Happy New Year everyone, may this new year be a joyful ride for you and your family. To start the new year with a sweet note, today I am sharing the recipe of a divine Ashoka Halwa. I tried this during the Diwali and somehow I missed to post it here. This halwa is served in most of the weddings of Tanjavur district during breakfasts. It tastes so delicious and let's see the step-by-step preparations:
Ingredients:Moong Dal(Paasi paruppu) - 1/2 cup
Wheat flour - 2 tblsp
Ghee - 4 tblsp
Sugar - 1 Cup
Cardamom powder - 1/4 tsp
Orange Food Color(Kesari powder) - a pinch
Cashew nuts - few
Method:
1. Dry roast moong dal until nice aroma comes(approximately 2 mins). Pressure cook it with 2 cups of water for 5 to 6 whistles. When the pressure releases, mash it well.
2. Heat 2 tblsp of ghee in a pan and roast the cashew nuts until golden brown. Remove and keep it aside. In the remaining ghee, roast the wheat flour until nice aroma comes in low flame. Take care not to burn it.
3. Remove the roasted wheat flour along with the ghee and keep it aside. Now, add the mashed moong dal in the same pan and add the sugar along with this.
6. Add the cardamom powder and the roasted cashew nuts. At this stage, the halwa will start leaving the sides of the pan and the ghee oozes out. This is the correct halwa consistency, switch off the flame at this stage.
Serve it warm or cold. Enjoy the yummy sweet.
Points to remember:
- Take care not to burn the wheat flour while roasting it.
- The moong dal should be mashed smoothly. If it is grainy, then the halwa will not be smooth.
- To get non sticky halwa, add enough ghee. Don't compromise on the ghee to get perfect textured halwa. You can collect the excess ghee that oozes out.
- The sweetness of the halwa is medium as per the mentioned sugar quantity. You can increase 1 or 2 tblsp if you want more sweetness.
- The ghee gets frosted when the halwa cools and the texture becomes grainy. Hence, heat a little while serving to get smooth halwa.
Happy's Cook - Divya
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