ASHOKA HALWA
Ashoka Halwa is a famous sweet from a humble village ‘Thiruvaiyar’ in Tanjore
district of Tamil Nadu. It is also
popularly known as 'Thiruvaiyar Halwa' and is often served at weddings. The halwa has a vibrant red color and it
simply melts in your mouth because of the heavy dose ghee that goes into it,
and if you still can’t resist it which I know is difficult don’t forget to go
for a run the next day!!!
I tasted this utterly yummy halwa at a very famous rather iconic eatery
in Chennai known as Prem’s grama bhojanam which is famous for its menu which
majorly consist of millets based preparations and there in the healthy thali
they served us this not so healthy sweet.
I thoroughly loved it and began to enquire the waiter how it is prepared
and he very happily shared the recipe.
I made a few variations to the recipe like I did not add the red food
coloring, added in a pinch of edible camphor and reduced the amount of
ghee. Surprisingly, even with less ghee the taste remains the same.
Preparation Time : 30 mins
Cooking Time : 1
hour
Serves : 6
Ingredients:
·
1/2 cup moong dal
·
1/2 cup sugar ( add more if you like it
sweet)
·
1 ½ tbsp. wheat flour/atta
·
4 tbsp ghee
·
½ tsp cardamom powder
·
6 to 7 cashew nuts
·
2 cups water
·
Tiny pinch of camphor
Method:
Dry
roast the moong dal till it turns golden brown.
Soak
the roasted moong dal for 30 minutes.
Pressure
cook the moong dal with 2 cups of water until fully cooked. Mash and blend the dal to a smooth paste.
Heat
oil in a pan heat 1 tbsp. ghee and fry the cashew nuts until golden brown and
keep aside.
In
the same ghee fry the wheat flour on medium flame till it releases a nice
aroma.
In
a separate non-stick pan over medium heat cook the dal and sugar for 5 to 7
minutes.
The mixture will become watery
from the moisture the sugar oozes out.
Start
adding the ghee at this stage, 1 tbsp at a time until all the ghee is
incorporated into the dal mixture. Cook
for 5 more minutes.
Add
fried cashew nuts and cardamom powder.
Mix well.
Now
add the fried wheat flour to the mixture and stir continuously. Slowly the halwa will start to thicken and
leave the side of the pan. Continue to
cook for 5 to 7 minutes or until the halwa starts oozing out the ghee.
Serve
Ashoka Halwa garnished with fried cashew nuts.