FRUIT -SAGO HALWA


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

adamant fruit.😀

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

experiences .

INGREDIENTS

1 medium sized papaya ( peeled and cut)

2 bananas

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

METHOD

•First blend all the fruits to a paste.

•Heat half of the ghee in a non-stick or thick

bottomed kadai.

•Add the fruit pulp with salt,and cook for 10

minutes .

•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

35-45 minutes.

• 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 .

PAPAYA ‘N’ GRAPES HALWA


This is a lovely fruit halwa,with no colour added.The colour of the fruit,on its own

sheds a lovely golden yellow colour .

While I was mixing the halwa only,I thought to add fresh grapes ,and try out this

combination.The colour changed to an amazing maroon colour,and the taste was too

awesome!All loved it 😊.

Do try this recipe and post in your valuable comments !

INGREDIENTS

1 medium sized ripe papaya coarsely puréed

Sugar – measure the pulp -if the pulp is 1 cup add 1 cup sugar

1/2 cup ghee

1/4 tsp salt

1/4 tsp nutmeg powder

1/2 tsp cardamom powder

A handful of fresh grapes( paneer grapes )

3 tbsp corn flour mixed in a little water

Enough cashewnuts

1 tsp sugar granules for sprinkling

METHOD

🌸Take a thick bottomed vessel,or a non stick pan .Add half of the ghee and papaya

pulp and cook for 10 minutes with salt.

🌸Add sugar,and cook till sugar is well blended.

🌸Next add corn flour mixture,and mix .While it is thickening add the remaining

ingredients except the cashewnuts and sugar for sprinkling.

🌸Keep cooking till thick,and the mixture leaves the sides of the pan.

Prepare the tray to transfer,before you start mixing the halwa,by greasing the tray with ghee,and filling the base with cashewnuts.

🌸Transfer to tray,sprinkle sugar on the top

and allow to cool completely.Cut into desired

shapes.

PAPAYA HALWA


This halwa has a different and unique taste.

Color is not necessary in this recipe, as the

lovely color of the fruit visibly oozes out.

Sweetness,has to be decided by the fruit you

chose to make.

Your taste buds are your leading

to the making.

So .. let’s get into the simply sweet recipe!

Ingredients

500 gm ripe papaya peeled and mashed.

1/4 cup ghee

1/2 tsp. Cardamon powder

100-200 sugar ( add to your taste)

A pinch of salt

Edible camphor a pinch

A pinch of clove powder

2 tblsp corn flour mixed in half cup water

Roasted nuts

Method

Add a little ghee in a non stick pan . Heat the

ghee and add the pulpy papaya.

Let it cook till the liquid is reduced.

Add corn flour mixture and sugar and mix

well .

Keep adding ghee at intervals.

Add the rest of the ingredients, mixing well and

adding ghee at intervals .

Once you see the mixture sticking to the

spatula in one mass.

Remove from fire and transfer to a greased

plate.

Cut into pieces when cool.

Smear a little ghee on top for a glossy look.

JAK FRUIT BOMBAY HALWA


In Chennai it is difficult to get raw jackfruit kernels,in fruit shops.You have to go to a

wholesale market to get.So whenever i see the ripe luscious variety i buy many trays.

We had a very good jak fruit tree in my paternal home,which had fruit always.My

cherished memories with my brother in my childhood days,was when we both used to

go down to the garden ,grab the closest fruit ,sit there ,enjoy the fruit under the tree

itself .It is really lovely to sit there and eat…priveleged people will know ….

This is the first time,i have tried this recipe, (small quantity)and it turned awesome..My

kids are the best food critics.There comments will be very clear,hope you

understand….They said it was awesome.So you could try your hand at it .

For the recipe now.

INGREDIENTS

1 cup ripe ,sweet jak fruit kernels

1/2 cup sugar

2 tblsp cornflour+half cup water mixed without lumps

4-6 tblsp.ghee (you could add more if you like)

pinch of salt

edible camphor a pinch

1/2 tsp.cardamon powder

saffron stands a few /or yellow coloring(optional)

any type of nuts you like(cashewnuts/almonds/raisins/melon seeds)

METHOD

Remove the seeds from the kernels,and make a pulp using a blender(small bits and

pieces remaining also will be good).Heat 1 tblsp.ghee in a thick bottomed pan ,and add

the ground jak kernels,and cook till it changes to a golden color.Add sugar and mix well

till sugar dissolves.Next add the cornflour mixture,(take care at this stage  the mixture

will thicken quick).Add the rest of the ingredients and keep stirring till the mixture

leaves the sides of the pan.Transfer onto a greased tray.Apply a little ghee on top.Allow to

cool,and cut into shapes.

Note:Please do not mind the thin slices in the photo.I tried only 1 cup quantity and that gave only 6 slices.