Aamshotto

Cook and Thicken the Pulp (35-40 minutes)

• Pour the mango puree into a heavy-bottomed pan or kadai.
• Add the sugar and salt. Mix well and begin cooking on a medium-low heat.
• Stir continuously to prevent the pulp from sticking to the bottom and scorching. This step is crucial for a good flavor.
• Cook for about 30-35 minutes. The pulp will thicken significantly, darken in color, and reduce in volume. It's ready when it forms a thick, glossy mass that coats the back of a spoon and a line drawn through it holds its shape for a moment.
• Stir in the lemon juice and cook for another 2 minutes. Turn off the heat.

Prepare Trays for Drying (5 minutes)

• Take a few large steel plates (thalis) or baking trays.
• Grease the surface evenly and thinly with ghee. This prevents the aamshotto from sticking.

Spread and Dry the Pulp (1-3 days sun-drying or 6-8 hours oven-drying)

• While the pulp is still warm, pour a portion onto a greased plate. Using a spatula, spread it into a thin, even layer, about 1/4 inch thick.
• For Sun-Drying: Cover the plates with a thin muslin cloth or a fine net to protect from dust and insects. Place them in direct, strong sunlight for 1-3 days. The drying time will vary based on the sun's intensity and humidity.
• For Oven-Drying: Preheat your oven to the lowest possible temperature (around 60-70°C / 150°F). Place the trays in the oven and prop the door slightly ajar to allow moisture to escape. Bake for 6-8 hours.
• The Aamshotto is ready when the surface is dry to the touch, non-sticky, and feels like leather.

Cut and Store (5 minutes)

• Once completely dried, carefully run a knife around the edges and gently peel the mango leather off the plate.
• Place it on a cutting board and use a sharp knife or pizza cutter to cut it into squares, diamonds, or roll it into a log and slice into pinwheels.
• Store the Aamshotto pieces in a clean, dry, airtight container at room temperature. It will last for several months.