firstly, peel the skin off papaya and remove the seeds.
roughly chop the ripened papaya.
grind to a smooth puree without adding any water.
transfer the papaya puree to a large bowl.
add ½ cup custard powder, ¾ cup sugar, and 2 cup milk.
whisk and mix well making sure everything is well combined.
now transfer the papaya mixture to a large kadai.
keep stirring continuously, keeping the flame on medium.
after 5 minutes, the mixture will start to thicken.
now add 2 tbsp ghee and continue to cook.
keep adding ghee in batches making sure the mixture is cooked uniformly.
keep stirring until the mixture will start to hold shape and separate the pan.
transfer the mixture to a tray.
level up making sure it is of uniform thickness.
rest for 1 hour or until the dessert is set well.
cut into the shape of your choice and roll into desiccated coconut.
finally, enjoy papaya halwa for a week when stored in the refrigerator.