2 ripe tomatoes
2 cups sugar
1 cup mixed fruits
½ tsp vannila essence
Blend two tomatoes into a smooth paste in a mixer adding a cup of water.
Pour this juice in a pan.
Peel the skin from the fruits and dice into small pieces.
Add the fruits and the sugar to the tomato juice and bring it to boil.
Keep stirring occasionally.
After the fruits get cooked and the raw smell of tomato disappears, add the Vannila essence.
When bubbles appear and the pudding is thick in consistency, remove the pan from the stove.
In a Kadai, heat ghee and add cashewnuts which is cut into small pieces.
When the cashews turn golden brown in colour, pour the ghee and cashewnuts into the pudding and stir.
This pudding can be stored in the refregirator for a week and can be eaten cold.
Change the proportion of sugar to suit your taste.