Aug 22, 2012

Asoka Halwa

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.


Ingredients
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)

Method:
  •  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.

 Note:
  • 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.

I am sending and linking to " Sending to Dish it out – Sugar and Butter and Vardhini’s page"





3 comments:

  1. Heard about it but never tasted..Looks good.. :)

    ReplyDelete
  2. Oh that is beautiful!!! very festive!! Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes...

    Sowmya

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...

Blog Directory

Everyrecipe.com.auhaaram logoIndian Cooking Blogs Food & DrinkTop Food Blogs

Blog Promotion Top BlogsPromote Your Blog
I heart FeedBurner

DMCA.comTasty Query - recipes search engineTasty Query - recipes search engine Food & Drink
Minarestips.se
itsPotluck
My recipes are on
itsPotluck
Food-Drink blog Food & Drink Blogs
best blogsFollow my blog with Bloglovin