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.
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| RAW PAPAYA HALWA |
