Asoka Halwa

                                                                  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

• 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

How to

1.Roast the dal in medium heat till nice aroma comes and keep it aside.

2.When it cools down wash and pressure cook with just sufficient water.

3.When it cools down again make a smooth paste in the mixer.(if required add water and grind)

4.Fry some broken cashewnuts in one tsp ghee and keep it aside

5.In the same pan roast the wheat flour till you get a nice aroma.

6.Combine sugar and the dal paste in a pan and heat in a low flame.

7.Let it thicken a little

8.Dissolve the colour in a little water and add it to the dal mixture.

9.Mix well and add the roasted wheat flour slowly and mix without forming any lumps.

10.Add ghee,cardamom powder and edible camphor.

11.Mix well and add the fried cashew nuts.

You can reserve some for garnishing if you like!!!Enjoy the hot hot halwa!!!!

Notes

• 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.