HALUA of GREEN PAPAWS

Ingredients

• 2 whole (use enough to yield approximately 500 g / 1 lb peeled and seeded pieces) big green papaws (Choose firm, fully unripe green papaws. Seeds must be discarded.)
• 0.5 teaspoon aniseeds (A small amount — use about half a teaspoon as a guide for 'a few'.)
• 0.5 teaspoon cardamom seeds (Use seeds removed from green cardamom pods. A small amount — about half a teaspoon.)
• 60 g (approximately 4 tablespoons) ghee (1/2 powa is approximately 60 g. Use good-quality clarified butter or ghee.)
• 30 g (approximately 2 tablespoons) raisins (1 chhatak is approximately 30 g. Pick over and remove any stems before using.)
• 1 pinch, or to taste salt (Add a small amount to balance the sweetness. Adjust to taste.)
• 90 g (approximately 6 tablespoons) sugar (3 chhataks is approximately 90 g. Use white granulated sugar.)
• 1 whole lemon, juiced (approximately 3 tablespoons) juice of a lemon (Freshly squeezed. Remove any pips before adding.)

Instructions

1. 1Using a vegetable peeler or sharp knife, peel the skin from one or two large green papaws. Slice each papaw in half lengthways and scoop out all the seeds with a spoon, discarding them. Cut the flesh into roughly 3–4 cm (about 1.5 inch) chunks. You need approximately 500 g (about 1 lb / half a seer) of peeled, seeded pieces for this recipe.
2. 2Place the papaw pieces into a medium saucepan and cover generously with cold water. Bring to the boil over high heat, then reduce to a steady simmer. Cook for 15–20 minutes, or until the pieces are very soft and can be easily pierced with a fork or skewer. Once fully cooked, carefully pour the contents into a colander or sieve over the sink and drain away all the cooking water. Allow the pieces to sit in the colander for 2–3 minutes so most of the excess water drains off.
3. 3Transfer the drained papaw pieces into a large bowl. Using a fork, potato masher, or the back of a spoon, mash the pieces as thoroughly as possible into a smooth paste. The papaw will mash easily as it is very soft. Work out any large lumps. A perfectly smooth paste is the goal, though small lumps are fine if they are difficult to remove.
4. 4Place a wide, heavy-bottomed pan or kadai over medium heat. Add the ghee (approximately 60 g / 4 tablespoons) and let it melt and heat up. Once the ghee is hot and shimmering, add the aniseeds and cardamom seeds. Stir them gently and fry for about 30–60 seconds, until they are fragrant and begin to sizzle. Be careful not to let them burn.
5. 5Add the mashed papaw paste into the pan with the fragrant ghee and spices. Stir well to combine everything. Add the raisins (approximately 30 g / 2 tablespoons) and a pinch of salt, or salt to your taste. Stir everything together over medium heat and continue cooking, stirring frequently to prevent the mixture sticking to the bottom of the pan.
6. 6After cooking the paste with the raisins and salt for a couple of minutes and the mixture has come together, add the sugar (approximately 90 g / 6 tablespoons) and squeeze in the juice of one lemon (approximately 3 tablespoons), making sure no pips fall in. Stir well to dissolve the sugar into the mixture. Continue to cook over medium heat, stirring continuously.
7. 7Continue to cook the mixture over medium heat, stirring constantly so it does not catch on the bottom of the pan. As the moisture evaporates, the halua will thicken considerably. Keep cooking and stirring until the mass pulls away from the sides of the pan and holds together like a stiff, firm dough — it should not be runny or loose. This can take around 10–15 minutes. Once it reaches this consistency, remove the pan from the heat immediately. Serve straight away as this dish is meant for immediate consumption.