First of all blanch the tomatoes in hot boiling water for 15 minutes. Keep the vessel covered with a lid.
After 15 minutes, peel off the skin and mash the tomatoes well after adding them to a cooking pot.
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.
Mix well and let it cool down a bit before refrigerating.
Serve it chilled with a generous garnishing of nuts.
I did not add any colour to this. It is purely optional.
You can even add about 1/4 th cup of beetroot juice for a richer colour.