Thursday, Dec 20 2007

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Papaya Halwa

Ingredients:

Method:

1. Use a heavy or nonstick pan.
2. Heat pan, add khova, stirring till light pink in colour.
3. Remove keep aside.
4. Add papaya pulp to pan, allow to come to boil.
5. Add sugar a little at a time, till all is used up, and dissolved.
6. Add citiric acid, allow to boil till thick like gravy.
7. Crumble and add cooled khova,, stir and cook on low.
8. When mixture is like a soft ball, add ghee and cardamom powder.
9. Stir and remove from fire.
10. Add half dry fruit, keep remaining to garnish while serving in individual bowls.
11. Serve hot.

Making time: 30 minutes
Makes: 5-6 servings
Shelflife: 2 days refrigerated

Note: To reheat, either warm in a microwave, or in a small saucepan, as desired, by sprinkling very little Water, and stirring continously.

Variation: To make burfee, grease a large plate, when the soft lump stage is got, take a little dough Between fingers, roll and see if it sets, else cook a bit more. Pour into plate when done, Spread evenly, sprinkle chopped dry fruits, cool and cut. Store in refrigerator.

Nutritive value per serving

Protein	:	6.76gms
Fat	:	14.1gms
Minerals	:	1.89gms
Fiber	:	1.24gms
Carbohydrate	:	44.3gms
Energy	:	356kcal

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