I have reached a small milestone in my blogging so i decided to celebrate myself by making this favourite sweet of mine and posting it too.Asoka Halwa is typically a traditional south Indian sweet made for weddings and during many festivals.It is not very popular or easily available in sweet shops like a Mysore Pa,Wheat Halwa or a Kaju Katli.The north Indian version of Moong Dal Halwa is done differently and stored for a longer period.I look forward to tasting Ashoka Halwa when i go for a wedding especially in the breakfast menu in a banana leaf Yum Yum!!!
You will Need
You will Need
- 1/2 cup Moong dal
- 11/2 cups Sugar
- 1/2 cup Ghee
- 2 tsp of Wheat flour
- Few Cashewnuts
- A pinch of Kesari Colour
- 1/4 tsp Cardamom Powder
- A pinch of Edible Camphor
1.Roast the dal in medium heat till nice aroma comes and keep it aside.
6.Combine sugar and the dal paste in a pan and heat in a low flame.
You can reserve some for garnishing if you like!!!Enjoy the hot hot halwa!!!!
- If you don not prefer food colour you can use Saffron strands soaked in hot milk and add.
- Roasting the dal and wheat flour before cooking gives a good aroma.
- I have used 1:3 portions sugar if you prefer you can reduce the sugar quantity.
- You can add some raisins and some other nuts also.
- Always cook in medium or low flame and keep stirring continously otherwise it will stick to the bottom because the halwa is thick.
- Since the dal is pressure cooked with water it does not have a very long shelf life.