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1 cup mixed fruits (Apple, Banana, Pineapple, Ripe
1/2 tsp vanilla essence (Optional)
How to Make Fruit Pudding
Blend two tomatoes into a smooth paste in a mixer after adding a cup of water. Pour this juice in a pan.
Peel the fruits, dice them into small pieces.
Add the fruits and sugar to the tomato juice and bring it to a boil.
Keep stirring occasionally.
After the fruits get cooked and the raw smell of tomato disappears, add the vanilla essence.
When bubbles appear and the pudding is thick in consistency, remove the pan from the stove.
In a kadai, heat the ghee and add cashewnuts that have already been 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 refrigerator for a week and can be eaten cold.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.