For many families in India, making Aam Papad is a cherished tradition, especially during mango season. The cracking issue affects home cooks and small-scale producers who rely on this product for personal consumption or local sales. Properly preserving food is crucial, especially when dealing with extreme heat. Adjusting the jaggery ratio and drying techniques can help prevent spoilage, ensuring that the Aam Papad remains intact and delicious for a longer period. This adaptation is essential for maintaining food security and preserving cultural practices in the face of changing climatic conditions. Ensuring a stable recipe can prevent food waste and economic losses for those who sell homemade products.