Papaya Halwa

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.

Pudina(Mint Leaves) Sandige

Ingredients:
2 cups All Purpose flour / Maida
2 cups Sago Pearls / Sabbakki
1/2 tsp Asafoetida powder or small grape sized Asafoetida
15 - 20 Green Chillies
1 bunch of Mint leaves
Salt to taste

Recipe:
Clean the mint leaves, green chillies, wash and keep them aside.

Grind the green chillies, mint leaves, salt, asafoetida powder in a mixer by adding little amount of water as shown in the picture below.

Soak sago pearls in water for about 3-4 hrs. Wash them, drain the water and add it to pressure cooker. Add around 5-6 cups of water, salt and cook them well.(2-3 whistles)

Put all purpose flour and around 10 cups of water in a heavy bottomed vessel and mix well and make sure that no lumps in it.

Heat this mixture, keep stirring the mixture until it is cooked (add water if required) and thick like that of milkshake. Add the ground mint paste and mix well.

Add cooked sago pearls and mix well. Allow it to cool for about 10-15 mins.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 300 Sandiges.