Traditional sweet with moongdal
- 1 cup Moong dal (200 grams)
- 2 cups Sugar (400 grams)
- 3/4 cup Ghee
- 10 Cashew nuts
- 4 tsp Wheat flour
- 1 pinch Orange food color/Kesari color
- 1/2 tsp Cardamom powder
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Heat a pan or pressure cooker and add 1 cup of moong dal.
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Roast on a medium flame for 2-3 minutes.
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Now add 3-4 cups of water.
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Pressure cook for 3 whistles, or cook till it becomes mushy.
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Once the pressure released, cool down the moong dal completely.
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In a medium mixer jar, add cooked moong dal and make it a fine paste.
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Heat 1 tsp of ghee in a pan, add 10 cashew nuts.
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Roast it till it becomes a golden color and keep it aside.
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In a large, heavy-bottomed pan, heat 1 tsp of ghee.
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Add 4 tsp wheat flour and cook for 2 minutes or till a nice aroma comes out.
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Now add the moong dal and mix gently.
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Add 2 cups of sugar and combine well.
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Once sugar melted, add 4 tsp of ghee and cook on medium flame.
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Once the halwa thickens, add 1 pinch of orange food color(mixed with 2 tsp of water), and combine well.
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Add the remaining ghee and mix well.
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Add in roasted cashew nuts and 1/2 tsp cardamom powder.
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If halwa separates from the pan and also non-sticky, turn off the flame.
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Yummy Asoka halwa is ready to serve.
- Dry roast moong dal before you cook, to avoid the raw smell and to turn halwa more aromatic.
- You can adjust the sugar according to your taste.
- You can skip adding food color, either you can have halwa with the natural pale brown color or you can soak a pinch of saffron in 3-4 tsp of milk and add, for the natural reddish-orange color.
- You can add more ghee, the halwa will so tasty with more ghee.
- You can also skip wheat flour if you don't like it.