Time and servings
Time and servings
Ingredients
- 500 grams raw papaya / papita
- 7 cup water
- 2 cup sugar
- 1 tsp vanilla extract
- 4 drops food colour (red, green, yellow)
Instructions
- firstly, take raw papaya and peel the skin of it.
- cut the papaya into small cubes
- boil the papaya cubes in 4 cup water for 5 minutes.
- cook until the papaya cubes turn into semi-transparent.
- drain off the water and keep aside.
- now in a large kadai take 2 cup sugar and 3 cup water.
- further, add semi cooked raw papaya cubes and stir.
- boil for 20 minutes stirring in between.
- make sure to check for 1 string consistency of sugar syrup and papaya to turn soft yet retain its shape.
- turn off the flame and add 1 tsp vanilla extract. mix well.
- divide the cooked papaya cubes into 3 parts along with sugar syrup.
- add 4 drops of red, yellow and green food colour to each part and mix well.
- allow to soak for 12 hours or a day making sure papaya absorbs all the colour.
- now drain off the sugar syrup and allow them to dry over kitchen towel.
- once the tutti-frutti dries off completely it will not be sticky. mix the colours together.
- finally, tutti frutti is ready to consume immediately or refrigerate for later use.
Step-by-step
1
firstly, take raw papaya and peel the skin of it.
2
cut the papaya in half and scrape off the seeds.
3
cut the papaya into small cubes scrapping off the fleshy white skin beneath the seeds.
4
boil the papaya cubes in 4 cup water for 5 minutes.
5
cook until the papaya cubes turn into semi-transparent.
6
drain off the water and keep aside.
7
now in a large kadai take 2 cup sugar and 3 cup water.
8
stir and dissolve the sugar completely.
9
further, add semi cooked raw papaya cubes and stir.
10
boil for 20 minutes stirring in between.
11
make sure to check for 1 string consistency of sugar syrup and papaya to turn soft yet retain its shape.
12
turn off the flame and add 1 tsp vanilla extract. mix well.
13
divide the cooked papaya cubes into 3 parts along with sugar syrup.
14
add 4 drops of red, yellow and green food colour to each part and mix well.
15
allow to soak for 12 hours or a day making sure papaya absorbs all the colour.
16
now drain off the sugar syrup and allow them to dry over kitchen towel. alternatively, spread over wire mesh to drain off the excess syrup.
17
dry completely allowing to rest for 2-4 hours over kitchen towel.
18
once the tutti-frutti dries off completely it will not be sticky. mix the colours together.
19
finally, tutti frutti is ready to consume immediately or refrigerate for later use.
Video
Notes
- firstly, use freshly prepared tutti frutti to make tutti-frutti cake recipe, cheese dabeli recipe, custard ice cream, mango mastani recipe and falooda recipe.
- also, add colours of your choice to make it more attractive.
- additionally, cut the cubes of raw papaya into small cubes for uniform cooking.
- finally, tutti frutti recipe stays good for months when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tutti-frutti-recipe-tutty-fruity/