Topic started by Srini (@ 210-210-61-78.lan.sify.net) on Sun Jun 1 11:42:51 .
All times in EST +10:30 for IST.

Dear friends:

I was recently staying in Hotel Radha Park Inn, at Chennai and enjoyed the buffet dinner every night. It was just a superb stay.

Once, PAPAYA HALWA was included as part of dessert range. I must say, that almost made my mainstream dinner for that night than as a complement :-)

I somehow lost the opportunity to speak to the Chef there, for obtaining the recipe. And, I am missing it very sorely !

Can any of you guide me on how to make this ? If you happen to be in Chennai, I would seriously suggest you to enquire with Radha Park Inn for menu for the day (that will have Pap. Halwa) and pay a visit for dinner, along with family and have some real good quality food.

Thanks in anticipation.

Warm regards,

Srini

Responses:

• From: :) (@ d150-188-147.home.cgocable.net) on: Mon Jun 2 13:19:35 EDT 2003
  
  Hi Srini:
  Are you the Srini who used to post in Tamil History, if so please send me an email, I have lost your email id.
  
  Here's a link for papaya halwa that I found on the net, not sure if it will be like the one you had.
  
  http://www.daawat.com/recipes/contributions/papayahalwa.htm
  
  
• From: :) (@ d150-188-147.home.cgocable.net) on: Mon Jun 2 13:21:23 EDT 2003
  
  Here's the recipe from the above link at dawaat.com
  
  Ingredients:
  1/2 kg papaya
  1 kg sugar
  1/2 liter milk
  250gm dry fruits (cashew nuts,..)
  1 to 2 drops essence
  250 gm ghee (butter)
  Papaya Halwa
  
  Method:
  Grate the Papaya ie make small pieces.
  Fry the papaya pieces + dry fruits with the ghee.
  After 5 min, add slowly milk and sugar.
  Stir well caution see that it won’t become paste.
  Finally after 10 min the papaya halwa is ready but don’t forget to add essence.
  Serves: 2
  Preparation time: 15 minutes
  
  
• From: ss (@ dialup-67.73.135.149.dial1.chicago1.level3.net) on: Mon Jun 2 14:58:53 EDT 2003
  
  Papaya Halwa
  
  
  Ingredients:
  Method:
  
  
  Use a heavy or nonstick pan.
  Heat pan, add khova, stirring till light pink in colour.
  Remove keep aside.
  Add papaya pulp to pan, allow to come to boil.
  Add sugar a little at a time, till all is used up, and dissolved.
  Add citiric acid, allow to boil till thick like gravy.
  Crumble and add cooled khova,, stir and cook on low.
  When mixture is like a soft ball, add ghee and cardamom powder.
  Stir and remove from fire.
  Add half dry fruit, keep remaining to garnish while serving in individual bowls.
  Serve hot.
  Making time: 30 minutes
  Makes: 5-6 servings
  Shelflife: 2 days refrigerated
  
  Note: To reheat, either warm in a microwave, or in a small saucepan, as desired, by sprinkling very little Water, and stirring continously.
  
  Variation: To make burfee, grease a large plate, when the soft lump stage is got, take a little dough Between fingers, roll and see if it sets, else cook a bit more. Pour into plate when done, Spread evenly, sprinkle chopped dry fruits, cool and cut. Store in refrigerator
  
  
• From: Srini (@ 210-210-63-195.lan.sify.net) on: Sat Jun 14 13:35:28 EDT 2003
  
  Friends:
  
  I am sorry I was unwell and couldn't check this thread for long after I started it. Thanks for your help. I'll try that out.
  
  Hi :)
  Yes, I am the same Srini who writes in Tamil History section.
  
  
• From: Ramadas (@ dclient217-162-114-113.hispeed.ch) on: Sat Jun 14 14:27:39 EDT 2003
  
  My house is near Radha Park Inn(Just across the 100 feet road). This time when I go to Chennai, I will try this out.
  
  
• From: aa (@ dialup-67.73.135.240.dial1.chicago1.level3.net) on: Sun Jun 15 00:18:08 EDT 2003
  
  radha parks proper address
  
  

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