Tomato Halwa


Ingredients                                                     Quantity

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


·         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.

·         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 (utensil), roast the cloves in it, till they start to crackle.

·         Add the tomato pulp and cook till the liquid dries up. Cook on low heat.

·         Increase heat and add the hot syrup slowly.

·         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 the halwa with fried Cashewnuts and Raisins and serve warm.

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