Learn how to make Aam Papad or Mango Fruit Leather in few simple steps.
The SUNDRIED concept of this month, has really fascinated me and I have been pretty pleased with myself.
(P.S. : The write-up that follows is written with the hope that the pandemic ends soon, and life comes back to normal. This is the second summer vacation spent indoors due to lockdown. Sincerely hoping, our children finally get to play carefree out in the open )
Summer vacations always bring back the best of childhood days !
Back in the days, I remember as kids we played so many games.
Besides hide and seek, kho-kho and skipping the rope etc, we had loads of other fun activities – mostly outdoors. They kept us engaged the entire vacation.
The very thought of playing with friends for hours together, was enough to wake us up happily in the mornings. Many of those activities were created by our little genius minds or passed down to us by our older friends and siblings.
Maybe if the kids these days, tried some of these activities, they would be able to look at life beyond digital media.
Playing mindlessly without-a-care-in-the world, is what kids really need to do.
During summers, the tamarind, raw mangoes, jamuns and so on… were our all time favourites.
Among all these things, what I simply couldn’t resist was the aam papad and jackfruit papad. No back then, I never wondered how they used to make them, I was only interested in EATING
But yes, now that I have taken up food blogging, I really wanted to know how they are prepared. Never before in my mind did I think I would be making these in my own kitchen.
I somehow don’t like calling them fruit leather. They are so delicious, calling it leather is not fair, so I will stick to our very desi lingo and call them – AAM PAPAD
AAM PAPAD (Mango Fruit Leather)
INGREDIENTS :
3 cups mango pulp
3 tbsp Sugar or jaggery
1/2 tsp Cardamom powder
METHOD :
- Blending sugar or jaggery into mango pulp and cooking it until it thickens is how aam papad is made.
- The cooked pulp needs to be spread out thinly on a clean sheet and sundried for 3 to 4 days, and your homemade AAM PAPAD is ready.
- For flavours, you can add cardamom, or pepper or chilli alongwith some chaat masala OR just keep it simple.
Yes, it is that simple !
Step-wise method is given below
Step 1 : Wash and peel the mangoes. Remove the pulp and discard the seed.
Step 2 : Add jaggery or sugar to the pulp and blend in a mixie jar.
Step 3 : Now cook this mixture of mango pulp and jaggery/sugar in a thick-bottomed vessel. Keep stirring continously till it thickens and leaves the sides of the vessel.
Step 5 : Grease a flat steel tray or plate with a little vegetable oil and spread the pulp very thinly on to this plate.
Step 6 : Leave this thinly spread cooked pulp mixture in the sun for 3 to 5 days depending on how strong the direct sun-light is on those days.
Step 7 : On the 5th day check if the pulp is leaving the plate by rolling the sides of the aam papad with your fingers. If it does roll easily that means the aam papad is ready.
