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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat 1 tbsp ghee in a heavy-bottomed pan over medium heat. Sauté almonds and cashews until lightly golden. Transfer to a plate to cool, then chop roughly.
Peel, scrape away all seeds and remove the papaya's inner white layer, then grate coarsely. Set aside.
Add remaining 1 tbsp ghee and grated papaya to the pan. Cook over low to medium heat for 5–7 minutes, stirring occasionally, until moisture evaporates and papaya softens.
Mix milk powder into the milk, pour into the pan, and cook stirring continuously, until absorbed.
Add sugar and cardamom powder. Cook over low-medium heat, stirring regularly until the halwa thickens and leaves the sides of the pan.
Stir in most of the chopped nuts and turn off the heat.
Garnish with remaining nuts and serve warm or chilled.
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Pick a firm ripe papaya. Overripe fruit makes the halwa mushy, while green papaya lacks sweetness.
Scrape away all seeds and the inner white skin completely to avoid any bitterness.
Sauté the papaya in ghee until raw liquid evaporates before adding milk to prevent a watery halwa.
Add sugar based on the natural sweetness of your papaya; ripe papayas vary in sweetness, so taste and adjust accordingly.
Can I use overripe papaya?
No, overripe papaya makes the halwa mushy. Use firm ripe papaya for the best texture.
What if my papaya is not sweet?
Adjust the sugar based on the natural sweetness of your papaya. Taste and add more if needed.
Can I blend the papaya instead of grating?
No, grating the papaya gives a rich texture with a good bite. Blending will make it too smooth.
How do I prevent the halwa from being watery?
Sauté the papaya in ghee until the raw liquid evaporates before adding milk.
Can I use other nuts?
Yes, you can substitute almonds and cashews with your preferred nuts.
