How to make Tomato Halwa -

Halwa made from good, red and fully ripe tomatoes.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Sugar (चीनी)

Cuisine : Indian

Course : Desserts

You can also find more Desserts recipes like Coconut roll Ghotab Tricolour Sweet Medley Fudgesicles

Tomato Halwa

Tomato Halwa Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Tomato Halwa Recipe

  • Tomatoes 10-12

  • Sugar 2 cups

  • Ghee 1/2 cup

  • Cashewnuts 20

  • Raisins 2 tablespoons

  • Green cardamoms 6

  • Cloves 4

  • Tulsi leaves 1/4 cup

  • Rose petals 1/4 cup

  • Edible camphor optional 1 a pinch


Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.