Halva is nothing but dessert or sweet. Traditional halva was flour based, soft and gelatinous. Eventually, sooji (semolina), vegetables as carrot, pumpkins, squash and nut variations are called halva as well. Semolina and vegetable, fruit-based halva’s are Indian’s favorite festival, special occasion desserts. A variety of raw/ripe veggies/fruits combinations as papaya, banana, jackfruit, and mango are used in Indian cuisine. Explore Indian cuisine for unique ways to cook vegetables. Benefit from papaya’s mild sweetness and versatility.
Traditional halva called Bombay halva was flour based, soft and gelatinous, but evolved into a wide array of semolina, vegetable, fruit and nut variations. Fruit-based halva’s have become one of India’s favorite festival and special occasion desserts. My favorite involves papaya, a great-tasting fruit that’s also a powerful anti-inflammatory and digestive aid. In addition to its great taste and health benefits, my authentic halwa recipe is also a no-bake treat you can whip together in 30 minutes or less.
Authentic Indian halwa is a great option for those looking for low-carb, healthy desserts. You won’t find a single grain of chemically filled white sugar or even a teaspoon of flour, great for those on a low-sugar diet or anyone looking to tamp down the calorie count while satisfying their sweet tooth.
Let’s admit – we all have sweet tooth. If you are concerned about your ravenous sweet tooth and looking for ways to satisfy with healthy low-carb, low sugar diet? Then you are at right place. As an all-natural food blogger, I can help you. Satisfying your sweet tooth with halva made of raw fruits is a great way to keep yourself on clean, healthy low-carb, low-sugar and low-calorie diet. Flour, white sugar in baking goods is #1 culprit of high carbohydrates and calories. Your body will appreciate you keeping yourself away from flour, chemically filled white sugar.
Papaya is called as the Fruit of the Angels. Though it is often overlooked as a culinary delight in western countries, for centuries, papaya is a prominent food in Thailand, India, Caribbean countries. Papayas are consumed either ripe or green. Not only in cooking, papaya has been a crucial ingredient in natural healing and beauty care. Papayas are known for their long list of health benefits. They are high in potassium, vitamins, minerals, and other nutrients. Papaya helps lowering blood pressure, eases digestion, makes skin healthy. Raw or ripe, both varieties of papayas have health benefits and both are culinary delicacies.
How does raw papaya taste?
- Raw papaya has a very mildly sweet, nearly bland taste.
- When infused with other veggies or lentils, it picks up salty, hot, sour flavors and robust flavor takes over.
How to use green papaya in cooking?
- Grate and toss in salads
- Cut into cubes and saute with onion, chilies
- Slightly steam and make Dal mixed with a variety of lentils
- Saute along with greens as spinach, drumstick leaves etc
- Grate and make dessert
- 1 cup grated raw green papaya
- 1 cup brown sugar
- ½ Tsp fresh ground cardamon
- 2 tbsp fresh ghee
- Sliced almonds
- Add 1½ tbsp to a pot. Heat to medium.
- Add grated raw papaya
- Cook till the raw smell is gone for about 15 - 20 mins.
- Add cardamon, sugar. Sugar will melt. Cook until water is evaporated.
- Turn off the stove.
- In another small pot, add remaining ghee.
- Fry chopped cashews and almonds.
- Pour on halva.
- Serve immediately