Papaya Halwa || Papaya Aluva ||Preparation In Uruli|| Ep No :158
Papaya is one of the easily available fruits in any region, especially in Kerala.Mostly all of them have a papaya tree in their house.We can prepare tasty and yummy dessert using ripe papaya in a traditional way.It takes lot of patience as it is time consuming , but the end result is just simply amazing.This is a delicious dessert prepared with ripe papaya , jaggery, sugar , ghee and nuts.They are sweet in taste as it consists of lot of jaggery and sugar.The color depends on the color of jaggery which use.It is a best choice to serve as a after meal delight.Every one will enjoy for sure.
Method Of Preparation
Take three sweet and ripped papaya.
Remove the outer skin and also seeds and whitish layer where the seeds are attached with, otherwise it cause bitter taste to the dessert.
Take one and half balls of jaggery , crush them , add one glass water and melt.
Grind all papaya in mixi jar and add to uruli.
Halwa is preparing in uruli and firewood in traditional way.
Add one and half glass of thick first extracted coconut milk, and two glasses of thin second extracted coconut milk , mix well.
Take milk from one whole coconut.
Take one glass of all purpose flour, add two glass water , mix without lumps.
nd add to grinded papaya in uruli.
Mix all together with out lumps.
It is always good to use fresh milk extracted from the coconut, other than making from ready made coconut milk powder.
Add melted jaggery syrup to the papaya mix to the uruli.
Stir continuously.
It takes around one hour to start boiling in uruli, on firewood.
When it starts boiling vigorously, it has a tendency to bubbles.
And they spread every where.
Be careful at this stage, as it can splash on hands and body .
Its because of the water content in the mix.
As water content reduces in the mix , it reduces the splashing and bubbling.
Now add five tablespoon of sugar.
Then add three tablespoon of coconut oil, mix well.
Add two tablespoon sugar and ten cardamom in a mixi jar, powder them , add to the mix as it thickens , stir well.
Add two tablespoon of ghee , mix to the halwa , stir continuously.
After water reduces in the halwa, as it stops bubbling and splashing , adda fistful of cashew nuts and raisins.
Into a steel plate , add half tablespoon of ghee , spread evenly, keep aside.
Once halwa thickens and oil separates , and the halwa has a rolling tendency while stiring , t is done.
Take out halva from the vessel, and keep on ghee base steel plate, spread evenly.
Allow to cool.
Remove the left overs from the uruli as much as possible while it is still hot.
Once the vessel cools fully , add a cup of water , clean it and drain well.
Take a small ball size tamarind and a tablespoon of salt, scrub well.
Pour water and clean it.
Use mild dish cleaner and scrub it.
Pour water and clean well for two three times.
Sun dry the vessel.
After cooling the halwa , separate the edges gently and then cut with knife.
It is very soft halwa , if it need to make thick then need to stir and cook more time.
It took almost three hours to cook halwa on firewood.
It is always tastes good on slow cooking halwas.
Do try and give us a feedback.
Ingredients
Ripped Papaya - Three Nos
Jaggery - One and Half Balls
First Extracted Coconut Milk - One And Half Glass
Second Extracted Coconut Milk - Two Glass
All Purpose Flour - One Glass
Sugar- 7 Tablespoon
Ghee - Two and Half Tablespoon
Coconut Oil - Three Tablespoon
Cardamom - Ten Nos
Cashew Nuts - One Handful
Raisins- One Handful
Water - Six Glasses
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