I was forced to make this recipe,as the papaya
which was left to ripen,failed.
It remained 3/4th ripe for many days.
Impatience and curiosity set,and I cut open the
Too much for a salad,so I decided to make this
halwa which could be kept for a few days.
Had soaked sabudana for breakfast ,so took a
cupful and ground it to a paste to add instead
of corn flour .
The time spent to make this was rewarded with
an excellent taste.The taste excelled better by
the day .
So,do try this fruity sweet and send in your
1 medium sized papaya ( peeled and cut)
1/2 pineapple ( cored and cubed)
1 cup soaked sago ground to a paste
1.5 cup sugar ( or to your taste)
1 cup ghee+2 tbsp coconut oil
A pinch of edible camphor ( optional)
A pinch of salt
1 tsp cardamom powder
Handful of cashewnuts
Few raisins or dates
•First blend all the fruits to a paste.
•Heat half of the ghee in a non-stick or thick
•Add the fruit pulp with salt,and cook for 10
•Next add the sago,and the rest of the
ingredients ,except the ghee.
•Cook till the mixture is thick ,adding the rest of
the ghee at intervals .
•The mixing,and thickening will take about
• The mixture should form into one lump.
•Grease a tray and pour mixture.
•Smear a little ghee on top,and allow to cool
completely,and cut .