Papaya Halwa is a soft, melt-in-mouth Indian dessert made using ripe papaya, ghee, sugar, and cardamom. It is naturally colourful, quick to prepare, and perfect for festivals or sudden sweet cravings. Even slightly overripe papaya can be turned into this delicious halwa.
Ingredients
- Ripe papaya – 2 cups (grated or mashed)
- Ghee – 3 tbsp
- Sugar or jaggery – ½ to ¾ cup (adjust to taste)
- Cardamom powder – ½ tsp
- Milk – ½ cup (optional, for richness)
- Cashews – 8 to 10
- Raisins – 1 tbsp
Preparation Process
- Heat 1 tbsp ghee in a pan and fry cashews and raisins; set aside.
- Add remaining ghee to the same pan.
- Add grated or mashed papaya and saute for 5–7 minutes until the raw smell reduces.
- Add milk (optional) and cook until it thickens.
- Add sugar or jaggery and mix well; the mixture becomes slightly watery—cook until it thickens.
- Add cardamom powder and mix.
- Continue cooking until the halwa becomes glossy and starts leaving the sides of the pan.
- Add the fried cashews and raisins.
- Serve warm or chilled.
Health Benefits
- Rich in antioxidants and Vitamin A
- Supports digestion due to natural enzymes
- Lower fat dessert compared to many traditional sweets
- Good for immunity and skin health
Tips
- Choose fully ripe papaya for best taste and natural sweetness.
- If using jaggery, melt it and strain to remove impurities.
- Cook on low flame for a smooth, glossy finish.
- Add khoya or condensed milk for a richer halwa.
Variations
- Jaggery Papaya Halwa: Use jaggery for a healthier version.
- Papaya Coconut Halwa: Add ¼ cup fresh coconut.
- Papaya Kesari Style: Add a few saffron strands for flavour and colour.