Papaya Pradhaman | Papaya Payasam (Kheer)

Papaya, is very rich in vitamins ,minerals & fiber.(as I mentioned earlier in my papaya milk shake post)This is a real tasty delicious pradhaman,to check out on Onam which is in a couple of weeks now.I was very uncertain of the taste of the pradhaman,but to my wonder kids asked for more.They really loved it ,it tastes similar like other pradhamans,papaya in it has no special taste difference.The color of the pradhaman is reddish brown in color.If you have kids & elders who hate this wonder fruit papaya,then this is the best easy way to sneak the fruit.I bet,anyone would say 'no' to this delicious dessert.So,do give this a try & Enjoy !!!

Ingredients
ripe papaya 2.5 lbs(1.13kg)
coconut milk (thick) 1/2 cup
coconut milk(thin/ 2nd) 1 1/4 cups (refer notes)
jaggery 1 cup(refer notes)
ghee 2-3 tbsp
cashews 2tbsp
raisins 2tbsp
cardamom powder 1tsp
dry ginger powder 1/2 tsp

Method
-Wash,peel and cut the papayas in water,cut into cubes.(refer notes)
-Place it in a pan with 1 cup water and let it cook on medium flame covered.It may take 15-20 minutes.If the water dries up,add half of the thin coconut milk.
-In the meantime,melt the jaggery in half cup hot water.Strain the impurities,keep aside.Heat another pan and add ghee(2 tbsp).Fry the cashews followed by raisins,drain and keep aside. Reserve the ghee.
-Add the cooked papaya in the reserved ghee and slightly mash the papaya pieces or fully mash the papaya(as per preference). I mashed slightly. Saute the mixture until its reduced and looks slightly browned.
-Add in the jaggery and keep sauteing. The jaggery should reduce considerably and coat the papaya well(looks like chakka varetti). Add in the remaining 1 tbsp ghee and saute till it leaves the sides of the pan.
-Add the 2nd coconut milk at this point and simmer for another 5-7 minutes until its thick and without any lumps. Keep stirring in between so that it doesn't stick to the bottom of the pan.
-Add the cardamom powder and dry ginger powder.Lower the flame to low heat.
-Add the thick coconut milk,let 1-2 bubbles appear at the surface.Switch off flame.
-Serve warm or cool !!

Servings~ 3-4adults

Notes
* The outer tough skin should be cut thick as it may leave a bitter taste.Please check the taste of a cut piece before boiling.
* If you are using coconut milk from shredded coconut,then add the third extract milk to cook papaya follwed by the second and finally towards the end add the first.(thick)
* I used the canned coconut milk(Chaokoh brand).I diluted the 3-4tbsp of thick coconut milk in 1 1/2 cup water to get thin coconut milk.
* Jaggery should be used as per sweet tooth. The pradhaman color solely depends on the type of jaggery used.
* You can fully mash the papaya pieces too but we like tiny crunch bits so I just mashed 3/4 th.

Just a closer view:)

Sending this to Know your Natural Sweetness-Jaggery, hosted by Achu @ Tangy Minds ,Guest host VFAM- papaya,