Ashoka halwa

Ashoka halwa or pasiparuppu halwa


Moong Dal/Pasi paruppu - 1/2 cup

Wheat flour - 1/4 cup

Ghee/Clarified butter - 4 tbsp

Sugar - 1 1/2 cup 

Cardamom powder - 1/4 tsp

Any food color or kesari powder - a pinch

 Cashew nuts - 6-7


Dry roast moong dal until you get a light aroma of roasted dal. Do not over roast it. You do not have to brown the dal. Add 1 1/2 cup of water and pressure cook until soft and mushy. Mash it well. You can also blend it in the mixie/blender (once it cools a little) if the dal is not cooked to a mush.


Heat 1 1/2 tbsp of ghee and roast cashew nuts until golden brown. Remove from pan. In the same pan, fry the wheat flour on low heat until it turns light brown and you get the aroma of roasted wheat flour. Once the raw smell of the wheat flour goes, add the cooked and mashed (or blended) moong dal. Add sugar, mash everything well and cook on medium low heat. Once you add sugar, the mixture will become watery.


Add a tbsp of ghee and continue to cook, stirring continuously.  Add another tbsp of ghee after a few minutes of cooking. Add food color or kesari powder and mix well. Once it starts thickening, add the rest of the ghee, cardamom powder and cashew nuts. Cook stirring continuously until the halwa starts to leave the sides of the pan. Tips -The halwa should not stick to your hands once it is done.


Ashoka halwa is ready.



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