Asoka Halwa ( அசோகா ஹல்வா )

Asoka Halwa

 ( அசோகா ஹல்வா ) 

Ingredients: 

Yellow split dhal / Moond dhal ( பாசிப்பருப்பு ) - 1/2 cup

Wheat Flour ( கோதுமை மாவு ) -  2 tb sp

Sugar  ( சக்கரை ) - 1 cup

Food color / kesari powder ( கேசரி பவுடர்)  (optional ) - a pinch

Cashew nuts ( முந்திரி பருப்பு ) -  4 whole, split  into halves

Cardamom powder ( ஏலக்காய் தூள் ) -  1 tsp

Ghee / clarified butter or  unsalted butter ( நெய் அல்லது வெண்ணெய் ) - 4 tbsp

Steps:

Dry roast the dhal until fragrant.

When cooled, blend it into a fine dry powder. 

In a heavy bottom pan, add 2 tablespoon of ghee, roast the wheat flour.

After 2 minutes, add the dhal powder and fry.

Add a cup of boiling water and cook without forming lumps.

Add sugar and the remaining ghee and mix well.

Add in the food colour.

When the halwa leaves the sides , add in cardomom and fried cashewnuts / almonds. 

It should neither be sticky nor too hard, has to be in  soft consistency. Remove from fire

My Notes:

Asoka halwa is a traditional sweet prepared in temples as an offering.

The words - Soft, melt in the mouth, slide through the throat , irresistible, - synonyms to halwas goes for this dish also.

This recipe has many variations like any other dish.

- Moong dhal is boiled and added to the wheat flour. I have roasted and used dry powder as this way retains the fragrance of the dhal than boiling. But is a personal choice.

- one string consistency sugar syrup is used. I have added sugar directly as I have found the same time and same consistency has been achieved by either ways. 

- food colour is added for the bright colour or avoided

- wheat flour is given a skip. It can be prepared solely with the moong dhal.

- I have used raw almonds instead of fried cashew nuts.

This method is easy to make but no compromise on the finished product. Recently we relished this on my hubby's birthday. :)