Its is a very tasty and time taking dish. It is dried mango pulp layered after layer and dried in scorching sun made of ripe pulpy mangoes.
INGREDIENTS:
Ripe mangoes.
Oil for greasing.
Sugar proportionately if mangoes are not so sweet.
PROCEDURE:
De-skin the mangoes and remove the pulp, grind the pulp to a fine paste, check sweetness if found less then add sugar accordingly. Grease few steel plates and pour the pulp in a thin layer in each plate and dry it in sun for a day. Then slowly remove the semi dried pulp from each plate and transfer into another open another layer, i.e., if there were 10 greased plates on first day each consisting one layer of pulp, then for next day make it to 5 plates containing two layers each, then dry it in sun for another 2-4 more days now then transfer the contents into one plate and again dry them well for few more days. Our ambawat is ready to be enjoyed, cut it into blocks and enjoy its greatness.
INGREDIENTS:
Ripe mangoes.
Oil for greasing.
Sugar proportionately if mangoes are not so sweet.
PROCEDURE:
De-skin the mangoes and remove the pulp, grind the pulp to a fine paste, check sweetness if found less then add sugar accordingly. Grease few steel plates and pour the pulp in a thin layer in each plate and dry it in sun for a day. Then slowly remove the semi dried pulp from each plate and transfer into another open another layer, i.e., if there were 10 greased plates on first day each consisting one layer of pulp, then for next day make it to 5 plates containing two layers each, then dry it in sun for another 2-4 more days now then transfer the contents into one plate and again dry them well for few more days. Our ambawat is ready to be enjoyed, cut it into blocks and enjoy its greatness.
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