Wednesday, January 13, 2016

Papaya Halwa - Happy Pongal

Happy Pongal Everyone !!

Makara Sankranthi / Pongal is one of the most auspiciously celebrated festival in India. It is celebrated on 14,15,16 and 17th  January when the harvesting season begins.

Known through various names, it is called Pongal in Tamil Nadu and is celebrated for 4 days.

Jan 14th - Bhogi 
Jan 15th - Thai Pongal
Jan 16th - Maattu Pongal
Jan 17th - Kaanum Pongal

During these 4 days a lot of sweets and savouries are prepared in traditional vessels like earthern pots in a traditional log wood stove decorated with sugarcanes .A lot of recipes are prepared for Pongal. As per usual I prepared a few of them sweet pongal , savoury pongal , sambar and Papaya Halwa.

In this recipe the color of the halwa is purely from the papaya.I have not used any food coloring .The pure lustrous red color comes from the goodness of the fruit.So I call it the "Red beauty" :) .

Here is an interesting article on the health benefits of papaya by . Do check it out here.

What you need :
  • Sweet ripe papaya - 1 full
  • Sugar - 2 cups
  • Ghee - 1/2 cup
  • Almonds - dry roasted and finely powdered - 1/4 cup
  • Cardamon powder - 1/2 tsp
  • Saffron(optional)
  • Salt - a small pinch
  • Cashews and Raisins - 1/4 cup

Method :

  • Wash and peel the papaya.Cut open lengthwise.Scoop out the seeds in the middle.
  • Slice them up and chop them.Put them in a blender and puree until they are completely smooth.
  • In a pan add 2 tsp ghee,the papaya puree and sugar.Stir continuously.When the puree starts to boil,lower the flame to medium and keep stirring.
  • When the puree is reduced in half, add the almond powder, cardamom powder,salt and remaining ghee.Mix well.
  • Stir continuously and vigorously until a glue like halwa consistently is formed.This takes around 15- 20 min . When the puree starts to leave the side of the pan that's when u need to switch off the flame.
  • Pour the halwa into a greased pan and let it cool.Serve warm or chilled.
Papaya Pulp - Ahh the color !! I just cant get enough of it.

Powdered roast almonds into the papaya pulp.

To serve it a little warm ,try heating the halwa in a microwave for about 20 -40 sec instead of reheating them on the stove.They are yummy anyways !!

A red beauty indeed !!


  1. I have half a papaya untouched in my fridge which I always forget to eat, but looking at this recipe, I am tempted to convert it! Thank you for sharing...

  2. I have never been a fan of Papaya. This recpe looks promising.Makes me wanna try it.