• Prep Time 5-10 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

You better believe that papaya can be used for making burfi too.


  • Papaya, paled, halved and deseeded – 1 no medium
  • Ghee – 1 tbsp
  • Finely chopped almonds – 2 tbsp
  • Finely chopped pistachios – 1 tbsp
  • Sugar – 1/2 cup
  • Green cardamom powder a pinch
  • Grated khoya – 1 cup



  1. Grate the papaya and place in a bowl.
  2. Heat ghee in a non stick pan. Add almonds and pistachios and sauté for 1-2 minutes.
  3. Add the papaya and sauté on high heat for 5-6 minutes. Add sugar, green cardamom powder and mix well. Cook for 8-10 minutes till the sugar reaches 1 string consistency.
  4. Add khoya and cook for 1-2 minutes. Switch off the heat and keep on stirring for 8-10 minutes till the mixture cools.
  5. Cover an aluminium tray with a cling film. Pour the mixture into the tray. Allow it to set at room temperature for 1 hour and then in the refrigerator for 3-4 hours.
  6. Cut into wedges, transfer into a serving plate and serve

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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