Hyderabadi Tomato Halwa Recipe: A Decadent South Indian Dessert

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Hyderabadi Tomato Halwa Recipe: A Decadent South Indian Dessert - Plattershare - Recipes, food stories and food lovers

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South Indian

About Hyderabadi Tomato Halwa Recipe: A Decadent South Indian Dessert

Indulge in the exquisite Hyderabadi Tamator Ka Halwa, a surprisingly delightful dessert that transforms simple tomatoes into a rich and creamy treat. This unique South Indian recipe blends the unexpected tang of ripe tomatoes with the luscious richness of mawa (dried milk solids), creating a flavor profile that's both sweet and subtly savory.
Spiced with warm cardamom and adorned with crunchy cashews, each bite offers a delightful contrast of textures and tastes. Perfect for festive occasions or as a sophisticated end to any meal, this halwa is a true testament to the innovative spirit of Hyderabadi cuisine.
This easy-to-follow recipe unlocks the secrets to creating this unforgettable dessert, guiding you step-by-step to a culinary masterpiece that will impress your family and friends.
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Recipe Time & More

Prep10 minutes
Cook15 minutes
Total25 minutes
Calories1326 kcal
Serves2
Served AsDesserts
Recipe TasteCrunchySourSweetTangy

Ingredients
 

For the Halwa

  • 300 gm Tomatoes boiled and peeled, ripe
  • 1 cup Sugar
  • 1/2 cup Mawa also known as khoya; dried whole milk solids
  • 1/4 tsp Cardamom Powder finely ground
  • 10-12 Cashews for garnish, roughly chopped
  • 2-3 tbsp Ghee clarified butter is preferred for richer flavor
  • 1/4 cup Water for initial boiling of tomatoes
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Instructions
 

Prepare the Tomatoes

  • Blanch the tomatoes in boiling water for 5 minutes. Peel off the skins and puree the tomatoes using a blender or food processor.

Cook the Halwa

  • Heat ghee or butter in a heavy-bottomed pan over medium heat. Add the tomato puree and sugar. Stir continuously until the mixture thickens and begins to release its moisture. This takes approximately 15-20 minutes.

Incorporate Mawa and Spices

  • Reduce the heat to low. Add the mawa (khoya) and cardamom powder. Stir gently and continuously until the mawa is fully incorporated and the halwa is smooth and creamy. This should take about 5-7 more minutes.

Garnish and Serve

  • Pour the halwa into a serving dish. Garnish with chopped cashews. Allow it to cool slightly before serving. Serve warm or at room temperature.

Recipe Notes

Expert Tips for the Best Hyderabadi Tomato Halwa

  • Use ripe, flavorful tomatoes for the best results. The sweetness of the tomatoes will enhance the overall taste of the halwa.
  • Stirring continuously is crucial throughout the cooking process to prevent sticking and burning. Use a heavy-bottomed pan for even cooking.
  • Adjust the amount of sugar according to your preference and the sweetness of the tomatoes. You may need to add a little more or less depending on the tomato variety.
  • For a richer flavor, toast the cashews in a dry pan before garnishing. This adds a delightful nutty aroma and crunch.

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4.75 from 4 votes

Recipe Nutrition

Calories: 1326kcalCarbohydrates: 116gProtein: 37gFat: 88gPolyunsaturated Fat: 26.4gMonounsaturated Fat: 52.8gFiber: 8gSugar: 66g

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