Papaya Halwa Recipe is a very simple Indian Sweet made with ripe Papaya and also it requires very less ingredients. I know many of us don’t like papaya 🙂 , then this is an apt way for people like us to consume this fruit. Although there are lot of Papaya trees in my parents home in Trichy, till today I have not tasted a single piece of Papaya fruit. From my childhood, my parents force me to eat this fruit, but my reaction will be weird at the first sight of this fruit. Recently my sister sent me a big Papaya from her organic farm here in Bangalore, but I told a big no no to this fruit. But she gave me the idea to try this Halwa recipe. After finishing the preparation, I was confused whether to taste or not, but finally made my mind and tasted a spoon of this halwa. I was really surprised with the taste and the texture was melt in mouth. I could not find the smell or traces of papaya and it was absolutely delicious like other halwa recipe.
Papaya Halwa Recipe is a very simple Indian Sweet made with ripe Papaya. It requires very less ingredients and it is delicious like other halwa recipes.
- 1 Cup Ripe Papaya
- 1/4 Cup Sugar
- 1/2 Cup Milk
- 10 Cashew, raisins
- 2 Pinch Cardamom Powder
- 1 tbsp Ghee Link for Homemade ghee.
Peel the outer skin of Papaya, wash and chop into cubes. In a non stick pan fry cashew, raisins with a tsp of ghee.
Heat 1 tblsp of ghee in a heavy bottomed pan, add the Papaya and saute in low flame for about 10 mins. The fruit will start to release juice and cook it till all the moisture evaporates. Now the papaya changes in colour and looks soft and cooked. Mash the papaya well with a masher directly when the halwa is cooking.
Then add sugar. The sugar starts to melt and the halwa loosen. Now pour milk and continue stirring for about 10 mins. Add ghee and keep stirring till the halwa leaves the sides of the pan and thickens.
Finally add cardamom powder, fried cashew, raisins and mix well.
Yummy Papaya Halwa Recipe is ready. Serve it warm.
1. Papaya can also be grated or pureed. I used ripe papaya so just chopped, mashed and proceeded with the process.
2. Milk can be replaced with 1 tblsp of almond powder, unsweetened khoya or milk powder.
3. Shelf life of the halwa is 1 week under refrigeration, stays good for 2 days if kept outside.
4. Adjust sugar accordingly to the sweetness of the papaya.
5. 1/2 tblsp of rice flour, corn flour or maida can be added for quick thickening of halwa.
6. Also don’t overcook the halwa, it becomes chewy. Switch off the flame when its in slightly flowing consistency itself.