Ingredients:
14 - 15 cups grated Ripen Raw Papaya
8 - 9 cups Sugar
Pinch of Saffron
1/4 cup Milk
2 Tbs Ghee
10 - 12 Cardamom
Recipe:
Cut the papayas, remove the seeds, skin, wash them properly and grate them as shown in the picture below. Put the grated papaya in a pressure cooker container and cook them without adding any water.(1-2 whistles)
Put the saffron in 1/4 cup of warm milk and keep it aside.
Once the pressure goes off, pour the cooked papaya in a thick bottomed vessel. Add sugar and bring it to boil.
Keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.
Add 2 Tbs of ghee, saffron milk and stir the halwa continuously in medium flame until ghee starts separating. Add mashed cardamom and mix well.
Apply little amount of ghee to the plate/vessel, pour this halwa and spread it using one flat spoon as shown in the picture below.
This can be preserved in refrigerator for longer shelf life.
14 - 15 cups grated Ripen Raw Papaya
8 - 9 cups Sugar
Pinch of Saffron
1/4 cup Milk
2 Tbs Ghee
10 - 12 Cardamom
Recipe:
Cut the papayas, remove the seeds, skin, wash them properly and grate them as shown in the picture below. Put the grated papaya in a pressure cooker container and cook them without adding any water.(1-2 whistles)
Put the saffron in 1/4 cup of warm milk and keep it aside.
Keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.
Add 2 Tbs of ghee, saffron milk and stir the halwa continuously in medium flame until ghee starts separating. Add mashed cardamom and mix well.
Apply little amount of ghee to the plate/vessel, pour this halwa and spread it using one flat spoon as shown in the picture below.
This can be preserved in refrigerator for longer shelf life.
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