JAMUN LASSI

JAMUN  [NAVAL PAZHAM IN TAMIL]

JAMUN LASSI[ JAMUN PULP ,WATER AND SUGAR TO TASTE]

JAMUN PULP

--JAMUN PULP CAN BE MADE FROM RIPE JAMUN AND PRESERVED FOR FEW DAYS IN REFRIGERATOR.
WHEN REQUIRED ,LASSI CAN BE MADE FROM THE PRESERVED PULP.,BY ADDING SUGAR ,WATER AND CURD 

ALPHONSO MANGO

ALPHONSO MANGO PULP IN SUGAR SYRUP

SUN DRIED MANGO PAPAD

MANGO PAPAD
INGREDIENTS 

                             1]  MANGO PULP    .................300  GMS
                             2]  SUGAR................................. 100 GMS
                             3] CARDAMOM  POWDER..... 12   NOS

METHOD
                           HEAT MANGO PULP IN A VESSEL IN SLOW HEAT ..ADD SUGAR..CONTINUE HEATING TILL THE SUGAR CONSISTENCY REACHES  TWO THREAD CONSISTENCY.   POUR IT IN A PLATE AND SUN DRY TILL IT BECOMES LIKE A LEATHER SHEET.CUT IN TO PIECE AND STORE