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
- Grate the papaya and place in a bowl.
- Heat ghee in a non stick pan. Add almonds and pistachios and sauté for 1-2 minutes.
- 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.
- Add khoya and cook for 1-2 minutes. Switch off the heat and keep on stirring for 8-10 minutes till the mixture cools.
- 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.
- Cut into wedges, transfer into a serving plate and serve