Aam Papad

Aam Papad is an Indian fruit roll-up made out of ripe mango pulp mixed with sugar and sun-dried. It is also known as Amawat, Mamidi tandra, Aamsotto, and Amba vadi.

This recipe takes me back to my grandparent’s home, transports me to that nostalgic place where I have spent almost every summer vacation. I have relished and enjoyed this snack every summer when the mango season used to be in full swing.

My Naniji used to make these for all of us with love and care. At that time there was no blender/grinder, she used to mash pulp with her hand and then dry the mango puree on plates or cloth. She has spent so much time and effort to make all kids happy which we never realized. We Miss You.

Making aam papad at home with your grandma’s recipe means you’ll be recreating the same flavors as she did. Those Aam papads cannot be compared, they were so flavorful, sweet, and tangy all at the same time and can be made very easily and quickly at home.

Do try other kids friendly recipes :

• Chatpati Imli Balls
• Cake Pops
• Nutella Pancake Snow Bomb
• Mini Uttapam
• Almond Coconut Cookies
• Oreo Milkshake

Preparation Time: 10mins  ∏  Cooking Time: 18-20mins(+Drying Time)  ∏  Servings: 4-5 persons

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

Step3: Pour the mango puree in a cooking pan. Set the flame to low-medium and let it simmer for 4-5 minutes. Keep stirring it so that it will not stick to the bottom.

Step4: Add sugar and mix it well. The amount of sugar can be adjusted depending upon the sweetness of the mangoes.

Step5: After it comes to boil, cover the pan and cook it for 12-15minutes minutes on low-medium flame, keep stirring in between. Be careful as the hot mango puree splashes out while cooking so better cook it covered.

Step6: Once the pulp starts thickening and color changes, add cardamom powder, lemon juice, and mix well.

Step7: Grease a plate or tray with ghee, and pour out some of the cooked mango puree.

Step8: Tap the plate on the counter and spread it evenly, and allow it to cool. You can also use baking parchment for this. It should not be too thick or too thin. Same way prepare other plates. Now keep this plate out in the sun to dry. Keep it under the sunlight for 2-3 days.

Step9: Once it is dried properly, cut them with a sharp knife into equal strips, and roll them up.

Step10: Aam papad is ready to eat. You can store it for 4-6 weeks if kept in the fridge. Kids and grownups are sure to love it alike. Enjoy!

Tips:

• While blending mango pulp make sure there is no lump in the puree.
• Adjust sweetness according to your taste.
• While the puree is boiling, keep stirring in between and maintain some distance as it splashes out.