Farali Raw Papaya Halwa
Raw papaya halwa cooks grated green papaya in ghee and milk until it turns soft and translucent.
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45 mintotal
Prep 15 min · Cook 30 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Drive the ghee to a steady melting point within a heavy-walled kadhai or premium non-stick vessel commanded over a medium flame.
Add the grated raw papaya. Pan-roast it in the fat for 8-10 minutes, stirring all the while. It should shrink noticeably, turn translucent and lose its raw smell completely.
8–10 min
With deliberate precision, pour the warmed full-fat dairy over the roasted shreds. Incorporate completely, seal the vessel with a tight-fitting lid, and enforce a low-heat braise for 10-12 minutes, intervening with strategic, intermittent stirring.
10–12 min
Once the papaya is completely soft and has drunk up the milk solids into a thick mash, stir in the sugar.
The halwa will loosen as the sugar melts. Leave it uncovered over medium heat and keep stirring for another 5 to 7 minutes.
5–7 min
Keep cooking until the halwa thickens right down, pulls cleanly away from the sides of the pan, and clear ghee starts to seep out at the edges.
Turn off the heat straight away. Fold the ground cardamom and the blanched slivered almonds right through the hot halwa.
Serve the halwa warm, with a few more slivered almonds scattered over the top.
How to tell it's done
A soft, rich, jammy consistency, glistening with ghee, where the strands of papaya melt in the mouth instantly.
Getting it right
Tip
For a richer texture without waiting hours for the milk to reduce, you can substitute half the milk with a few tablespoons of Khoya (mawa) added right after the sugar melts.
What to serve it with
A unique, delightful alternative to Gajar Halwa, perfect for fulfilling sweet cravings on fasting days like Navratri or Ekadashi.
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