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Tomato Halwa



Boil and thicken milk. Chop the tomatoes, and put in a mixer. Heat one tablespoon ghee in a pan and fry the cashewnuts and raisins till light golden in color. Remove and keep aside. Heat two tablespoon of ghee in the same pan and fry the rava till you get a lovely aroma. Add one and a quarter cups of water and cook the rava (stirring all the time) till the mixture is semi dry and there are no lumps in it.

Add the tomato puree - stir and cook till the mixture turns dry again. Put in the sugar stir and cook till all the sugar is absorbed. Finally add the thickened milk and the remaining ghee - stir till the halwa is well cooked and becomes thick. (more ghee can be added). Serve hot, garnished with cashewnuts, raisins and cardamom powder.
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