papaya halwa recipe with step by step photos – yes a halwa made from papaya. i had three raw papayas which i has kept over the counter for ripening. one of them looked ripened but when sliced, it was half ripe.

a few days back, i had asked my mom what can be made with ripe papaya and she had suggested papaya halwa. so instead of making any sabzi or stir fried dish with the semi ripe papaya, i made the halwa….. and i was in for a surprise. the halwa was damn good. i cannot tell you how good the halwa was.

you have to try making the halwa to trust what i am saying. generally, we eat chopped papaya or have them in fruit chaats or in a fruit salad or papaya lassi. i never knew that papaya would be so good in a halwa.

the consistency of this papaya halwa is like any other halwa made with fruits. i made this halwa from semi ripe papayas but you can use ripe papayas also to make it. you can have it plain or with pooris  too. other halwa recipes made from fruits on my blog are banana sheera and apple halwa.

i had no time to grate the papaya, so quickly chopped them. grated papaya will take less time to cook and you don’t need to mash them while cooking. while i had to mash them to get a smooth consistency.

my mom makes this papaya halwa with milk powder. i have substituted milk powder with almond powder. i ground 15 almonds in a dry grinder which yielded approx 2 tbsp of the almond powder. you can also add coconut powder instead of almond powder.a vegetarian substitute is to use grated khoya (evaporated milk).

the amount of sugar to be added depends upon the sweetness of the papaya. so you can reduce or increase the sugar when preparing the halwa. if you make the halwa with a very ripe and sweet papaya, then you don’t even need to add sugar. this halwa recipe is also great as dessert for fasting/vrat and festival occasions.

if you are looking for more halwa recipes then do check:

• carrot halwa
• sooji halwa
• rava kesari
• gajar halwa with condensed milk
• wheat flour halwa
• moong dal halwa recipe.

papaya halwa recipe below:

4 from 7 votes

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papaya halwa recipe

papaya halwa recipe - a vegan indian dessert made with semi ripe papaya.

course desserts

cuisine indian

prep time 15 minutes

cook time 40 minutes

total time 55 minutes

servings 1 to 2

author dassana

ingredients (1 cup = 250 ml)

• 1 medium semi ripe papaya - approx 4.5 cups of chopped papaya or 3.5 to 4 cups of grated papaya
• 2 to 3 tablespoon oil or ghee
• 4 to 5 tablespoon sugar - or as required as per the sweetness of the papaya
• 2 to 3 green cardamom, powdered or ½ teaspoon green cardamom powder (choti elaichi powder)
• 2 tablespoon almond powder or milk powder or coconut powder or evaporated milk solids (khoya or mawa) - i used 15 almonds and ground them to get approx 2 tablespoon of almond powder
• 12 to 15 halved cashews (kaju) or as required

how to make papaya halwa recipe

chopping papaya:

1. rinse the papaya and slice them.

2. remove the seeds and the pith from the top. peel the slices.
3. then chop the papaya slices, finely.

making papaya halwa recipe:

1. heat oil or ghee in a kadai or pan. add the papaya.
2. stir and cook on a low flame for about 14-15 minutes.
3. keep on stirring on occasions while cooking the papaya.
4. the fruit will release it juices, change color and loose its opacity.
5. add sugar and then stir. continue to cook for further 18-20 minutes on a low flame.
6. by now the oil will begin to separate.
7. add ground almonds and stir.

8. cook for 5 to 6 minutes more till the whole papaya halwa has gotten together and become one whole.

9. add cashews and cook for 1 to 2 minutes more.

10. serve papaya halwa hot or warm. you can also refrigerated and serve the halwa as a cold dessert.

recipe notes

few tips for making papaya halwa recipe:

1. one medium papaya yielded approx 2 servings of the halwa. so double the quantity for 3-4 servings.
2. this recipe is not a recipe, but just the method of making halwa. the quantity of ingredients can always be increased or decreased. so the recipe post is just a guideline.
3. if possible use semi ripe papaya. you can also make with ripe papaya. no need to add sugar if making with a really ripe papaya.
4. i have made the papaya halwa with oil, but you can make with ghee if you prefer.

note: as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to this recipe url - papaya halwa recipe on Veg Recipes of India. its a fair and ethical practice. for using our image please write to us. all our images and content are copyright protected.

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lets start step by step papaya halwa recipe:

1. heat oil or ghee in a kadai or pan. add the chopped or grated papaya. its better to use grated papaya. otherwise if you want to use chopped papaya as i have done then you have to mash the papaya while making it. stir and cook on a low flame for about 14-15 minutes. keep on stirring on occasions while cooking the papaya.

2. the fruit will release it juices, change color and loose its opacity. add sugar and then stir. continue to cook for further 18-20 minutes on a low flame.

3. mash the papaya with a potato masher directly when the halwa is cooking.

4. after cooking for 18-20 minutes, the texture and consistency of the halwa will considerably change. it will begun to thicken slowly on a low flame. add ground almonds, cardamom powder and stir.

5. cook for 5-6 minutes more till the whole halwa comes together as one whole. you will also see that the oil has separated from the halwa.

6. add cashews and cook for 1-2 minutes more.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.