Asoka halwa
Ashoka halwa is a very easy halwa recipe that you can try for this Diwali 2017.I have tasted this ashoka halwa quite a few times as hubby’s native is Thanjavur and this sweet is very famous in Thiruvaiyaru in Tanjore district.This is served in most weddings ther Ashoka halwa is a very easy halwa recipe that you can try for this Diwali 2017.I have tasted this ashoka halwa quite a few times as hubby’s native is Thanjavur and this sweet is very famous in Thiruvaiyaru in Tanjore district.This is served in most weddings ther Ingredients
1/2 cup yellow split moong dal
2 cups water
1/8 cup wheat flour(atta)
1 cup sugar
1/3 cup melted ghee
1/4 tsp cardamom powder
1 drop each red and orange food color
1.5 tbsp broken cashews
Instructions
Dry roast moong dal for 2 mins, do not let it brown.Now add 2 cups of water to it.Pressure cook for 4 whistles in medium flame.
Once pressure releases by itself, take it in a blender and blend it until smooth. It may look watery but will be perfect as it thickens.
See the texture, it should be smooth,Set aside. In a small pan add 2 tbsp ghee, add cashews and fry until golden brown,remove it.
Now add wheat flour and fry for 2mins.Switch off and set aside.
Now in a thick bottomed kadai, add moong dal paste along with sugar.Switch on the flame and mix it well, it will be goey at this stage add wheat flour mixture.
Mix well then add red and orange food color, mix it well with a laddle.
Now keep cooking in low medium flame and keep adding the remaining ghee spoon by spoon, keep stirring. It will start to thicken.Add ghee, and keep cooking.
It will start to roll and leave the sides of the pan and leave ghee at the sides.After sometime the ghee will be absorbed.Now add fried cashews and cardamom powder.
Mix well, and cook for few more mins until the mixtureturns glossy and start to roll nicely.This is the correct stage, switch off.
Recipe Notes
Use a thick bottomed kadai.Be patient and keep stirring.
The halwa will become thick with time,heat it while serving so that ghee oozes out.
The ghee measure should be almost equal or little less than the quantity of moong dal
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