Tomato Halwa

Ingredients list for Tomato Halwa

• 10-12 Tomatoes
• 2 cups Sugar
• 1/2 cup Ghee
• 20 Cashewnuts
• 2 tablespoons Raisins
• 6 Green cardamoms
• 4 Cloves
• 1/4 cup Tulsi leaves
• 1/4 cup Rose petals
• 1 a pinch Edible camphor optional

Method

1. Wash the tomatoes, remove the eye and make an incision on the lower side. Boil water and blanch the tomatoes for 2-3 minutes. Drain, peel, deseed and chop. Reserve the pulp with the juices. Grind the cardamom with 1 tablespoon sugar to a fine powder, sieve and keep aside.
2. Heat 2 tablespoons of ghee and fry the cashewnuts and raisins to golden brown. Wash and shred the rose petals and tulsi leaves and reserve. Boil the sugar with ½-cup water and make a single-thread syrup and keep aside. Heat the ghee in a wide kadai, roast the cloves till they start to crackle, add the tomato pulp and cook till the liquid dries up. Cook on low heat.
3. Increase heat and add the hot syrup slowly in a trickle, stirring continuously. Reduce to low heat, keep stirring to avoid burning and cook till it starts to leave the sides. Sprinkle the cardamom powder, rose petals, tulsi leaves and the camphor. Mix well. Garnish with the fried cashewnuts and raisins and serve warm.

Nutrition Info