Hyderabadi Shahjahani Meetha /Tamater ka Halwa. Hyderabadi Tamatar Ka Meetha or Tomato sweet dish from Maimoona Yasmeen's Recipes YOU CAN ALSO REACH US ON : Youtube Subscribe. Hyderabadi Tamater Ki Chatni - The culinary traditions of the Nizams (kings) of Hyderabad are popular with many Hyderabadi Biryani and Dum Ka Qeema - A delicious, spicy, chatpata episode of COKE LOUNGE preparing three dishes and that is Hyderabadi Biryani and Dum Ka Qeema r. Khubani Ka Meetha is an authentic hyderabadi delicacy made with dried apricots and is a Other sweets commonly made in muslim households are suji ka halwa recipe and moong dal halwa recipe which are Hyderabadi desserts are quite popular all across India and among them sheer khurma.

From them I got the idea how this is made but. Badam Halwa is a rich and delicious Indian sweet made with pureed almonds, ghee, sugar and saffron. This badam halwa recipe posted here is without milk. You can cook Hyderabadi Shahjahani Meetha /Tamater ka Halwa using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hyderabadi Shahjahani Meetha /Tamater ka Halwa

You need 6-7 of Tomatoes, medium (less tangy ones).
It's 1/2 cup of Mawa or Khoya.
It's 1 tsp of Cardamom Powder.
It's 3/4 cup of Sugar.
You need 3 tbsp of Ghee or butter.
It's 1 cup of Full fat milk.
You need 1/4 cup of Pistachios or any nuts of choice.
You need as required of Beetroot puree or Red food colour (optional).

As I love all sweets badam halwa is no exception , I love the saffron flavour the best in badam halwa. I havent made many sweets with. Khubani ka meetha: Apricot Pudding, in which dry apricots are stewed in honey and topped with almond and cream. The original recipe is a translucent liquid.

Hyderabadi Shahjahani Meetha /Tamater ka Halwa instructions

First of all blanch tomatoes in hot boiling water for 15 minutes. Keep the vessel covered with a lid. After done, peel the skin off and mash them well. Add milk and sugar now..
Allow it to simmer on medium flame until nicely done. After about 8 minutes of simmering, add the cardamom powder and nuts. Keep stirring in between in order to avoid getting burnt at the bottom..
After about 8 to 10 minutes, when it is thick and starts leaving the sides of the pan, stir in mawa or khoya. At this point, you can also add little of Beetroot puree for a lovely colour. However, it is optional. Mix well and let it cool down a bit before refrigerating..
Serve it chilled with a generous garnishing of your favourite nuts. Hyderabadi Tamater ka Halwa is ready to be devoured. It is a rich dessert just as you would expect a Nizam's one to be. Enjoy! Happy Dessert Time Folks!.
A long lost recipe from the Hyderabadi Cuisine, this one is sure to steal your hearts. Tomatoes in halwa, yes ! you have heard it right. This tantalizing refreshing halwa was the most common sight at the parties and special occasions much before during the Nizam's rule and even until late 70's. But later on it became a completely forgotten and a neglected one to say.The goodness of tomatoes combined with mawa, dry fruits and ghee or butter creates a sensational halwa that tickles your tastebuds..

Double ka meetha: Bread Pudding topped with dry fruits, a derivative of mughlai dessert Shahi tukre. Manqooh -i Shahjahani Ya Shahjahan Namah. Qubani ka meetha is an Indian sweet made from dried apricots originating from Hyderabad. It is a common feature at Hyderabadi weddings. Khubani or Khobani is Urdu for apricot; it is believed that apricots were introduced to the Indian subcontinent by Central Asians.