Wash and cut and core the papaya.
Peel and remove the edible flesh.
Rough chop and obtain three cups of the fruit cut.
Pulse the almonds to a coarse powder and set aside.
In a small pan roast the cashews in a tbsp of ghee, till golden and set aside ( take care not to burn)
Sprinkle in the threads of saffron in the warm ghee and let the golden smell infuse.
In a heavy bottomed pan (well seasoned is better), heat the ghee and saute the papaya in it. Keep at a low heat, as you stir you Notice the papaya pieces start to mash and become soft, they also release enough water. allow it to simmer with occasional stirring for 5 minutes.
Add in the sugar and continue stirring.
The liquid content will increase.
Do not increase the heat.. Allow it to bubble away and evaporate slowly. Stir at 3 minute intervals, so as not to catch the bottom. keep up with this for about 7-10 minutes.
As the mixture begins to thicken add the coarse almond powder prepared and stir in well. this will absorb the rest of the liquid and the mixture will thicken faster. Do not stop stirring.
As the mixture begins to leave the sides of the pan add in the ghee roasted cashews along with the ghee. Mix well.
Swirl in further for a few more minutes. Transfer to a serving dish and enjoy Papaya Halwa with Poori or Rabdi