Aam papad, also known as aam sotto, is a Classic Indian summer sweet that is made using fresh mango pulp and sugar. The mango pulp is cooked until thick, then spread into thin layers and sun dried until perfectly set. It results in a soft, chewy fruit treat that tastes absolutely delicious.
Aam Papad Recipe
Aam papad is one of the delicacy from Amritsar. I love black salty aam papad more than the sweet ones. During our recent trip to Amritsar we bought bunch of aam papad varieties.
Loved every variety of it. Some papad are dried till chewy and tossed in a tangy masala which I enjoyed throughout our road trip.
About Aam Papad
Aam papad, also known as mango fruit roll up, aam sotto or mango candy, is a traditional Indian delicacy that is popular in regions like Uttar Pradesh and Bihar.
This sweet is made using fresh mango pulp and is traditionally sun-dried to preserve the natural sweetness and flavour of mango. The dried sheets and cut into pieces and stored to enjoy throughout the year. Taste so delicious and full of mango goodness.
However if sun drying isn't possible, it can also be easily dried indoors under a fan and just make sure to keep it covered and dust-free.
Aam papad is nothing but mango leather. It is a popular way to preserve Sweet ripe mangoes. Mangoes are pureed and cooked in a kadai till thicken.
Similar Recipes
The recipe instantly takes you back to the childhood memories of buying fruit based candies from local shops during summer holidays.
Make this chewy candy when fresh mangoes are in season and it tastes so simple, delicious and has pure mango goodness in every bite.
Aam ka papad can be made easily at home and is one of the best ways to preserve mangoes when in season. The process is so simple, just cook the mango pulp, spread it thin and dry it to set. And it is a wonderful method to enjoy natural mango flavour without any preservatives.
One of the best things about aam papad is its versatility. You can use any variety of mangoes available in season or even spice it with cardamom powder or chaat masala for a twist.
Ingredients
- Mango : Mango is the star ingredient of this recipe. Use any mango variety like kesar, alphonso, banganapalli of your choice.
- Sugar : You can adjust the sugar quantity based on how sweet your mangoes are. Or swap with healthy sweeteners like jaggery or brown sugar.
- Optional - flavourings like black salt, roasted jeera powder, chaat masala, amchoor powder can be used too. Some people add a touch of cardamom powder in their aam papad as well.
Step by Step pictures
Make mango puree
1)Take ripe mangoes, peel off skin and chop them into pieces.
2)Take mango puree in a blender and make it into a smooth puree.
Cooking Mango
3)Take the mango puree in a kadai, use heavy bottom kadai. Bring it to a full boil. Now you have to cook this until the excess water starts to evaporate.
4)Now add in sugar . You can add more or less depending on the sweetness of the mangoes.
5)Mix this well and keep cooking until the mango pulp gets thick and glossy.
6)The thicker it gets the faster it will dry under the sun.
7)Grease a large steel plate with little oil. If you want thin aam papad you can use multiple plates.
8)Spread the mango pulp in the tray. Spread it in an even layer.
9)Cover it with a mesh cover and place under sun to dry for 1 to 2 days.
10)The colour of the mango papad will darken and the papad will lift in one piece. And when you check it should feel non sticky and dry.
11)Gently unmould from the tray. Cut into pieces.
12)Enjoy or store in an air tight container.
Expert Tips
- Blend the mango pulp into a smooth puree and strain it to make a silky textured candy.
- Grease a tray or plate with ghee to prevent sticking.
- Pour and spread the mango mixture like a thin, papad-like layer on the greased tray.
- Cover it tightly and sun dry for at least 2 days or until it is completely set and dry.
- You can add any flavouring agents like saffron, cardamom powder or chaat masala to add a warm, aromatic twist to the papad.
- You can make the recipe using raw mango for a tangy version and adjust the sugar according to the sourness of mangoes.
Storage & Serving
Once the aam papad is completely sun dried, peel and slice it off gently. Store them in an airtight container and it stays good for a month or so. It is also perfect for gifting, wrapping them in parchment paper and sharing these homemade treats for your loved ones.
FAQ
Absolutely ! A little cardamom powder can be used to give a warm, fragrant aroma to the candy. You can also experiment with other spices like chaat masala, roasted cumin powder if preferred.
Drying usually takes around 2 to 3 days. Make sure it is fully set and non sticky before slicing and storing.
Yes, you can use canned or ready made mango pulp if fresh mangoes are not in season. Adjust the sugar accordingly because they are packed with more sweetness.
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Aam Papad Recipe | Mango Papad Recipe | Aam Ka Papad Recipe
Ingredients
- 3 cups Mango Puree
- 1 cup Sugar
- 1 teaspoon Oil
Instructions
- Choose ripe mangoes. Wash them well, dry with kitchen towel. Peel off skin and chop the flesh into chunks. Take the mango flesh in a blender and grind to a smooth puree without adding any water.
- Take mango pulp in a kadai. Heat them and bring it to a full boil, let the excess water evaporate from the mango pulp.
- Add sugar and cook till thickens. It will take around 20 to 30 minutes for the mango puree to thicken. Once the mango pulp has thickened we can spread on tray to dry.
- Depending on the thickness you need, you can divide it between multiple trays. Grease a tray with oil. Pour the mango puree on the tray and spread evenly. Cover with mesh cover. Dry in sun for 2 days. You can dry it under fan for 3 to 4 days too.
- To check whether the mango has dried, the colour should darken. Touch the top, it should feel dry and nonstick. Once the mango has dried, you can un-mould and cut it into pieces.
- Store in an air tight container and enjoy.
Notes
- Ripe sweet mangoes makes the best aam papad.
- If your mangoes are little sour, add extra sugar to make it sweet.
- Flavourings like black salt, roasted jeera powder, chaat masala, amchoor powder can be used too. Some people add a touch of cardamom powder in their aam papad as well.
- Sugar acts as the preservative in the making of aam papad
- You can add a dash of lemon juice or lemon zest in your aam papad.
Revathi
Super dear yummy🤤enoda favourite mango bar😍😍❤️
B.Sangeetha
I like to see this channal