STEP 1.1- wash, peel and chopped mangoes in small pieces. Grind it in grinder and make puree.
STEP 2.2- Heat A pan and add mango puree. Cook on medium flame. Stir continuously. Add suger, green food color and cardamom powder, black salt and mix.
STEP 3.4- when the mixture thickens and leaves the corner of the pan remove from heat. Greased a plate with ghee and pour the pulp on plate and spread it evenly. Keep it under the sun light or under the fan for 1 day.
STEP 4.5- when aam papad completely dry cut it in triangle shape with the help of sharp knife.Makes 4-5 triangle pieces. Keep some gulkand, colourful saunf and some cherry in the middle of triangle pieces.
STEP 5.6- cover and make triangle shape gilauri. Make all aam pan gilauri like this. Apply some silver berq. You can keep it in fridge.
Nutrition value
14
calories per serving
< 1 g Fat< 1 g Protein2 g Carbs1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
2 g Carbs
1 g Fiber
MacroNutrients
Carbs
2 g
Protein
1 g
Fiber
1 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
43 mg
Iron
1 mg
Vitamin A
4 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
0 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
15 mg
Manganese
0 mg
Phosphorus
17 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
