Ashoka halwa is a South
Indian version of moong dal halwa.. both have a different taste, but the base
is moong dal.
In most of the tambrahm marriages,
morning breakfast will have moong dal halwa. For so many years I had no clue
what that is made of.. but relished that sweet so much. The name of the sweet
says Ashoka.. so I had no idea what that is made of. I never bothered to ask anyone.. all that I wanted
was enjoy the sweet.
I grew up in perur, my
house was near Vaideegal kalyana mandapam. Being in a big family, there will be
always weddings and functions in that vaideegal mandapam. So I enjoyed so much
eating all the special breakfast in the functions. How much I miss those
weddings and functions being here in Chennai. In Chennai there will be rarely
any functions and with my work, I hardly get time to attend any functions. I
pity my daughter for this, atleast I enjoyed
during my childhood. These kids have no idea about that.
Recently saw Raji’s post in Raks kitchen.. I remembered
those days and immediately gave a try.
My daughter enjoyed that
too. She first thought it was kesari, but later I told her it is Ashoka halwa.
I also did a lil parcel
for my appa.. he loved it too. He being a sweet master.. I was like waiting for
him to taste and give feedback. When I saw the reaction after he ate it.. I was
like flying high with joy.
Now let’s jump into the
recipe.
Ingredients:
- Moong dal – ½ cup
- Water – 2 cups
- Sugar – 1 cup
· Orange Food color - a pinch- Cashews - few
- Wheat flour – 2 tbsp
- Ghee – ¼ cup and little more
- Cardamom powder – ¼ tsp
Method :
Wash and cook moong dal with 4 times the water (1:4 dal – water ratio) for about 5 to 6 whistles till is cooked really well.
Mash it well with a ladle. It should be a smooth paste. Keep it aside.
Wash and cook moong dal with 4 times the water (1:4 dal – water ratio) for about 5 to 6 whistles till is cooked really well.
Mash it well with a ladle. It should be a smooth paste. Keep it aside.
In a thick bottom kadai,
add a tbsp of ghee and golden fry the cashews. Transfer the fried cashews into
plate and leave the ghee in the kadai.
Now add the Wheat flour
and fry well in the ghee till it is nicely roasted. Don’t brown it too much.
Collect that into another plate.
Now add the cooked moong
dal, sugar, 1 tbsp of ghee in the kadai and keep stirring it in medium heat.
Keep stirring until you
get a glassy consistency.. Keep adding a tbsp of ghee every 5 mins.
You will get the glassy
consistency around 15 mins.
Add the fried cashews, wheat flour, a pinch of food color and 2 tbsp of ghee now.
Add the fried cashews, wheat flour, a pinch of food color and 2 tbsp of ghee now.
Keep stirring again for 5 mins, now the ghee will start oozing out.
Switch off the stove.
It is yummy while served
hot. If you are refrigerating, slightly heat and serve.
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