Papaya ksir

1 large, hard, unripened green papaya
1 C water
2 T. ghee
2 bay leaves
2 liters (1/2 gallon) whole cow's milk
250 grams (9 ozs.) white sugar
1 t. ground cardamom

First, peel the green papaya, remove the seeds and grate it into strings. Add one cup of water and boil for ten minutes. When it becomes cool, gently squeeze out the grated papaya strings from the water and place on a plate. Place ghee in a pan on high heat; when ghee is hot, add the bay leaves. Immediately add milk. Stir it constantly until milk comes to a boil. Add the grated papaya strings and let it boil about 25-30 minutes, then add sugar. After about ten more minutes, add cardamom to it and leave it covered for two hours, so it cools down to room temperature for offering.

This Ksir is supremely tasty and can be eaten on any day or at any time of the year, including fasting days, such as Ekadasis. This preparation is very beneficial for those who are constipated, or have fungus or any other skin disease. Similarly, Ksir could also be made out of Italian squash (Lauki) using the same recipe.