Name: SHAHJAHANI MEETHA/TOMATO HALWA recipe by Dr. Faraah Khan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/2kg Tomatoes (red, ripe but firm); 1 small beetroot; 2 tbsp ghee; 1 tbsp All Purpose Flour; 1/4 cup Milk; 1/4 cup milk powder or 100 gms; 1/2 beetroot (for colouring purpose); 1/2tsp Cardamom powder; 1/4 cup sugar; Cashewnuts for garnishing.

ABOUT SHAHJAHANI MEETHA/TOMATO HALWA RECIPE

A Chinese proverb-- ' KNOWLEDGE IS KNOWING TOMATO IS A FRUIT. WISDOM IS NOT PUTTING IT IN A FRUIT SALAD.' I'm very sure that many of us dont even know that Tomato is a Fruit. Thats because we Indians always and as a rule use it along with veggies and lentils for savoury preparations. Now here's an unusual famous HYDERABADI dessert made from TOMATOES.. Yesss.. Sweet dish made from tomatoes.

Ingredients Serving: 4

1/2kg Tomatoes (red, ripe but firm)
1 small beetroot
2 tbsp ghee
1 tbsp All Purpose Flour
1/4 cup Milk
1/4 cup milk powder or 100 gms
1/2 beetroot (for colouring purpose)
1/2tsp Cardamom powder
1/4 cup sugar
Cashewnuts for garnishing.

Instructions

Clean wash the tomatoes and blanch them in a pan with 1 cup water until soft. Remove the skin. Cut the thick crown part. Mash them and strain using a sieve to get rid of seeds. Keep aside.
In a mixer jar, add peeled beetroot and grind to a fine paste with little water.
In a thick bottom pan, heat ghee. Add all purpose flour and saute till it turns light brown.
Add the mashed tomato pulp and milk. Cook on a medium flame till the moisture dries.
Add beetroot pulp, milk powder/khoya, cardamom powder and sugar. Cook till sugar melts and everything is well incorporated.
Garnish with sliced/chopped cashewnuts

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