Aam papad Recipe | Just In 7 Easy Steps.

Aam papad is a popular Indian delicacy made from ripe mango pulp. It is a sweet and tangy treat loved by people of all ages, especially during the summer season when mangoes are abundant. The process of making aam papad involves cooking the mango pulp with sugar, lemon juice, and a pinch of salt until it thickens and reduces in volume. The thickened pulp is then spread on a drying surface and allowed to dry for a few days until it becomes firm and leathery. Once dried, it is cut into various shapes and stored in an airtight container.

Aam papad offers a burst of flavors with its sweet and tangy taste. The ripe mango pulp gives it a rich, fruity flavor that is enhanced by the addition of sugar and lemon juice. The drying process intensifies the flavors, resulting in a concentrated and chewy texture.

This delectable treat can be enjoyed as a snack or dessert. Its portable nature makes it perfect for on-the-go indulgence. Aam papad is not only enjoyed in its plain form but is also used as an ingredient in other dishes, such as desserts, ice creams, and even chaats, to add a delicious mango twist.

Whether relished on its own or incorporated into various recipes, aam papad is a delightful treat that captures the essence of ripe mangoes and brings a taste of summer to any occasion.

Aam papad is a popular Indian sweet and tangy treat made from ripe mango pulp. It is loved by people of all ages and is especially popular during the summer season when mangoes are abundant. Here is a step-by-step recipe to make aam papad:

Ingredients Of Aam papad:

• 4-5 ripe mangoes
• 1 cup sugar
• 1 tablespoon lemon juice
• A pinch of salt

Step By Step Instructions Of Aam papad Recipe:

Step 1: Prepare the mango pulp

Peel the mangoes and remove the flesh from the seed. Cut the mango flesh into small pieces and discard the fibrous parts. Put the mango pieces into a blender or food processor and blend until you get a smooth pulp. Make sure there are no lumps.

Step 2: Cook the mango pulp

Transfer the mango pulp to a non-stick pan or a heavy-bottomed saucepan. Place it over medium heat and add the sugar to the pulp. Stir well to combine. Add the lemon juice and a pinch of salt to enhance the flavor. Keep stirring the mixture continuously to avoid sticking and burning.

Step 3: Reduce the mixture

Continue cooking the mixture over low to medium heat until it thickens and reduces in volume. This process may take around 30-40 minutes. Keep stirring at regular intervals to prevent the pulp from sticking to the pan.

Step 4: Prepare the drying surface

While the mango pulp is thickening, prepare a drying surface. You can use a large baking sheet, a clean cloth, or a silicone mat. Grease the surface lightly with oil or ghee to prevent sticking.

Step 5: Spread the pulp

Once the mango pulp has thickened to a jam-like consistency, remove the pan from the heat. Quickly pour the pulp onto the prepared drying surface and spread it evenly using a spatula or the back of a spoon. Make sure the layer of pulp is not too thin or too thick.

Step 6: Dry the pulp

Place the drying surface with the spread pulp in a well-ventilated area. You can keep it under the sun or use a food dehydrator. Allow the pulp to dry for 2-3 days until it becomes firm and leathery to touch. Check the drying progress regularly and flip the papad if required.

Step 7: Cut and store

Once the aam papad is completely dry, cut it into desired shapes using a sharp knife or scissors. You can cut it into rectangular strips or any other shape you prefer. Store the aam papad in an airtight container or wrap them individually in plastic wrap. They can be stored at room temperature for several weeks.

And there you have it! Homemade aam papad ready to be enjoyed. These sweet and tangy mango treats make for a delightful snack or dessert. Remember to adjust the sugar quantity according to the sweetness of the mangoes you use. Enjoy!