Halwai February 10, 2019


• 3 – Tomatoes (medium size)
• 3 tbsp – Sugar
• 1 tsp – Ghee
• Cashew nuts – a few
• Raisins – a few
• Cardamom powder – a pinch


  1. In a vessel boil four to five cups of water.
  2. When it starts boiling, add the tomatoes and close with a lid.
  3. Cook for three minutes.
  4. Gently take out the tomatoes from the water and allow to cool.
  5. Once it has cooled down, peel the skin and put it in a mixie and make a fine puree.
  6. Put the puree in a vessel and add sugar.
  7. Stir continuously and bring to boil.
  8. When it starts boiling and becomes a little thick, fry cashew nuts and raisins in a tsp of ghee and add it to the pachadi along with cardamom powder.
  9. Mix it and remove.
  10. Recipe Courtesy: Kamala’s Corner