Sugar 2 cups
Ghee 1/2 cup
Raisins 2 tablespoons
Green cardamoms 6
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.