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Papaya, raisin and cardamom halwa
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3 tbsp ghee
40-60g cashew nuts, to taste
2 papayas (about 700g), peeled and grated
75g golden caster sugar, plus extra if liked
4 cardamom pods, seeds finely ground
3 tbsp ground almonds
20-30g raisins, to taste
1. Put a heavy-based saucepan over a medium heat and add the ghee. Add the cashew nuts and fry for 5-8 minutes until golden, then use a slotted spoon to transfer to a plate lined with kitchen paper. Stir the papaya into the ghee and cook for 15 minutes, stirring occasionally, until the juices have cooked away and the mixture thickens.
2. Stir in the sugar, ground cardamom and ground almonds and cook for 20 minutes more, until thick and creamy. Taste and add more sugar, if liked. Chop the toasted cashew nuts. Serve warm or chilled, scattered with the cashew nuts and raisins.
Waste not: Ghee a type of clarified butter, it can be used in place of oil in frying, adding a nutty, rich taste to dishes. Ghee has a high smoking point so is also great for roasting.
Typical values per serving:
Per serving (4)
This recipe was first published in March 2021.