Name: Papaya Apple Halwa recipe by Jayanthi Padmanabhan at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: Papaya – 1 medium sized, peeled, seeded and diced fine; Apples – 3 peeled, cored and grated; Condensed milk – 1 tin (400 grams); Granulated sugar – 5 tbsp (adjust as per taste); Butter/Ghee – 4 tbsp + 2 tbsp; Fine vermicelli – 3 tbsp (broken into small pieces) for garnish; Orange food colouring - a tiny pinch (optional); Cashews – 5 broken into small pieces for garnish

ABOUT Papaya Apple Halwa RECIPE

This Papaya halwa is sensational, no less. One mouthful of this papaya halwa makes me close my eyes and moan in pleasure. Note that the papaya is the surprise element. But the halwa tastes nothing like papaya. You may do away with the apples and make just a papaya halwa by subbing the apples with papaya. Not the other way around. Papaya haters will love this halwa too. It is an open challenge.

Ingredients Serving: 8

Papaya – 1 medium sized, peeled, seeded and diced fine
Apples – 3 peeled, cored and grated
Condensed milk – 1 tin (400 grams)
Granulated sugar – 5 tbsp (adjust as per taste)
Butter/Ghee – 4 tbsp + 2 tbsp
Fine vermicelli – 3 tbsp (broken into small pieces) for garnish
Orange food colouring - a tiny pinch (optional)
Cashews – 5 broken into small pieces for garnish

Instructions

Peel papaya, remove the seeds and dice finely. Peel and core apples and grate.
Heat a thick bottomed pan and tip in 4 tbsp butter or ghee into the pan.
When the butter is melted, tip the diced papaya and grated apple into the pan. Fry for 5 minutes using a spatula to toss around the papaya and apples.
Pour in the condensed milk and mix well. Cover and simmer for about 30 minutes or till the mixture is thick, the papaya and apples are soft and cooked through.
You’ll have to open and stir around the mixture from time to time to avoid the halwa from sticking to the bottom. Use a masher to mash any big chunks of papaya down to smaller bits for a more homogenous consistency.
Give a taste and add sugar 1 tablespoon at a time tasting after each addition. I needed to add about 5 tablespoons of sugar. Add the food colour and mix well. When the halwa is thick, switch off. Let cool. Chill for 4 hours or overnight.
Break fine vermicelli into small bits. Place cashews on a kitchen tissue, fold over and use a rolling pin to roll over the cashews to break them into smaller bits. Set aside.
Heat 2 tbsp butter/ghee in a small pan. When melted and hot, add the broken cashews and fine broken vermicelli and fry on low heat till golden and crisp.
To serve, scoop a generous helping of the papaya apple halwa into a bowl and top with a teaspoon of the fried vermicelli and cashews. Serve.

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