Asoka Halwa of Tanjore origin , fast and easy to make with the common ingredients, gives us a change from the regular Halwas.
Ingredients :
Pasiparuppu / Moong Dhal 1/2 cup.
Ghee 1/2 cup.
Sugar 1 1/2 cups.
Wheat flour 3 tbsp.
Cashew 10
Method :
1. Heat a Kadai and dry roast the Moong Dhal till an aroma comes, taking care that it just starts turning red but does not become black. If even 1 grain becomes black, the colour and aroma of the Halwa may be lost.
2. Add 1 1/2 cups of water and rest for 15 mins. to save fuel and time. Then pressure cook for 4 whistles.
3. Heat 1/4 cup Ghee, add the nuts, later the Wheat Flour and sauté till it starts turning red.
4. Open the cooker, mash the Dhal and add sugar. Mix well. Add the roasted flour, mix well, add the remaining Ghee and stir constantly on a medium or low flame till the Halwa consistency is reached. The Tasty Halwa is ready.
The nuts can be roasted, kept aside and added in the end for a perfect presentation.
Note :
If the flame is high or medium, any dish can be made fast but a lot of care has to be taken to stir constantly, that the dish does not stick to the vessel or gets burnt. It is better to use a cooker or any thick bottomed Kadai or non stick Kadai.
If the flame is low, the dish is safe but takes time.
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| Asoka Halwa |
Ingredients :
Pasiparuppu / Moong Dhal 1/2 cup.
Ghee 1/2 cup.
Sugar 1 1/2 cups.
Wheat flour 3 tbsp.
Cashew 10
Method :
1. Heat a Kadai and dry roast the Moong Dhal till an aroma comes, taking care that it just starts turning red but does not become black. If even 1 grain becomes black, the colour and aroma of the Halwa may be lost.
2. Add 1 1/2 cups of water and rest for 15 mins. to save fuel and time. Then pressure cook for 4 whistles.
3. Heat 1/4 cup Ghee, add the nuts, later the Wheat Flour and sauté till it starts turning red.
4. Open the cooker, mash the Dhal and add sugar. Mix well. Add the roasted flour, mix well, add the remaining Ghee and stir constantly on a medium or low flame till the Halwa consistency is reached. The Tasty Halwa is ready.
The nuts can be roasted, kept aside and added in the end for a perfect presentation.
Note :
If the flame is high or medium, any dish can be made fast but a lot of care has to be taken to stir constantly, that the dish does not stick to the vessel or gets burnt. It is better to use a cooker or any thick bottomed Kadai or non stick Kadai.
If the flame is low, the dish is safe but takes time.
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