Peel and wash raw papaya nicely.
Cut the peeled papaya in juliennes(thin strips).
I use a julienne cutter which helps me to cut them easily, uniformly and quickly.
Heat sufficient water in a saucepan.
Put the julienned papaya to boiling water and blanch them for about 4-5 minutes.
Drain in a colander.
Again heat 1 litre of water in the saucepan.
Add 2 cups of water and cardamom .
Mix and cook until sugar dissolves completely
Add the drained papaya and give it a stir.
Cook in low heat for about an hour.
After 1 hour the consistency of sugar syrup will be like honey. It will be sticky and thick.
At this time in another stove take 2 tablespoon of sugar and 2 teaspoon of water to make caramel sugar.
Cook in medium heat without stirring to make sugar caramalize.
When the mixture becomes light golden brown, remove from heat.
Immediately add to the cooking papaya murabba.
Mix and cook for more 10 minutes to enhance the colour and caramel flavour of murabba.
Remove from heat and let the murabba cool completely before transfer to a clean glass jar.
You can preserve this murabba in refrigerator for about a month.
Can be served with bread, roti and paratha. Also they can be used as toppings of any kind of desserts like cheese cake, ice cream, pastry etc.
I like to enjoy this delicious caramel flavoured murabba with greek yoghurt. They are just perfect combination.
