Papaya Burfi.

  

Papaya Burfi 

In a Microwave add about ½ cup of finely chopped cashew nuts and melon seeds. Microwave on high for 3-4minutes / till light brown in colour, keep aside for garnishing. If not using MW method in a pan add some ghee and fry the same till light brown and keep aside. You can use either of the method.

In a kadai put 1 tblsp of rice flour and fry slightly and keep aside, cool it. Boil about 1 cup of milk, cool and mix in with the rice flour to make a smooth paste. (This method is used for faster cooking of the halwa, you can leave out this method). 

Put the papaya pieces in a mixie and grind it to a smooth puree. Do not add water. The puree should not have any lumps. You should get about 3 cups. 

Add this in a kadai with 2-3 tblsp of ghee and stir continuously for about 15 minutes. Fry the papaya pieces well for at least 15 minutes. Till some bubbles come on surface. Add about 4-5 cups of sugar (depending on the sweetness of the papaya) and stir continuously. 

When the sugar melts, lower the heat. Add in the rice+milk mixture if using now and proceed. If the burfi looks dry keep adding a tsp of ghee time to time to bring in the glaze. 

Once it thickens and starts leaving the sides of the kadai add some cardamom powder and half the fried cashew nuts + melon seeds and mix well. 

Remove and pour it in a greased plate, garnish with the remaining half of the cashew nuts + melon seeds and cut to required shape.