Name: Aam papad gilauri recipe by Dipti Mehrotra at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: mango pulp- 2 mangoes; suger- 50 gm; powdered sugar- 3-4 tsp; cardamom Powder -1 tsp; salt a pinch; khoya -1/2 cup; grated coconut-1/2 cup; saffron stand a few; gulkand- 1 tsp; some chopped pistachio; ghee -1 tsp

Ingredients Serving: 2

mango pulp- 2 mangoes
suger- 50 gm
powdered sugar- 3-4 tsp
cardamom Powder -1 tsp
salt a pinch
khoya -1/2 cup
grated coconut-1/2 cup
saffron stand a few
gulkand- 1 tsp
some chopped pistachio
ghee -1 tsp

Instructions

wash,peel and cut the mangoes in pieces. make a fine paste of mango in mixer with suger and cardamon powder.
put the paste of mango in a non-stick pan and place it on gas. stir continuously. when it becomes thick or mango pulp color slightly change to orange shade off the flame. it takes 10 minutes.
grease the plate with ghee and pour the cooked pulp on the plate and spread it out thinly. spread it on two or three plates likewise.
keep the plate in the sun,s heat to dry or you can keep the plate in the room. The papad can also dry in the wind. it takes 1-2 days.
cut the dried mango papad into 4'+4' slice with the helf of a sharp knife.gently peel papad off the plate. you just stack one layer over the other to form a block.keep aside
in a bowl take khoya, powdered sugar, saffron stand,gulkand and chopped pistachio. mix gently and keep aside.
take a tsp of khoya mix and put it on Aam papad piece.
fold it along the sides to form a triangle shape and stud it with a clove.
make all gilauri of aam papad like this. store in room temperature and serve.

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