Asoka Halwa is a must try for those who are looking for a traditional dessert to indulge in. This is one of the easiest halwa recipes that can be made with a fewer ingredients.
This dish originated from Thiruvaiyaru, a town in Thanjavur district in the Indian state of Tamil Nadu. If you happen to visit Thiruvaiyaru , do not miss the famous “Andavar Halwa Shop“. Also, visit the world famous Brihadeeswarar Temple – UNESCO World Heritage Site , a perfect illustration of the great heights achieved in the field of architecture by the Chola rulers. The temple turned 1000 years old in 2010.
Preparation Time: 5 mins Cooking Time: 25 mins Serves: 4
- 1/2 cup Moong Dal
- 1 cup Sugar
- 1/2 cup Ghee
- 1 1/2 tbsp wheat flour
- 1/4 tsp cardamom powder
- Red Food Color gel / powder
- 1 tbsp nuts ( Cashew, Almond)
Heavy bottomed Saucepan, stirring spoon, pressure cooker
- Pressure cook Moong Dal with 2 cups of water. Mash it really smooth.
- You can use a hand blender or a mixer to make it smooth.
- In a pan, heat 2 tbsp of ghee. Fry the nuts until golden brown and keep aside. Turn off the heat and add wheat flour to the ghee and fry. Do not burn it.
- In a heavy bottomed saucepan, mix cooked dal with sugar.
- Add ghee 1 tbsp at a time to the dal and sugar mixture and mix until it gets incorporated.
- Add food color and mix well.
- Add cardamom powder and nuts.
- Add wheat flour. The mixture will get thickened. Keep cooking on medium heat, until halwa starts to seperate from the pan and is glossy.
- Consistency can be attained by adjusting the cooking time and quantity of ghee.