Ashoka Halwa is a South- Indian delicacy that is very famous in the Delta regions ( Thanjavur) of TamilNadu. Though this is a very famous halwa, it is very rare to find it in any sweet shop. It is made fresh at home with things that are staples. It is a household affair at any festival or occasion. This Halwa is also served in every marriage for the breakfast. The Ghee loaded glistening Halwa served on a banana leaf is Ashoka Halwa is made with a combination of Moong dal and wheat flour. This Ashoka Halwa is very simple to make and tasty to eat. While this is the Deepavali season, I also realized that this is my 150th post on my website. It means double the joy to me to make this halwa. Try this easy and traditional halwa for this festive season.
Ingredients
Instructions
- Wash and pressure cook half a cup of moong dal. Give three to four whistles, until the dal is cooked in a mash.
- Heat a pan and add a teaspoon of ghee. Add Cashews and roast them to a golden brown. Set aside.
- In the same pan, add two teaspoons of wheat flour and roast it until they lend out a nice aroma.
- Add the cooked moong dal to the roasted wheat flour. combine them together to avoid lumps. Let it begin to thicken.
- Mix food coloring in water. Add the food coloring to the dal and combine it together uniformly.
- Add a quarter cup of sugar to it and mix until it melts. Let it cook.
- Keep adding ghee in intervals after the sugar melts. The right consistency of the halwa is it rolls together and not stick to the bottom of the pan. Add Cardamom powder and roasted cashews. Transfer to the serving bowl.
Notes
- The quantity of Ghee given here will render a perfect glistening halwa. If you want to reduce the quantity of ghee, you may do so.
- You can also roast the moong dal and pressure cook it. But make sure it is well cooked.
- If your moong dal is not mushy, run it in the mixer to get a soft moong dal paste and proceed with the rest of the process.