Heat 3 tsp of ghee in a wide heavy bottom wok and include grated papaya in to ghee. Saute till the papaya gets cooked and becomes soft. It will take around 10-14 minutes.

The papaya would have released it's juice, changed it's color by now. Add sugar to the cooked papaya and continue cooking this mixture in low flame for about 20 minutes. Add the remaining ghee in between. Papaya halwa mixture now comes together as mass and ghee separates.The fruit I have taken was not so sweet, so I had to add 1 full cup of sugar.

Meanwhile finely powder almonds in a mixer and transfer this almond powder to papaya halwa. Combine well and cook for 2 more minutes.By now halwa mixture would have turned thick and non sticky.

Garnish papaya halwa with roasted cashews and serve delicious papaya halwa hot or cold.

The amount of sugar depends on whether papaya is ripe or semi ripe and also the sweetness of fruit. If you have chosen ripe, sweet fruit for halwa, then you can add less sugar. The fruit I had taken was not so sweet, so I had to add 1 full cup of sugar.

You can even chop the papaya and use halwa preparation. In that case you have to mash the papaya pieces as they get cooked.

You can replace almond powder by unsweetened khoya or milk powder.

Shelf life of this halwa is not more than 2 days, if refrigerated it can be extended.