First of all blanch tomatoes in hot boiling water for 15 minutes. Keep the vessel covered with a lid. After done, peel the skin off and mash them well. Add milk and sugar now.
Allow it to simmer on medium flame until nicely done. After about 8 minutes of simmering, add the cardamom powder and nuts. Keep stirring in between in order to avoid getting burnt at the bottom.
After about 8 to 10 minutes, when it is thick and starts leaving the sides of the pan, stir in mawa or khoya. At this point, you can also add little of Beetroot puree for a lovely colour. However, it is optional. Mix well and let it cool down a bit before refrigerating.
Serve it chilled with a generous garnishing of your favourite nuts. Hyderabadi Tamater ka Halwa is ready to be devoured. It is a rich dessert just as you would expect a Nizam's one to be. Enjoy! Happy Dessert Time Folks!
A long lost recipe from the Hyderabadi Cuisine, this one is sure to steal your hearts. Tomatoes in halwa, yes ! you have heard it right. This tantalizing refreshing halwa was the most common sight at the parties and special occasions much before during the Nizam's rule and even until late 70's. But later on it became a completely forgotten and a neglected one to say.The goodness of tomatoes combined with mawa, dry fruits and ghee or butter creates a sensational halwa that tickles your tastebuds.
