Papaya Burfi

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KONICA MINOLTA DIGITAL CAMERA                                                      Ready to serve 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 allKONICA MINOLTA DIGITAL CAMERA                                                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 burfi mix heated till thickeningKONICA MINOLTA DIGITAL CAMERA                                      Papaya burfi mix being heated to thicken

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.

KONICA MINOLTA DIGITAL CAMERA                                                The mixture being thickened

4. Spread it on a wooden plank and cut it into pieces of required size spreading it to requiredKONICA MINOLTA DIGITAL CAMERA                                              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.KONICA MINOLTA DIGITAL CAMERA                                                   Ready to serve Papaya Burfi

How long it takes: 1 Hour

Makes: Around 50 Burfi

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.

16 thoughts on “Papaya Burfi

    Soumya said:
    April 24, 2012 at 9:42 pm

    Looks very inviting. Gonna try this soon.

      prathibalrao responded:
      April 27, 2012 at 9:54 pm

      Hi Soumya,

      Please do try it out and send me the feed back .

    radha said:
    April 25, 2012 at 12:11 pm

    Looks nice. I have only made jam from papaya and most times eat it plain since I like the fruit.

      prathibalrao responded:
      April 27, 2012 at 9:54 pm

      Hi Radha,

      Since Pappaya is good from the health point of view, we always it early in the morning daily before breakfast as you say.

    Ramya Puranik said:
    April 25, 2012 at 6:19 pm

    A nice and creative recipe. We may also try Jack fruit and mango version of this sweet recipe.

      prathibalrao responded:
      April 27, 2012 at 9:55 pm

      Hi Ramya,

      Why not try out the burfi of your choice in the coming season??????

    Priya said:
    April 26, 2012 at 4:05 am

    Very innovative burfi..well done..

      prathibalrao responded:
      April 27, 2012 at 9:56 pm

      Hi Priya,

      Thanx a lot for your encouraging words.

    Color Odyssey said:
    April 26, 2012 at 4:59 pm

    Gotta try this! My mum makes pumpkin halwa, which is very similar, but w/o coconut and with milk. Thanks for sharing!

      prathibalrao responded:
      April 27, 2012 at 9:58 pm

      Hi Color Odyssey,

      Please do try out and lemme know the result.

    vyshnavi said:
    May 4, 2012 at 2:00 pm

    i tried this recipe but was disappointed as i couldnt cut it into pieces. when exactly do i take the mix off the stove. also when do i cut it into pieces- immediately or after it cools a little
    but it tasted good

      prathibalrao responded:
      May 7, 2012 at 9:18 pm

      Hi Vaishnavi,
      You should use an ideally ripe pappaya which crushes well with out any lumps etc in the mixer. Also make sure that the mixture turns to the consistency of chapati dough. Later one can spread it on a plate or a wooden plank and then cut it immedialtely. Of course by then it surely cools down.

    ganesh said:
    October 10, 2012 at 12:46 pm

    Milk can be used instead of milkpowder?

      prathibalrao responded:
      October 10, 2012 at 7:12 pm

      Hi Ganesh,

      Thick milk should be perfect but i have not yet tried it out.

    ganesh said:
    October 10, 2012 at 10:16 pm

    Yes it really does…..I tried with Nandini milk today since i didnt have milk powder at home….it tasted heaven…..A real good recipe and must try for everyone…..u never understand its made from papaya……My neighbours tooooo loved it a lot n slowly they are becoming fans of ur blog….

    Akshaya said:
    April 5, 2013 at 7:12 pm

    i wanted to try it… i hate papaya because of its taste and smell…but for vitamin diffieciancy my mom insists me to eat papaya..i like burfi so after cooking i hoped it wont smell naturally because of that milk powder and cordomen.

    exactly it was superb i started liking

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