For Aam Shotto or Aam Papad - make purée of mangoes. Add to the wok and bring it to heat. Keep stirring and there should be no lump

Add sugar and green cardamom powder and stir continously until thick

In a plate grease with ghee and pour the liquid mix spreading all sides but don’t touch or don’t use spoon. Dry out in the sun for 2 days covered with a muslin cloth to prevent insects going in.

After two days, with a sharp knife try to unfold the sides, once easy to unfold then cut into 3” apart sliced lengthwise and keep it ready

For Chena - take 1 ltr milk to a heavy bottomed wok and bring it to heat. Continue stirring on high flame. Once boiled set aside and add a mix of white vinegar in water and gradually pour into the milk while stirring to ensure the milk curdles.

Put a muslin cloth on a strainer and strain the chena slowly when the whey will be separated. Add 1 cup cold water to get rid off the vinegar smell.

Don’t press and tie the muslin cloth to a pole to drain the excess liquid for 30 mins.

Pour the Chena into a plate and knead with the back of ones hand for 5-6 mins to get a shine

Add chopped almonds and pistachios and green cardamom. Add powdered sugar and keep kneading for further 3-5 mins.

Make balls and make cylindrical in shape. Put the cylindrical shaped Chena into the Aam Shotto or Aam Papad edge and roll carefully until the end

Complete the batch and plate