The milky sweet or papaya It is a traditional dessert that is prepared in Venezuela at Christmas time and for the end of the year celebrations. Here is the recipe for the sweet I made for Christmas Eve dinner.
The ingredients: 2 kilos of milky or green papaya, approximately 1 kilo of papelón (sugar cane molasses), 2 cups of sugar, 1 tablespoon of bicarbonate, 1 and 1/2 teaspoon of cloves and water.
The preparation: The seeds and the milky bark are removed and cut into julienne strips and the ideal is to be able to leave them for about 2 or 3 hours on a tray in the sun.
Then in a pot with water that covers them and the tablespoon of bicarbonate they are put on the fire, once the water boils, they are left to cook for 2 minutes with the pot covered. They are removed from the heat, strained and washed with cold water.
In a pot with about 12 cups of water, melt the paper and the sugar, once it boils add the milky and the cloves and cook for about 2 hours, until the syrup begins to take consistency but without it becomes thick. The milky must be translucent.
The candy is stored in the fridge in glass jars or in a candy box and can be stored for several weeks.
It is delicious and if you can’t find a piece of paper you can substitute brown sugar.