Tomato Ki Mithai

Ingredients
• Tomatoes,blanched 4 medium
• Sugar 1/2 cup
• Cloves 8-10
• Ghee 1 tablespoon
• Cashewnuts,finely chopped 1 tablespoon
• Raisins 1 tablespoon
• Almonds,finely chopped 8-10
• Pistachios,finely chopped 8-10
• Khoya/mawa,grated 250 grams
• Green cardamom powder a pinch
Method
Cook sugar and ¼ cup water to make a syrup.

Make a small cut in tomatoes and remove the eyes.

Blanch tomatoes in hot water for 1 minute. Then transfer them into cold water and peel the skin.

Cut upper part of the tomatoes and scoop out the inner part to create a pocket.Add 8-10 cloves and the tomatoes to the sugar syrup and cook for nearly 15 minutes.

Heat 1 tbsp ghee in a non stick panAdd cashewnuts, raisins, almonds and half the pistachios and sauté.
Add khoya and mix well and sauté on low heat. Sprinkle green cardamom powder. Transfer this stuffing mixture onto a plate.

Remove the tomatoes from the sugar syrup and fill them with the stuffing.Cool the tomatoes. Halve some of them, and cut the remaining into slices.

Transfer onto a serving plate, garnish with the remaining pistachios and serve.