Aam Papad, a sweet and sour preserve/mukhwas made out of mango pulp brings back all the childhood memories, when we used to spend our pocket money on the corner stall outside the school gate. Unfortunately very often the Aam Papad available in the market is dirty because it needs to dry in the sun for multiple days. So if you get direct sunlight in your house, you should definitely try making it in the mango season.
|Preparation Time: 10 minutes for 4 days||Cooking Time: None|
|Servings: 10||Difficulty: Easy|
|Ripe Mango Pulp||8 cups|
|Sugar (optional)||4 tbsp|
|Cream of Tarter (tartery, optional)||2 tsp|
|Ghee (clarified butter)||1/2 tsp|
- Peel the ripe mangoes and take out all the flesh.
- Blend it in the mixer till a smooth paste is formed. Don’t add water because it will increase the drying time.
- Taste the pulp. If it is bland, add some powdered sugar and cream of tarter powder and mix it well. Basically the pulp should taste sweet and sour.
- Grease a tray or thali with very little ghee.
- Pour 2 cups of mango pulp and spread it evenly. Depending on the size of your tray, you may need more or less pulp. 2 cups is a general guideline. The thickness of the spread should be around a quarter of a centimeter.
- Put the tray in the bright sun. Cover it with a glass plate or a see through plastic sheet so that the dirt and flies cannot get to it. Flies love mango pulp so protect it.
- It will take at least one full day to dry off completely in bright sun. If the sun is not very sharp, it may take more time. Please make it at a time when the sun is bright otherwise it may develop fungus.
- Once the first layer is completely dry, pour the next two cups of mango pulp on it and again let it dry.
- Repeat this over next few days till you have at least 4 layers.
- When you are done with all your layers and they are dry, cut pieces with the help of a sharp knife and store it in a box in pantry.
- It’s extremely important that you dry each layer thoroughly otherwise it will go bad. Best way is to make it when the sun is bright.
- You can add more spices to the pulp if you like – black salt, cumin powder, red chilli powder etc.
- The whole purpose of layering is to keep it supple. just one layer will make it dry and leathery.
- If you want your aam papad to be sweet and sour, use sweet and sour mangoes. Optionally you can add sugar and cream of tarter in the pulp to make it sweet and sour.