Papaya halwa recipe is an Indian dessert made from papaya fruit, flavoured with cardamom powder and garnished with cashew nuts. This warm and sweet dessert is an ideal post-spicy Indian snack or simply with evening chai in monsoon. The papaya gets cooked down, soft, almost fudgy and the cardamom adds that warm fragrance without being too overpowering. It's mildly sweet, rich from the ghee, and the almond powder adds nutty flavour. All that's needed for this papaya halwa recipe is semi ripe papaya, ghee, sugar, almond powder and a little cardamom. Slowly cook grated papaya in ghee until it softens and then add sugar. Almond powder comes next, and cashews last for some crunch. Just need patience to cook this dessert at low heat. You can use ripe, semi-ripe, or even raw papaya for this halwa recipe. You just need to adjust sugar depending on the sweetness of the fruit. This halwa recipe works wonderfully as a get-together or party dessert for the monsoon season. It's make-ahead friendly too. It can be prepared a day ahead, then reheated prior to serving, or served cold from the fridge if you prefer. Keep in an airtight container in the fridge and it will last for 2-3 days. This Indian dessert with papaya is also an excellent option if you are looking for something different and yummy during vrats.