RAW PAPAYA HALWA (PAPITA, PAPAYA, KAPALANGA, KOPPAKAI, )

Halwa is a sweet dish prepared with wheat flour, fruits or seeds.  It is a dense, sweet confections served across South Asia, Central Asia, West ASia etc.  It is also known as Aluva in Malayalam, Alva in Tamil and its make is called Halwai.   It is flour based and  nut based also.

Halva can be kept at room temperature depending upon the ingredients you use.  All the halvas cannot be kept at room temperature.  This has to be refrigerated for 2-3 days shelf life.

Here I have tried the halva with  Raw papaya.  The raw papita  has got a very peculiar taste and my children do not like them either raw or ripe. But I love to make various cuisines out of this vegetable.  

I have prepared halwa with raw as well as ripe and the raw version is presented here today. Raw means    slightly colour changed ones i.e about to ripe one but firm enough to grate the same also can be used.  But can be made with purely raw ones too.

 Papaya is a fruit that is rich in fiber and lowers cholesterol levels. It contains enzymes that help prevent oxidization of cholesterol, which in return helps to prevent heart-attacks. The antioxidants in papaya help in controlling premature ageing. This quality of the papaya helps you to get a younger look.   The seeds of papaya too possess medicinal properties. They are very good in treating intestinal worms in the body.

health-benefits-of-papaya.html

RAW PAPAYA HALWA

Let us look at the recipe now:

Preparation time: 15 minutes

cookingtime: 30-40 minutes

Yield: 1 cup

Ingredients:

1 cup raw papaya grated

3/4 cup sugar

1 cup milk

few strands of saffron

a generous pinch of elaichi powder

1/4 cup chopped dry fruits.

3 tbs ghee

a pinch of orange food colour.

a pinch of nutmeg powder (optional)

Method:

1.  In a heavy bottom kadai, heat ghee and add the grated papaya, saute for 5 minutes.

2.  Add the sugar, milk and mix well.

3.  When it starts boiling, the milk might curdle do not worry.
4.  Mix the orange colour with little water,  add  and keep on stirring. 
5.  Put the saffron in little warm milk or water and add the same too. 

6.  Cook the same till it starts leaving the sides of the kadai.

7.  Add the elaichi powder, half of the dry fruits, mix and remove in a bowl.

8.  Garnish with remaining dry fruits.

How to serve:

Serve hot or chilled as you wish.

Other posts of halva:

  dudhi-halva-bottlegourd-halva-lauki-ki.html
water-melon-halva-halva-tarboose-ki.html
beet-root-halva.html
gaajar-ki-halva-carrot-halva.html
ashoka-halva-halva-moong-wheat-flour.html
 ashgourd-halva-pooshnika-halva.html
guava-halva-peru-halva-koyyapazham.html