Am blessed to have a backyard garden in my house where we have some fruit trees around. Papaya is one of the fruits which we have been getting on a regular basis for the last couple of months.
There’s a small story to the little papaya tree that we have in our backyard. My mother in law is for some reason in love with the fruit. Whenever she sees the fruit, she gets this uncontrollable urge to buy one. So, on one such expedition of hers, she found a really sweet papaya. These days, the papaya fruit hardly contain any seed. To her surprise, this one had a few seeds! She promptly handed these over to the Mali (Gardener) and got them sowed in the backyard. And a few months of wait, here we go, we have the sweetest papayas growing in our garden!! Though the original seed was not an organic one, these fruits have been grown without any added pesticide or insecticide or chemical fertilizer, so that’s an added bonus for us!
Am basically a person who loves to eat fruits in their natural form. Then you may ask, why this halwa? Well, here goes another story. There’s a very sweet person I have come to know in the recent months through a Facebook group. She can be aptly called the “Queen of Innovation in cooking”! She has the most amazing talent to make the most boring everyday foods look so tempting and irrestible. She is an excellent food stylist in food photography. She has inspired me to do a lot of posts in the group. So just wanted to dedicate this post to her by making one of her recipes. So, this Papaya Halwa is her recipe which she had shared in the group. Hema Kochi bei, this is to you! Thanks for the recipe, the halwa was great! 🙂
Yes, so this is going to be my first recipe in my blog and it is a sweet one at that. This is a very simple recipe in terms of ingredient and time requirement. This is also low in added sugar and fat content. So, off to the recipe now!
- 1 Cup of Papaya, cut into small chunks
- 2 tsps of sugar or more if you prefer
- 1 Tbsp of Ghee
- 1/2 Cup of warm milk
- Cashews to garnish
- A pinch of Cardamom (I substituted with Nutmeg due to personal preference)
Time required: About 15 minutes
- Fry the cashews in the ghee until golden and keep aside
- In the same pan, add the papaya chunks with sugar
- Let the fruit cook for a about 3-4 minutes and then mash it up properly
- Cook until the raw smell leaves, then add the warm milk
- It may curdle a bit, never mind, keep stirring and cooking until all the liquid is reduced and the halwa comes together as a mass. This may take about 7-8 minutes.
- Add in the cardamom/nutmeg, stir well and take it off the flame.
- Garnish with roasted cashews and serve
Notes: I halved the recipe and got a small bowlful, probably about 4 Tbsps. The pic shows just about how much I made. I also used Organic unbleached cane sugar instead of the regular white sugar. This sugar is a tad bit less sweeter than table sugar.