy mango papad are enjoyed by everyone either adults or kids.
Ingredients:
Mango pulp 2 cupSugar ½ cup
Instructions:
Take the pulp out of the mangoes.Take sugar and mango pulp in a pan.
Cook on medium flame for 5-10 minutes. Stir continuously.
Cook till pulp become slightly thick and change in color.
Grease a plate with oil and pour the pulp. Spread it uniformly and thinly. Pour in 2 or 3 plates to make thin layer.
Keep these plates in sun to dry for 1 or 2 days. Time depends on the thickness of the pulp.
When they become translucent and no moisture is left, unmold them carefully with the help of knife. Place one layer over another layer and cut them into square bars. You may cut into thin strips and fold them.
Your aam papad is ready.
Tips:
- You may add some cardamom powder to make flavorful.
- You may add some black salt or spices.
- Sugar quantity depends on the sweetness of mangoes.
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