This is a delectable Indian dessert with a very mild taste and a slightly tangy flavor. Despite being low in calories, this dessert can also be prepared without ghee as well.
3 cups ripe papaya, roughly chopped
½ cup jaggery/sugar
½ cup almonds
1 tsp cashew nuts, broken bits
3 tbsp ghee/coconut oil
Few strands saffron
Grind the almonds to a coarse powder and keep them aside
Take a small pan and add 1 tbsp of ghee/coconut oil. Add in cashews and roast it till golden.
Sprinkle saffron strands in the warm ghee/coconut oil and let the smell infuse.
Take a heavy-bottomed pan and add ghee/coconut oil to it. Add the chopped papaya and sauté till the pieces become soft.
Stir occasionally and let it cook for 5 minutes.
Add in the sugar/jaggery and continue stirring.
The liquid content will start to increase. Allow it to bubble away and evaporate slowly. Keep stirring at intervals so as not to catch the bottom.
Once the mixture begins to thicken, add the almond powder and stir in properly. Continue to stir.
Once the mixture begins to leave the sides of the pan, add in the roasted cashews and mix well.
Once it’s done, transfer it to a serving dish and enjoy!