Raw Papaya Candy Recipe – Traditional Indian Sweet & Colorful Treat

Last Updated on 4 months by Neha Deshmukh

Raw Papaya Candy Recipe – Traditional Indian Sweet & Colorful Treat

Hey everyone! Today, I’m sharing a recipe that always takes me back to my childhood – Raw Papaya Candy! It’s a vibrant, sweet, and slightly chewy treat that’s surprisingly easy to make. My grandmother used to make this during the summers when papayas were in abundance, and the kitchen would be filled with this lovely sweet aroma. It’s a bit of a nostalgic recipe for me, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Raw Papaya Candy (or Kachchi Papaya ki Mithai as we call it at home) is more than just a sweet treat. It’s a delightful way to use up unripe papayas, transforming them into something truly special. The beautiful colours and unique texture make it a real crowd-pleaser, especially during festivals. Plus, it’s a fun recipe to get the kids involved with!

Ingredients

Here’s what you’ll need to make this colourful candy:

• 500 grams raw papaya
• 7 cups water (approximately 1.6 litres)
• 2 cups sugar (approximately 400 grams)
• 1 tsp vanilla extract
• 4 drops food colour (red, yellow, and green)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Raw Papaya: Selecting the Right Papaya
You want a papaya that’s firm and completely green. It should be hard to the touch, like a potato. Avoid papayas with any yellow or orange spots, as those are starting to ripen. Around 500 grams is perfect for a good batch of candy.

Sugar: Types and Substitutions
Granulated white sugar works best for that classic clear syrup. However, you can experiment with other sugars.

Food Colour: Traditional vs. Natural Options
Traditionally, bright artificial food colours were used to get that vibrant look. These days, you can find natural food colours derived from fruits and vegetables. They might not be quite as intense, but they’re a great option if you prefer a more natural approach. Beetroot powder for red, turmeric for yellow, and spinach powder for green are good choices.

Vanilla Extract: Enhancing the Flavour
A teaspoon of vanilla extract really elevates the flavour. It adds a lovely warmth that complements the sweetness. You can also use a few drops of rose water for a different floral note – my aunt always adds a touch of rose water!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cut the raw papaya into small, even cubes. Don’t forget to remove the seeds and the white, milky flesh inside, as it can taste bitter.
2. Pop those papaya cubes into a pot with 4 cups of water (about 950ml) and bring to a boil. Let them simmer for about 5 minutes, until they become slightly translucent. Then, drain the water completely.
3. Now, in a kadai (a deep Indian frying pan) or a heavy-bottomed pot, dissolve 2 cups of sugar (400g) in 3 cups of water (700ml). Bring this to a boil and let it simmer.
4. Gently add the drained papaya cubes to the sugar syrup. Simmer for around 20 minutes, stirring occasionally, until the syrup reaches a 1-string consistency. (More on that in the tips section!)
5. Turn off the heat and stir in the vanilla extract.
6. Here comes the fun part! Divide the mixture into three equal portions. Add a few drops of red food colour to one portion, yellow to another, and green to the last. Stir well to ensure the colour is evenly distributed.
7. Let the coloured papaya pieces soak in the syrup for 12-24 hours. This allows them to absorb the colour beautifully.
8. Drain the syrup and spread the papaya cubes on a clean kitchen towel. Let them dry for 2-4 hours, or until they’re no longer sticky.

Expert Tips

A few little things to keep in mind for candy perfection!

Achieving the Perfect 1-String Consistency
This is key! Take a small amount of syrup between your thumb and forefinger. If it forms a single, sticky string when you pull them apart, it’s ready. Don’t worry if it takes a few tries to get it right.

Preventing Stickiness: Drying Techniques
Drying is crucial. Make sure the papaya cubes are spread out in a single layer on the towel. You can also gently fan them to speed up the process. A little patience here pays off!

Colouring Tips for Vibrant Candy
For really vibrant colours, add the food colour while the syrup is still hot. This helps the colour bind better to the papaya.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
Simply ensure your vanilla extract is vegan-friendly. The rest of the recipe is naturally vegan!

Adjusting Sweetness Levels
If you prefer a less sweet candy, you can reduce the sugar to 1.5 cups. Just be aware that this might affect the texture slightly.

Spice Infusion: Adding a Hint of Cardamom or Ginger
My friend, Priya, loves to add a pinch of cardamom powder or a tiny piece of grated ginger to the syrup for a warm, aromatic twist.

Festival Adaptations: Holi or Diwali Treat
This candy is perfect for gifting during festivals like Holi or Diwali. Package it in colourful little boxes or jars for a festive touch.

Serving Suggestions

These candies are best enjoyed as a sweet treat with a cup of chai! They’re also lovely as a colourful addition to a dessert platter.

Storage Instructions

Store the cooled and dried papaya candy in an airtight container at room temperature. It should last for about a week, but honestly, it never lasts that long in my house!

FAQs

Got questions? I’ve got answers!

What is the best way to select a raw papaya for this recipe?
Look for a firm, completely green papaya that’s hard to the touch. Avoid any with yellow or orange spots.

Can I use a different type of sugar, like jaggery, in this recipe?
You can, but it will change the colour and flavour of the candy. Jaggery will give it a darker colour and a more caramel-like taste.

How can I achieve a more natural colour for the candy?
Use natural food colours derived from fruits and vegetables, like beetroot powder, turmeric, and spinach powder.

What does “1-string consistency” mean, and how do I check for it?
It means the syrup has thickened enough to form a single, sticky string when you take a small amount between your thumb and forefinger and pull them apart.

How long does this candy typically last if stored properly?
About a week in an airtight container at room temperature, but it’s usually gone much sooner!

Is it possible to make this recipe with other fruits?
Yes! You can try it with pineapple or even green mangoes, but the cooking time might need to be adjusted.