My mother in law was visiting us after an year and she for some medical reasons has been on a very strict diet. She had been advised to eat raw papaya as much as she can and that is exactly what inspired me to try Papaya Halwa. With lot of apprehensions I started the cooking and infact the milk curdled too in between, that’s when I thought of leaving the trial. But something in me said to keep trying and see if the curdled milk becomes better. To my surprise as I continued the curdled milk disappeared and gradually came out light green Papaya Halwa.

Now curdling of milk was natural considering the acidic nature of Papaya and at that moment being patient is the best solution. Many make halwa with ripe papaya too and I am sure that too must be tasting equally yummy.

Best part was that when it was served, no one including mom in law, could guess what exactly it was. Offcourse the pleasure of happy faces enjoying and asking for more just made all the effort worth it