31 August, 2018
Fruit roll up, Mango cardamom and Raspberry vanilla : Aam shotto….
Where did the month of August go? In fact where did the summer go? It was only the other day that I found the first crocuses poking their heads out of snow, spotted the Canada geese flying back in the sky, I was busy sorting the seeds out….
Well the truth is the leaves are definitely changing colour, The air is nippy and it is back to school again. This is the time we are always looking for snacks to be included in the school lunch box. Something that is tasty, can be packed easily and above all healthy.
Friends I find that these roll ups actually tick all the boxes. With abundance of summer fruit, this is a great way to hang on to the flavours long after we have said goodbye to the summer.
The recipe is actually not rigid at all, it can be tweaked to your liking. A variety of fruits or a combination of them can be used. Give them your favourite flavours.
Mango being abundant in the summer in India, the mango fruit roll up is very popular. Aka “Aam shotto”in Bengali, I have so many memories associated with it. Traditionally these are sun dried, unlike thrown in the oven like I have done here.
Is there any better way to hang on to the summer friends? I don’t think so….
Mango roll ups,
Mango pieces 4 cups
Agave nectar 1 cup
Lemon juice 1 tbsp
Cardamom powder 1 tsp
Raspberry roll ups
Rasperries 1 cup
Agave nectar 1/4 cup
Vanilla essence 1/2 tsp
Lemon juice 1/4 tbsp
Mango roll ups;
Take 4 cups mango pieces. Puree it in a blender, strain it through a sieve. Add lemon juice, agave nectar, cardamom powder. Check the taste, tweak it to your liking. Mix well. Spread it out on a Sil pat lined baking tray. Bake at 170 degrees F for 5 hours. Make sure it is not sticky any more. Let it cool to room temperature. It peels out quite easily from the Sil pat liner. Cut into long strips. Roll on wax paper and tie with a piece of string. I keep them in a zip lock bag in the fridge.
Raspberry roll ups;
I had 1 cup raspberry. The procedure is exactly the same as before.
It is important to spread the mixture out evenly on the baking sheet. Not so thin that you can see through, not too thick either.
Thicker the batter/puree, more time is needed in the oven.
I would make sure there are no sticky bits, if so let it dry out first.