Tomato Halwa / Tangy Tomato Halwa


The tomato halwa is made simply from tomatoes and no flour is introduced to the halwa.
The halwa turned into so precise that we had been actually snatching it from one another. No one may want to make it that it had tomatoes in it. All stored on guessing and while it turned into the time to lick the plate, simplest then I advised them that it turned into tomato halwa.


  • ½ cup Tomato pulp
  • ¼ cup Sugar
  • 1 tbsp Ghee
  • ¼ cup Mixed dry end result
  • ½ tsp Cardamom Powder


  1. Blanch tomatoes in boiling water for 10 minutes. Peel the skin, put off seeds and reduce or mash the pulps to get juice and small chunks.
  2. Heat 1 tbsp of ghee in a non stick pan. Add chopped dry end result and fry for couple of minutes. Remove from ghee and hold aside.
  3. Add relaxation of ghee withinside the pan. Add tomato pulp and juice. Keep stirring until tomato pulp receives cooked and thickened.
  4. Add sugar and cardamom powder. Keep stirring halwa to keep away from sticking to the pan.
  5. Add fried nuts and as soon as it begins offevolved leaving the edges of pan, put off from heat.Serve hot!