Mango pulp dried in layers. Mamla is also known as Aam Ka Papad.
Time Required: 1 or 2 days
1 kg/35 Ounce Mango Pulp
Sieve the Mango Pulp. Pour the pulp into a thin layer on a steel plate with edges. Let it dry for half a day. Again pour the pulp over it and let it dry. Repeat it until the thickness is at least an inch.
With a knife cut it into pieces and store.
To enhance the taste crushed Somph (Aniseed) and ground Almonds and Coconut can be added to the pulp.
Can u tell us how to preserve the aam papad after drying it .
Akshay, Wrap it in Butter paper or thick plastic sheet and store in a container.
i want to buy in a bulk quantity plz contact us
Vivek, I do not manufacture Mamla in bulk quality. I have just posted the recipe to make Mamla.
thankx for posting & publishg,,,,,will u say me wat is the exact name of this mango sweet… plzzz….
dear i want to know that how we can make it preserve and indian aam papad recipe is same we want to know how we can make masala papad
Yes Rahila, Indian Aam Papad is known as Mamla. There is no need to add preservatives as dehydrating the pulp will preserve it for a long time. I am yet to post Masala Papad.
Hmm, not so hard as I thought and look very nice 🙂
I’m not really sure about the almonds and the coconut being added to the pulp while making the aam papad. But, adding a few pods of cardamom and a little sugar (if the mangoes aren’t sweet enough) will definitely enhance the taste and give it flavour. You can even try adding kala namak, kali mirchi and ginger powder (very little quantity) to the aam papad recipe to give it a spicy taste. Check out the Prestige SmartChef website for more mango recipes.
Thanks for the tips. Sure will check the website for more mango recipes.