• 250 g. raw papaya, peeled and grated;
• 250 g. thin poha (beaten rice);
• 250 g. sugar;
• 1/2 tin condensed milk;
• 1/2 cup lukewarm milk;
• 50 g. mixed nuts (cashewnuts, walnuts and raisins), chopped;
• 1 tsp. cardamom powder;
• a few strands saffron, dissolved in a little milk;
• 2 tbsp. ghee.

1. Boil grated papaya in hot water for two minutes and drain. Add poha and sprinkle a little warm milk. Cover and keep asidefor half an hour.
2. Heat a little ghee and fry the chopped nuts and raisins lightly. Remove from ghee and keep aside.
3. Dissolve sugar in one cup water in a heavy bottomed pan. Keep stirring on a low heat to obtain a thin sugar syrup. Add the papaya-poha mixture and cook on medium heat for 10-15 minutes. When the mixture is thick, add condensed milk and stir for five minutes. Add ghee gradually and keep stirring till it leaves the sides of the pan. Add saffron and cardamom powder. Stir well and transfer on to a greased plate. Decorate with fried nuts and raisins. Serve hot or cold.

(contributed by Anandi Balakrishnan, Bangalore)