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Tomato Halwa

"Tomato Halwa (Tomato Pachadi)," one of those unique South Indian dishes that beautifully blurs the line between a dessert and a side dish. Made with ripe tomatoes, sugar, ghee, cashews, and a touch of rose essence, this recipe delivers a delightful balance of sweetness, mild tanginess, and rich aroma that makes it truly unforgettable.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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Ingredients
  

  • 6 large tomatoes roughly chopped
  • ¾ cup sugar
  • ¼ cup ghee
  • 10 –12 cashews roughly chopped
  • 1 tsp corn starch
  • 2 –3 drops rose essence

Instructions
 

  • Roughly chop the tomatoes and grind them using a hand blender or mixer. Pulse only briefly to retain some texture. Measure approximately 4 cups of tomato puree.
  • Heat a wide pan and add the ghee. Roast the cashews until golden brown. Remove and set aside.
  • Pour the tomato puree into the same pan and cook on low-medium heat to avoid splattering.
  • Stir frequently until the tomatoes are well cooked and most of the moisture has reduced. Once the tomato mixture starts changing color slightly and thickens, add the sugar.
  • Continue cooking. The mixture will become loose and watery after adding sugar.
  • Mix the corn starch with 3 tbsp water to form a smooth slurry. Add the corn starch slurry to the tomato mixture and keep stirring continuously.
  • Cook until the mixture thickens, turns glossy, and starts leaving the sides of the pan. Add the roasted cashews and rose essence.
  • Stir for another minute. Switch off the flame and serve warm.

Notes | FAQ

  • Roughly crushing the tomatoes instead of making a smooth puree helps achieve the best texture.
  • Cook the entire dish over medium heat for even cooking and better flavor.
  • Corn starch gives the halwa its glossy finish and characteristic texture.
  • Adjust the sugar depending on the sweetness and tanginess of the tomatoes.
  • Use ripe red tomatoes for the best color and flavor.
  • The mixture will loosen considerably after adding sugar; this is completely normal.
  • Continuous stirring after adding the corn starch slurry prevents lumps from forming.
  • The halwa thickens slightly more as it cools.
Tried this recipe?Let us know how it was!