Aam Shottwo Recipe

Well..i made another batch of Aam Shottwo…so am confident enough to write the recipe here..for anybody who is interested (they come out yum!)
Making Aam Shotwo is actually very easy…but i have never seen anybody actually making Aam Shottwo or Aam Papad at home…well in my limited social circle atleast …maybe because one has to practically act as a scarecrow till the time it is actually done!! But it sure is a good way of utilising the excruciating heat outside and the abundance of mangoes this season!
I used a freshly laundered, clean mosquito net to kinda cover the mango pulp…though my scarecrow act continued inspite of the net.

The recipe is as follows:

Making this is ultra simple! I made one batch with raw mangoes..and another with really ripe ones. In both cases, the basic recipe is the same. First, wash and cut the mangoes (obviously without the skin) and blend them well in a blender. Then sieve the pulp..because we do not want any fibre remaining in the pulp. Then in low to medium heat, boil the pulp stirring continously or as much as you can for around 20 mins…the idea is to reduce the water in the mango pulp…just before taking it off the heat..sprinkle some powdered cardamom seeds..it gives a nice flavour..then in a plate..i used a flat steel plate- put in the pulp and spread it evenly across the entire circumference. And then dry it out under the sun for a full 2 days ( depends upon how hot n sunny the day is) ! And Viola..ur homemade Aam Shotwo is done! And oh…if its ur first time, apply some vegetable oil or ghee on the plate before putting in the mango pulp…just like greasing a cake tin.
Also, i did not use any sugar coz my mom is diabetic..but non diabetics can very well mix sugar and maybe a pinch of salt when the mango pulp is boiling..depending upon taste.