Ripe Papaya Payasam (Kerala Style)

Ingredients

• Papaya - 1/2 kg
• Sago or chowari - 5 tbsp
• Jaggery - 1 cup
• Coconut milk, second extraction - 1 1/2 cup
• Coconut milk, first extraction - 1 cup
• Cardamom powder - 1 tsp
• Sugar - 4 tbsp
• Milk powder - 3 tbsp
• Cashews - 8 whole
• Raisins - 10 whole
• Ghee - 5 tbsp
• Papaya pieces for garnish

Instructions

1. 1Wash, peel and discard the black seeds from the papaya; chop the fruit and blend it into a fine paste.
2. 2Boil 1/2 cup water in a small pan, add the grated jaggery and stir until it melts into a syrup; strain and keep the jaggery water aside.
3. 3Soak the sago in water for some time, then boil 1/2 cup water and cook the sago until it turns translucent; set aside.
4. 4Heat 2 tbsp ghee in a thick-bottomed pan (an uruli if you have one) until it is fragrant.
5. 5Add the papaya paste to the pan and sauté until it loses some moisture and smells sweet, then pour in the jaggery water and the cooked sago and stir to combine.
6. 6When the mixture starts to pull away from the sides of the pan, add the coconut milk from the second extraction and 1 tbsp ghee, stirring gently to incorporate.
7. 7Add 4 tbsp sugar and stir until it dissolves and the mixture comes back to a gentle simmer.
8. 8As soon as the mixture starts to boil, whisk the milk powder with a little milk until smooth, then stir it in; add 1 more tbsp ghee and mix well.
9. 9When the payasam begins to thicken, pour in the coconut milk from the first extraction and stir gently to combine.
10. 10Add the cardamom powder, then remove the pan from the heat—do not let the first-extracted coconut milk boil.
11. 11Heat 1 tbsp ghee in a small skillet, fry the cashews and raisins until golden, and fold them into the payasam.
12. 12Garnish with papaya pieces and serve hot or chilled. Optional: sprinkle a little toasted coconut on top for extra texture.