New year 2015 is almost on doorstep and it’s goodbye time to memorable year 2014. When I look back and review the year 2014 in terms of udupi-recipes.com, it was an interesting year because
a) udupi-recipes has migrated from a free hosted platform to self hosted one, meaning it has moved from RENT house to it’s OWN. So GOOD.
b) It’s traffic declined significantly and first quarter of the year was a real bummer. Sounds SAD.
c) Blog started earning some revenue in the last quarter of the year, which is AWESOME.
What makes me proud is that blog continued to grow despite it’s low performance and new challenges of new platform. Perseverance and consistency of posting makes the difference and it really pays.
Bottom line: What I have learnt over 2 years of blogging is “Just keep doing with 1% improvement every time”.
I was in dilemma as to what should be the last post or last recipe of the year 2014? It should be a crunchy snack like palak pakoda or sweet dessert like this papaya halwa? So finally papaya halwa recipe took the front seat with it’s fruity flavor, vibrant color and crunchy cashews.
I like to eat fruits as is to be benefited with all the goodness that nature has to offer through these amazing food. Inline with the saying, we all devoured the papaya to the hearts content, till it seemed unattractive as bare fruit. Then I realized the fruit needs to be turned in to an awesome, delicious dessert in the form of halwa similar to pineapple kesari.
Papaya halwa needs basically good, ripe papaya as the main ingredient. If you choose the fruit which is partially ripe or unsweetened, then you have to add more sugar ( Like what I did). You can grate the papaya (I prefer) or chop, then cook in low flame in few tsp of ghee. If you have chopped the fruit, you can mash as it cooks to get smooth texture. The cooking process continues with sugar for next 15 minutes and then combine with almond powder, top it with roasted cashews. Rich, vibrant colored, smooth and melt in mouth textured papaya halwa is soo appetizing.