Sugar 150 gm
Ghee 2 tbsp
Cardamom 4 no
Boil water and blanch the tomatoes for 2-3 minutes. Drain, peel, deseed and chop.
Grind cardamom with 1 tablespoon sugar to a fine powder, sieve and keep aside.
Boil sugar with ½-cup water and make a syrup and keep aside.
Heat the Ghee and add the tomato pulp and cook till the liquid dries up. Cook on low heat.
Increase the heat, add khoya and syrup and stir continuously. Reduce to low heat, keep stirring to avoid burning and cook till it starts to leave the sides.
Sprinkle the cardamom powder and serve hot.
(Courtesy: Eros Hotel, New Delhi)