Did you know? Papayas are also known as papaws or pawpaws. They are a tender, fleshy fruit used in a variety of culinary ways. Their sweet flavour, vivid colour, and a wide range of health benefits make them a prominent fruit. Possible health benefits of papaya include lowered risk of heart disease, diabetes, obesity, proper metabolism, increasing blood glucose regulation in people with diabetes, reducing blood pressure, and increasing wound healing. Papaya is also excellent for hair. It contains vitamin A, a nutrient needed for sebum growth that keeps your hair moisturized. Vitamin A is indeed essential for the development of all body tissues, including skin and hair. Adequate intake of vitamin C that papaya can provide is necessary for the construction and maintenance of collagen that gives structure to the skin. Who knew papaya would be the perfect add on to the halwa family? Let’s change the way we eat them. Try out this fantastic halwa for a change in your boring way of eating papaya. Papaya Halwa has a very mild, slightly tangy, sweet flavor. It’s best served as a treat after dinner. The consistency of this papaya halwa is just like every other halwa made from fruit.
1 medium semi-ripe papaya. (approximately 4.5 cups of chopped papaya)
2 to 3 tablespoon oil or ghee.
4 to 5 tablespoon sugar (can vary according to the desired sweetness)
2 to 3 green cardamom powdered / ½ teaspoon green cardamom powder.
2 tablespoon milk powder or mawa
12 to 15 halved cashews as required,
*CHOPPING THE PAPAYA:
Rinse the papaya thoroughly and slice them into strips.
Remove the pith and seeds from the top of the fruit.
Peel the skin off.
Chop the papayas, finely into small pieces.
Heat the ghee or oil in a kadhai or pan. Add the chopped papaya to it.
Keep mashing the papaya when it starts to warm up. Stir and cook the halwa on a low flame for around 14-15 minutes.
The papaya will start losing its colour, opacity and will release the juices. This is when you add the sugar and then give it a good stir.
Continue cooking it on low flame for further 18-20 minutes.
Mash the papaya with a masher or the back of a spoon directly while it is cooking in the kadhai.
After you cook it for 18-20 minutes, the texture and consistency will significantly change. It will begin to thicken slowly on a low flame.
Add ground almond(optional), cardamom powder and stir well.
Cook for more 5 minutes more till all of the halwa comes together as on the whole.
Add cashews and give good final steam.
You will see the oil starting to separate from the halwa. That’s when you’ll know the halwa is ready.
One medium papa will yield you approx. 2 servings of the halwa.
You can also make it with ripe papaya. Just decrease or cut off sugar if you are using completely ripe papaya.
You can supplement the sugar with jaggery.
You can also grate the papaya instead of chopping them up into pieces. This will allow the papaya to melt quickly.