Ingredients with Measurements:
- 2 cups of mango pulp
- 1 cup of sugar
- 1 tablespoon of lemon juice
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of salt
- 1/2 cup of water
- 4-5 sheets of phyllo dough
- 2 tablespoons of melted butter
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. In a saucepan, combine mango pulp, sugar, lemon juice, cardamom powder, salt, and water. Cook on medium heat, stirring occasionally, until the mixture thickens and turns into a paste-like consistency.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. Spread the mango paste onto the parchment paper in a thin, even layer. Let it cool and dry for 4-5 hours or overnight.
4. Once the mango paste is dry, cut it into thin strips.
5. Take one sheet of phyllo dough and brush it with melted butter. Place another sheet of phyllo dough on top and brush it with butter as well. Repeat this process until you have 4-5 layers of phyllo dough.
6. Place the mango strips on one end of the phyllo dough and roll it tightly.
7. Cut the roll into bite-sized pieces and place them on the prepared baking sheet.
8. Bake for 10-12 minutes or until the rolls are golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12-15 rolls
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 22g
Protein: 1g
Sodium: 60mg
Sugar: 15g
Substitutions for ingredients:
- Instead of mango pulp, you can use any other fruit pulp of your choice.
- You can use honey or maple syrup instead of sugar.
Variations:
- You can add chopped nuts or dried fruits to the mango paste for added texture.
- Instead of phyllo dough, you can use puff pastry or spring roll wrappers.
Tips and tricks:
- Make sure to spread the mango paste evenly to ensure it dries properly.
- Brush each layer of phyllo dough with melted butter to prevent it from drying out.
- You can freeze the rolls before baking them for later use.
Storage instructions:
Store the Aam Papad Rolls in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the rolls, place them in a preheated oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
Arrange the Aam Papad Rolls on a platter and garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves
Pairings:
Serve the Aam Papad Rolls with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or yogurt dip.
Troubleshooting advice:
If the mango paste is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to cook the mango paste until it thickens and reaches a paste-like consistency to ensure it is safe to eat.
Food history:
Aam Papad is a popular Indian sweet made from mango pulp. It is traditionally dried in the sun and cut into thin strips.
Flavor profiles:
Sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the Aam Papad Rolls as a dessert or snack.
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Region: Indian