Ashoka Halwa | Thiruvaiyaru Ashoka Halwa
Ashoka Halwa, Often reffered as Thiruvaiyaru Halwa, a legendary South Indian dessert that is very popular in weddings in the Tanjore district. This vibrant, glossy treat is a masterpiece of its silky texture, melt-in-the-mouth.
Ingredients
- 1/2 Cup Moong Dal
- 2 Tbsp Wheat Flour
- 3/4 Cup Ghee
- 1 Cup Sugar
- 1/4 tsp Food Colour Orange/Red
- 1 tbsp Cashew Nuts and Kismis
- 1/4 tsp Cardamom Powder
Instructions
- Wash and Soak moong dal for half an hour to one hour.
- Pressure cook the dal for 3 to 5 whistles, by adding 2 cups of water.
- Once the pressure cools down completely, mash the dal and blend it into a smooth paste.
- In a thick bottom pan heat 1 tbsp of ghee and fry cashew nuts and kismis.
- Keep them aside.
- Again heat the pan and add half portion of ghee.
- Add wheat flour and roast till the aroma comes out.
- And the color of wheat flour changes.
- Add the blended moong dal paste and keep stirring.
- Cook it in low flame only.
- Add sugar and keep stirring continuously.
- Once the sugar starts melting start adding ghee.
- Add ghee till the halwa start leaving the pan and coming into one mass.
- Add food colour and mix it well.
- Add roasted cashew nuts and cardamom powder.
- Mix it once and turn off the flame.
- Serve hot or warm Ashoka Halwa.
Notes
You can dry roast the moong dal or soak and pressure cook it.
While grinding the dal do not add water.
The blended dal should be thick and smooth textured.
Add ghee generously to get the gooey texture and taste.