Aam Papad is a traditional Indian fruit leather made from ripe mango pulp and sugar. The mango pulp is cooked until thickened, then spread thinly on trays and dried in the sun until it becomes firm and chewy. It’s often flavored with cardamom powder and can be optionally sprinkled with sugar or spices before drying. Aam Papad is enjoyed as a sweet snack or dessert and can be stored for weeks in an airtight container.
Here’s a detailed recipe for Aam Papad:
Ingredients:
- 2 large ripe mangoes (about 500g)
- 1 cup sugar
- 1/4 teaspoon cardamom powder (optional)
- Butter or ghee for greasing
Instructions:
1. Preparation of Mango Pulp:
a. Peel the mangoes and cut them into chunks. b. Put the mango chunks into a blender or food processor and blend until smooth. You should have about 2 cups of mango pulp.
2. Cooking the Mango Pulp:
a. Transfer the mango pulp to a heavy-bottomed non-stick pan. b. Add sugar to the mango pulp. Adjust the amount of sugar based on the sweetness of your mangoes and your preference. c. Mix well until the sugar dissolves completely.
3. Cooking the Mixture:
a. Place the pan on low to medium heat and cook the mixture, stirring continuously to prevent sticking. b. Add cardamom powder if you want to enhance the flavor. It’s optional but adds a nice aroma. c. Cook until the mixture thickens and starts leaving the sides of the pan. This should take around 15-20 minutes.
4. Preparing the Aam Papad:
a. Grease a flat tray or plate with butter or ghee. b. Pour the thickened mango mixture onto the greased tray. c. Use a spatula to spread the mixture evenly into a thin layer. The thickness should be about 1/8 to 1/4 inch thick. d. Ensure there are no gaps or holes in the layer.
5. Drying the Aam Papad:
a. Place the tray in direct sunlight for drying. Ensure there are no insects or dust falling onto the mixture. b. Let it dry for 2-3 days, depending on the intensity of the sunlight. If sunlight is not available, you can also dry it indoors in a well-ventilated area or use a food dehydrator.
6. Cutting and Storing:
a. Once the Aam Papad is completely dry, it should become firm and leathery. b. Cut it into desired shapes using a sharp knife or scissors. c. Optionally, sprinkle some powdered sugar or chaat masala on top before cutting for added flavor. d. Store the Aam Papad in an airtight container lined with parchment paper to prevent sticking. e. They can be stored at room temperature for several weeks.
Tips:
- Use ripe mangoes for the best flavor and sweetness.
- Stir the mixture continuously while cooking to prevent burning and ensure even cooking.
- Make sure the Aam Papad is completely dry before storing to prevent spoilage.
- You can experiment with different flavors by adding spices like black salt, chili powder, or cumin powder to the mixture before drying.
