Moong dal halwa ( Asoka )
Ashoka Halwa or Asoka Halwa is a popular dessert from Thiruvaiyaru, Thanjavur District (South part of India). The main ingredient of this dish is split moong dal or paasi paruppu. There are different methods of preparation for this dish. This is an easy method and it takes very less time to cook this dish unlike the wheat halwa.
Ingredients- Moong dal - 1 cup
- Food colour - a pinch
- Ghee - 3/4 cup
- Oil - 1/4 cup
- Sugar - 1 1/2 cup
- Cashew- few
- Wheat flour - 11/2 tbsp
- Water - 4 cups
- In a pan, heat 2 tbsp ghee, first fry cashew nuts until golden, keep aside and switch off the flame.
- Fry wheat flour in the same pan in hot ghee till it rleases aroma, Keep aside.
- Pressure cook moong dal with 2 cups water, leave for 1 whistle and simmer for 15 minutes Mash them well.
- In a heavy bottomed pan or non stick pan, heat the cooked dal.
- Mix them well in low flame for 15 - 20 mins till water absorbs.
- Add ghee 1 tbsp at a time. Mix well until it gets incorporated with the moong dal.
- Add sugar and again add another tbsp of ghee and repeat until done with the ghee.
- The color of the moong dal mixture turns transparent as you cook.
- Once thick, add food color and mix well. ( the process of cooking moong dal and sugar mixture will take about 1 hour to get the right consistency in low flame).
- Add cashew nut, cardamom and lastly the fried wheat flour with ghee.
- Once you add wheat flour, the mixture will thicken and keep cooking, it will start leaving the pan. Do in medium flame.
- Once halwa consistency reaches, that is the ghee oozes out and becomes glossy, switch off the stove.
- Garnish and serve.
No comments:
Post a Comment