This Halwa, made with Moong dhal (paasi Paruppu) and it is a specialty from Thanjavur district. This is also famously called as "Thiruvayaru Halwa”. I bet, definitely you would come across this Halwa in every wedding that happen in Tanjore side. It is also called moong dal halwa in different parts of the country.It takes a long time and lot of patience to prepare this Halwa.
Yellow split Moong dhal 1 cup
Milk 1 cup
Saffron a pinch
Wheat flour - 1/4 cup
Maida 1 Tablespoon
Water ¼-1/2 cup
Sugar 1 1/2 cup- 2 cups
Red food color: as desired (optional)
Kesari powder - 2 to 3 pinches
Ghee - 1 cup
Cardamoms – 8 no (powdered)
Cashews & Sliced Almonds 10 to 15 (broken into bits and fried in ghee)
- Wash the Moong dhal and add milk and saffron. Cook the Moong dal in a pressure cooker until soft. Mash the cooked dal and keep aside.
- Dry roast the wheat and Maida for a minute. Mix wheat flour in the water or milk to make a smooth, runny paste.
- Heat this flour mixture in a frying pan, stirring continuously, and bring to a boil.
- Add the mashed Moong dal, mix well and cook over medium flame.
- Once cooked, add the sugar, then half the quantity of ghee, and stir well.
- Add the food color and the remaining ghee slowly and stir continuously, until the mixture forms a ball and comes off the sides of the pan. At this point the ghee will start oozing out.
- Take 1 tsp. of ghee in a pan and again roast the nuts and cardamom powder. Add to the Halwa and switch off the flame. Asoka is ready now.
- Pour the mix into the greased tray or vessel. You,cut this into diamonds, squares, or rectangles.
- It will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the Halwa before reheating it.