Heat a frying pan add ghee and fry cashewnuts till golden brown and keep aside,now fry the kishmish.

Take a pan add sugar and water along the Cardamom and bring to boil until sugar is melt down.

Now add the tomato chunks and let it cook until all the tomatoes have cook and melted out,reduce the flame and let become thick consistency.

Add the cashewnuts and kishmish,mix well.

Can be eaten with anything of your choice

P.S:-Can be refrigerated up to 2 to 3 weeks