This Hyderabadi style Shahjahani Meetha is a lost recipe. It was very popular during the olden days of the Moghuls. However, it is not much heard of. This unique halwa or dessert is prepared with tomatoes, which is the main ingredient in this recipe. It is a very easy and a simple recipe, having very few ingredients. So it can be dished out in a jiffy. It becomes all the more easier with store bought khoya.
To get the rich red colour, I added some beetroot puree instead of food colour. You can add anything you prefer. So surprise your loved ones with this dessert and let them play the guessing game of the core ingredient. This is a great party recipe apt for special occasions and weddings. So check out the step by step pictorial recipe to prepare this exotic Hyderabadi Meetha.
- 500 gms. ripe tomatoes
- 1/4 cup sugar
- 1 tsp. ghee
- 1/4 tsp. cardamom powder
- 100 gms. khoya / mava
- 2 tbsp. beetroot puree
- 2 tbsp. chopped nuts
Make cross slits on the tomatoes and boil for 10-12 minutes. Keep aside to cool. Then peel the skin. Transfer to a pan and mash them well with a potato masher.
Add powdered sugar and ghee. Mix well and simmer on a low flame till it thicken slightly. Keep stirring in between to avoid getting burnt at the bottom.
Now add the cardamom powder, beetroot puree and khoya. Give it a mix and add 1 tbsp. of chopped nuts.
Continue to simmer till all the moisture gets absorbed and the halwa becomes thick and leaves the sides of the pan.
When done, switch off the flame and garnish with the remaining nuts.
Keep aside to cool before refrigerating it. Serve this delicious Shahjahani Meetha chilled and enjoy!!!!
Make cross slits on the tomatoes & boil for 10-12 minutes. Keep aside to cool. Then peel the skin.
Transfer to a pan and mash them well with a potato masher.
Keep aside to cool before refrigerating it.
Serve this delicious Shahjahani Meetha chilled & enjoy!!!!
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