Papaya Burfi
Since I accounced AFAM this month, many of you have got back to me saying all you do with papaya is cut and eat it. Its not even a favourite among the many fruits available out there. But contrary to what we may have thought about this modest fruit, its loaded with nutrients too. Also, please feel free to use raw papaya also in your recipe!
Lets see what whfoods.com has to say: Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer.
Now do you need more reasons to start 'cooking' up recipes with this wonder fruit also known as 'fruit of the angels?'.
Here is a simple and sweet recipe to get you kickstarted.
Papaya Burfi
What I Used:
Grated ripe papaya - 1 cup
Coconut - 1 cup
Sugar - 1/2 cup, adjust according to taste
Milk powder - 2 tbsp
Cardamom powder - a pinch
Ghee - 4 tbsp
How I Made It:
1. Heat ghee in a kadai and add the grated papaya. Cook well, stirring continuously for 4-5 mins. It becomes a mushy pulp that starts leaving the sides of the kadai.
2. Add coconut and sugar and stir well for another 3-4 mins.
3. Mix in the milk powder and cardamom and remove from fire.
4. Place the burfi, when warm itself, on a flat plate and press well. Let it cool. Cut into squares and serve.
I didn't even get a chance to cut it into squares. My mom and uncle helped themselves with spoons directly from the plate :)
Don't forget to send in your entries to AFAM-Papaya this month. More details here.
Some more simple papaya recipe sources:
Papaya and pineapple fruit salad
Papaya Ketchup (scroll down the page a bit)
Papaya Oat Muffins
Chicken Curry In Papaya
Baked Stuffed Papayas
Lets see what whfoods.com has to say: Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer.
Now do you need more reasons to start 'cooking' up recipes with this wonder fruit also known as 'fruit of the angels?'.
Here is a simple and sweet recipe to get you kickstarted.
Papaya Burfi
What I Used:
Grated ripe papaya - 1 cup
Coconut - 1 cup
Sugar - 1/2 cup, adjust according to taste
Milk powder - 2 tbsp
Cardamom powder - a pinch
Ghee - 4 tbsp
How I Made It:
1. Heat ghee in a kadai and add the grated papaya. Cook well, stirring continuously for 4-5 mins. It becomes a mushy pulp that starts leaving the sides of the kadai.
2. Add coconut and sugar and stir well for another 3-4 mins.
3. Mix in the milk powder and cardamom and remove from fire.
4. Place the burfi, when warm itself, on a flat plate and press well. Let it cool. Cut into squares and serve.
I didn't even get a chance to cut it into squares. My mom and uncle helped themselves with spoons directly from the plate :)
Don't forget to send in your entries to AFAM-Papaya this month. More details here.
Some more simple papaya recipe sources:
Papaya and pineapple fruit salad
Papaya Ketchup (scroll down the page a bit)
Papaya Oat Muffins
Chicken Curry In Papaya
Baked Stuffed Papayas
Posts
Hi there. Looooooong back, I once made papaya halwa. It was good. Can I use raw papaya, or do I use pakka papaya only:-)
ReplyDeleteDont kick me. I havent read the rules.
I ain;t a fan of papaya!! but I love the colour of the burfi!
ReplyDeleteNice idea...I was thinking of halwa!
ReplyDeleteSo u had put enough thought before announcing Papaya for AFAM.....I love to eat papaya....but i still am not able to draw any recipe for it...:(
ReplyDeletePapaya burfi is a clever one :)
I'm really looking forward to the round-up because I've always wondered what one can do with the fruit except cut and eat it. Your burfi looks really nice. The only 'papaya sweet' I've eaten is papaya in trifle pudding.
ReplyDeleteNags!! Papaya Burfi looks so delicious!! Vibrant colors!!
ReplyDeleteLooks great, Nags! What lovely color!
ReplyDeleteI have few recipes, but didn't get papaya yet..:(
yumm! that halwa looks really good...i don't blame ur mom and uncle for diggin in :)..and you will get an entry from me don't you worry girl..i already have something in mind :D
ReplyDeleteNice colour of the halwa and definetely a good change to the usual sweets
ReplyDeleteLovely recipe, Nags!
ReplyDeletePapaya burfi looks good. I would have never ever thought of making them.
ReplyDeleteTrue what you are saying most of us eat the fruit just like that.
Here i've to look around if i can get a papaya to make something.
Will try my best to fine one :-)
I used to eat Papaya like crazy in India and cook with raw papaya too. Here those Spanish Papayas are not even ripen well,not at all great to eat. I got one single can of sweet Papaya, got to make something very simple. Burfi looks great Nags!:)
ReplyDeleteKerala goodies are out at FH!
That is a neat idea...
ReplyDeleteI already found a recipe, even picked up a papaya...hope I will get to it before it goes bad, otherwise I will pick another one up next week :)
I love Papaya - With raw ones i make curry & dry Veg, but never cooked using ripe ones! Burfi looks cool.. Liked the colour!
ReplyDeletehey nags, burfi looks sooooo tempting, slurrrrp! guess, should work with any fruit :)
ReplyDeletehuh...was wondering wut to make...i cud only get some salad recipes...still on the hunt..will cook up something...this defenitely looks delicious.. :)
ReplyDeletethis must've tasted awesome. i love papaya but unfortunately, we don't get good papaya here most times.
ReplyDeleteI've heard of people using the green papaya to make dishes similar to those that would be made when using bottle gourd. I've never tried it though.
ReplyDeleteIn the Caribbean, I've also heard about using the ground papaya leaves to wash your hair to get rid of dandruff and maintain a healthy head of hair.
wow thats a wonderful idea Nags! luks so delicious..i have noted down to try..:)
ReplyDeleteI have been searching for papaya here..am not getting it..will try for some more time..:)
burfi looks yummilicious!!!! Sure it tasted gr8. Love the color
ReplyDeleteGreat idea to use papaya! Love the color.
ReplyDeletewow, the color really looks pretty Nags! but this is one fruit easily available in India that US:)
ReplyDeletebtw, I'm hosting a new event this month, hope you can send in an entry!
papaya burfi..? thats cool. Hav to give it a try.
ReplyDeleteNags, thats something new to me...thot only green papaya could be cooked...
ReplyDeleteThe color looks very nice!!!
Papaya barfi?!! Such a great idea! I'm not a papaya fan, but I could totally try this, am sure the sugar and coconut will make me like it!
ReplyDeleteInteresting burfi. Imake one something like this but with carrots and coconut.
ReplyDeleteI'll be sending you something soon. The papaya tree outside my window is laden with fruit!!
Colour looks fab Nags! Like it very much!
ReplyDeleteLooks good Nags.....can I cook up a dish with raw papaya for AFAM???
ReplyDeleteAh, just look at that glorious color! Looks beautiful.
ReplyDeleteI can only dream of papaya where I live :)
I would have never thought of this..waht a cool idea. I dont blame your uncle and amma :)
ReplyDeleteGreat information on papaya Nags. This recipe really does sound lovely and looking at it I would be eating it with a spoon straight away also. :-)
ReplyDeleteWow, looks great Nags, I've never had Papaya Halwa before..
ReplyDeleteWOW!!!! Sounds xtraordinary.
ReplyDeleteThis came out really yummy, thank you!! Even my husband said 'well, it's not bad' - so that means it's super delicious! I am taking it tonight as my contribution to a friend's circle dinner.
ReplyDeleteAnd so easy to make it! I cooked the papaya longer that 3-4 minutes, cooked it till the juice evaporated a bit so I was sure the shape of the burfi remains (I made balls actually, so maybe can not be called burfi anymore)
Yay! So glad the papaya burfi came out well :)
ReplyDelete