- 1 cup grated Raw Papaya/Pachi Boppai Turumu
- 3/4 cup Jaggery
- 2 cups Milk
- 2 sp Kova/Koya (optional)
- 1 pinch Elaichi Powder
- few chopped Cashew Nuts
- 2 tbsp Ghee
Wash well raw papaya, peel the skin of it and cut into half lengthwise. Then great with a grater and keep aside.
Heat ghee in a non-stick pan add chopped cashew nut and fry for a while, once done remove to a plate, then add grated papaya and stir-fry for 4-5 mins on low to medium flame until the raw smell goes.
Meanwhile, combine jaggery and water in a pan and bring it to a boil until the jaggery dissolves completely then strain it. Again boil the jaggery water into a thick syrup.
Pour milk and koya to fried papaya and cook on low flame till it becomes soft and all the milk is absorbed.
Then add jaggery syrup and mix everything well, let it cook on low flame for a couple of mins.
Now add in elaichi powder, fried cashew nuts and mix well, keep stirring continuously till it becomes thick.Turn off the flame and transfer into a serving bowl. Now mouth-watering dessert pachi boppai halwa/raw papaya halwa is ready, serve it cool or normal.