First, put the mango in water for 10-15 minutes. (Chemicals of mango)
After this, peel the mango and take out its pulp.
Grind the mango paste and make paste by pouring it into the grinder jar. (The method of making lace of lush mango)
Now place a non stick pan in a low flame. When it becomes hot, add mango pulp and cook it for 10 minutes.
- Then add sugar powder and cardamom powder to it. Cook until it starts thickening until the mixture is thickened.
- Now grease on a deep fried plate and grease it. (Buy seasonal fruits only on the arrival of the right weather)
Add the prepared mixture of mango to it and make it flat.
Cover the plate with a lattice and keep it in the sun for 2 days. (If it is not forged, keep the plate in such a place where the sun comes, but the dust does not come.) (Raw mango ketchup paratha ...) - After 2 days, take mango papadra carefully from the plate. (Identify such ripe and good mangoes)
Cut it into the desired shape and keep it in the airtight container and when you feel like eating it.