- Yield: 6 servings
- Prep Time: 45 minutes
Halva is a dense, sweet confection served across Eastern Europe, North Africa, the Middle East, and South Asia. Usually, flour- or nut-based, this recipe goes nutty with Caribbean Red papayas adding the sweet touch.
- Caribbean Red papaya - 1
- Olive oil - 2 tbs
- Sugar - 1/4 cup
- Almonds, finely chopped - 3 tbs
- Cardamom - 1 tsp
- Cashews, coarsely chopped - 1/8 cup
- Sour cream - 1/4 cup
- Cut off the bottom of the Caribbean Red papaya. Stand it up and peel, using a knife with downward strokes. With a large spoon, scoop the seeds out of the bottom. Chop into small pieces or grate (less cooking time).
- In a large skillet or wok using low heat, add the cooking oil and heat for 3-to-4 minutes.
- Add the papaya to the frying pan. Stir to coat. Then cook for 5 minutes, stirring occasionally.
- Add the sugar. Stir until dissolved.
- Add the cardamom and almonds. Cook 10 minutes if grated, 15 if chopped. Stir occasionally. The halva will thicken slightly.
- Add the cashews. If serving immediately, cook an additional 5 minutes, stirring occasionally. Otherwise remove from heat, let cool. Refrigerate covered. Heat to serve.
- Optional: serve with a dollop of sour cream on top.