By Rajlakshmi
May 8, 2026
The natural tanginess of the mangoes used in aam papad gives it a distinct flavour that sets it apart from other sweet treats.
4 ripe mangoes, washed and pulp removed. 1 cup sugar 1 tablespoon lemon juice 1 teaspoon cardamom powder Ghee (clarified butter) for greasing
Blend the mango pulp in a mixer or food processor until smooth. In a non-stick pan, combine the mango pulp and sugar.
Cook the mixture on low heat, stirring continuously until the sugar dissolves completely.
Add the lemon juice and cardamom powder to the mixture, and continue stirring. Cook on medium heat, stirring occasionally, until it thickens.
Grease a large tray or baking sheet with ghee. Pour the thickened mango mixture onto the greased tray and spread it evenly with a spatula.
Place the tray in a well-ventilated area or under the sun to dry. Once completely dry, cut the Aam Papad into desired shapes, such as squares or rectangles.
Store in an airtight container to maintain its freshness and chewy texture.