Layered Aampappad also called Amravart in ancient texts, has a long history in Ayurvedic cuisine. Its preparation is described in the Bhavprakash Nighantu, an important Ayurvedic text. It is Prepared by sun-drying layers of mango pulp; hence it showcases the clever way of preserving the mango harvest.
Ingredients:
- Ripe mangoes (preferably of a sweet variety): 1 kg
- Jaggery or Sugar (adjust according to the sweetness of the mangoes): 250 grams.
- Cardamom powder: 1/2 teaspoon
- Black salt (optional): 1/4 teaspoon
- Ghee: For Greasing
Method of Preparation
- Wash and peel the ripe mangoes.
- Cut the mango flesh into pieces and blend them to make a smooth pulp.
- Pour the mango pulp into a heavy-bottomed pan.
- Add jaggery or sugar to the pulp.
- Stir well to combine.
- Cook the mixture on medium heat, stirring continuously to prevent sticking and burning.
- Continue to cook until the mixture thickens and starts leaving the sides of the pan. This should take about 30-40 minutes. Add cardamom powder and black salt (if using) to the mixture. Mix it well.
- Grease a flat plate or a tray with a thin layer of ghee.
- Pour a thin layer of the mango mixture onto the tray and spread it evenly. Place the tray in sunlight to dry.
- Cover it with cotton cloth for dust protection.
- Depending on the sunlight, it might take 1-2 days for the layer to dry completely.
- Once the first layer is dry, pour another thin layer of the mango mixture on top and spread it evenly.
- Repeat the drying and layering process until all the mango mixture is used up.
- Typically, 3-4 layers are ideal for a traditional Amravart.
- Once the final layer is applied, allow the whole sheet to dry completely in sunlight. This might take an additional 1-2 days.
- After the final drying, gently lift the Aampapad from the tray. Cut it into desired shapes and sizes. Store in an airtight container in a cool, dry place.
Notes: Ensure that the drying process is done in clean and hygienic conditions to prevent any contamination.
Benefits of Amravart –
- According to Ayurveda – it balances vata and pitta doshas.
- It is a very good appetite stimulant and promotes bowel movements.
- Due to being exposed to sunlight, it is easy to digest.
- It reduces thirst and vomiting sensation.
According to Modern Science –
- Rich in Vitamin C, Vitamin A, potassium, and magnesium.
- Contains antioxidants like beta-carotene and flavonoids which are beneficial for overall health.
- Contains Dietary Fiber which aids digestion and maintains bowel regularity.
- Natural sugars and soothing properties can alleviate nausea.
- Sun Drying process – Retains nutritional value without artificial preservatives.
- To estimate the calorie value of aampapad made from 1 kg of mangoes and 250 grams of sugar is approximately 1567.5 calories.
Tips: Eating seasonal fruits is better for overall health than consuming frozen mangoes or frozen aamras. Aampapad, being preserved with sunlight, can be consumed.
