Guwahati,

Papaya Dessert (Papita ka Mitha)

Papaya Dessert (Papita ka Mitha)

 Preparation Time: 20 minutes

Plus soaking and chilling
Cooking time: 5 minutes
Serves:  4
Each serving contains:
Kcals: 150; g fat: 0.5; g saturated fat: 0.13
Ingredients:
500g raspberries 
5cm piece of cinnamon stick, halved (daalchini ka danda toda hua)
75-125g light soft brown sugar 
1½ tablespoons arrowroot (ararot)
1 tablespoon brandy
2 large ripe papaya (papita)
A few fresh mint leaves to decorate (pudine ke patte)
Method:
. Puree the raspberries in a blender and press the puree through a sieve into a saucepan. Add the cinnamon and sugar, then place over low heat. Bring to simmering point, but do not boil
. Blend the arrowroot to a smooth paste with a little cold water and stir into the fruit puree, Cook gently, stirring all the time, until the sauce thickens. Remove from the heat and set aside to cool, then stir in the brandy (if using)
. Meanwhile, halve the papaya lengthways and remove the seeds. Scrape off the white membrane next to the flesh. It is easier to do this with a grapefruit spoon, which has a serrated edge. Peel the papaya and cut it into bite-sized pieces, then pile them on a serving dish
. Remove the cinnamon from the sauce, then drizzle some of the sauce over the papaya. Pour some sauce around the edge of the fruit or form a border
. Chill the dessert and remaining sauce for several hours before serving, offering the remaining sauce separately. Decorate with mint leaves