Cook Time: 12min
Total Time: 17min
Yield: 3-4 Servings
Ingredients
2 Cups Fresh Mango Pulp
3 Tblspn Sugar
1/8 Tspn Green Cardamom Powder
1/2 Tspn Ghee
Directions
- Add mango pulp, sugar to a blender jar & blend into a smooth puree.
- Add mango puree to a wide sauce pan & place it over a medium flame.
- Stir it continuously with a spatula so that it doesn't get burned at the bottom.
- Cook for 10-12 minutes or until it thickens & add cardamom powder. Mix everything well & turn off the flame.
- Grease a steel plate with ghee & immediately transfer mango mixture to the greased plate.
- Spread it evenly with a rubber spatula(grease little ghee to spatula) to 1/4 or 1/2 inch thickness.
- Dry it in the sun for 1-2 days (cover the plate with a mesh food cover).
- Once the mango mixture is dried cut them into strips or bars or roll it & serve.
Note:
- Store them in an airtight container & stays fresh for 1-2 months when sun dried properly.
- In cold places you can also bake at 200F for 3 to 4 hours depending on the thickness of the mango bar.
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