Start by taking 2 cups of ripe mango, preferably sweet and juicy ones. Chop them into small pieces. The quality of the mango is key; the riper they are, the sweeter your aam papad will be!

Next, toss the chopped mango into your blender. Add 1½ tablespoons of sugar. Blend the mixture into a smooth paste, ensuring you do not add any water. You want to keep the mango's purity, and this concentrated flavor will shine through in your final product.

Transfer the mango puree into a kadai (a type of Indian cooking pot) and place it on medium heat. Keep stirring continuously. This part is important – you want the mixture to cook evenly and thicken. Watch as it reduces, maintaining the heat to avoid burning. Cook for about 15-20 minutes, or until the puree thickens properly.

When you notice the thickness has reached your desired consistency (think spreadable but not too runny), it’s time to add the flavor. Sprinkle in ¼ teaspoon of cardamom powder, and if you’re feeling fancy, a few saffron strands. Mix them in well to distribute the flavors evenly throughout the mango mixture.

Take a steel plate (or any flat surface that can go in the sun) and brush it with ½ teaspoon of ghee. This prevents the aam papad from sticking later.

Transfer the mango mixture onto the ghee-brushed plate. Spread it out evenly to your preferred thickness; about ¼ inch is typically good. You can use a spatula or the back of a spoon to achieve a uniform texture.

Place the plate in direct sunlight for 2 days to a week, depending on the climate. The sunlight will help to dry the aam papad until it becomes translucent and firm. Don’t forget to cover it with a thin cheesecloth to keep dust and pests away!

After your aam papad has dried, use a knife to gently scrape along the sides, loosening it from the plate. This step is delicate; you want to keep the aam papad intact without tearing it.

Finally, peel the aam papad gently from the plate. Cut it into your desired shapes – squares, rectangles, or even fun shapes if you’re feeling extra creative. Store the aam papad in an airtight container for later enjoyment.