Papaya Burfi

( FOOD FOR THOUGHT at  www.truthcaster.com )

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Papaya Burfi:

Papaya Burfi

How long it takes: 1 Hour
Makes: Around 50 Burfis
Papaya is a tropical fruit available throughout the year. The fruit has been ascribed many medicinal qualities, especially enhancing digestion, and nutritionally rich in Vitamin A, B and also C.  Though not particularly liked by all, it is normally found in all Indian kitchens.  The raw fruit is used in curries too.  I just tried the Burfi with coconut in combination with dry fruits and it tasted as tasty as “Doodh peda” – so much so that my friends were surprised by how tasty it was. The incredible response was my incentive to share this recipe with you and add it to the list of burfis already uploaded on this blog (milk burfi, coconut burfi, peanut chikki/burfi, tomato burfi, besan burfi, maida-sujee burfi, seven cup burfi, almond burfi, sesame chikki-burfi, mixed atta burfi, kuvale khadi/ash-gourd burfi).

What you need to have:

1. Chopped Papaya – 2 Cups
2. Fresh grated coconut – 1 Cup
3.  Sugar -2 and 1/4 cup
4. Milk powder – 2 Tablespoons
5. Pure ghee – 4 Tablespoons
6. Dry fruits – 1/2 Cup in all

                                                                                                                            Ingredients of Papaya Burfi

What you do with what you have:

1. Peel and grate the papaya fruit and keep aside. Grate coconut and then grind the grated papaya and grated coconut and sugar in the mixer to a fine consistency. Peel cardamom and powder it too. Grate cashews, pista and keep aside.
2. Place a skillet with the ground mixture of the fruit, sugar and coconut from step-1 to it with 2 Tablespoons of pure ghee to it; adjust the flame of your burner and cook the concoction till it thickens.

                                                                                                                                               Papaya, sugar & ghee being cooked

3. When it starts thickening add milk powder and stir well. When it starts separating from/leaving the side of the skillet, add rest of the ghee and grated dry fruits and cardamom powder to it.  The mixture will attain the consistency of chapati dough.

                                                                                                                                                    The mixture being thickened

4. Spread it on a wooden plank and cut it into pieces of required size spreading it to required thickness.

                                                                                                                                                      Burfi mixture being cut into pieces

5. Store it in air tight containers and will remain fresh for more than 15 days at room temperature.

                                                                                                                                                  Ready to serve Papaya Burfi

How long it takes: 1 Hour
Makes: Around 50 Burfis
Good to remember:
1. Use fresh and ripe papaya for the dish.
2. Time taken may differ as per the size of your burner.
3. Use any dry fruit of your choice except raisins.
4. I have used only 2 cups of chopped papaya and hence it took about 1 hour. It will take longer if you use greater amounts of ingredients.

Filed under: Uncategorized Tagged: Burfi, Festivals, Newbee, One hour, Sweets