Asoka Halwa (Moong dal Halwa)

IMAGERY:

           Asoka halwa or Moong dal halwa is a dessert which has its origins from Thiruvaiyaru. I learnt this recipe from my mom. I have always heard Asoka halwa in cooking groups and I got it when my mom taught me. Instead of having the regular prasadham for the pooja at home I wished to have a different one and a sudden thought of making a halwa. 

          This halwa needs ghee or oil in a little high quantity for it to be non sticky. So this is special for all ghee lovers. Enjoy this special dish at your kitchen.

INGREDIENTS:
Moong dal (Paasi Parupu) -
Sugar -
Cashews - 10 to 15
Raisins - 10
Ghee -
Food color - a pinch
Wheat flour (optional) - 1 tbsp

PREPARATION:

• Dry roast moong dal in a pan or cooker until the dal 

• Now, pressure cook the dal in a mashy consistency.

• Once the dal is cooked, add food color and mix well.

• Add sugar and mix such that sugar gets well blended to the mushy dal. 

• While you stir the mixture, add ghee so that we get the halwa non sticky. 
• Mean while, heat ghee and add raisins and cashews for the seasoning. Add this to the halwa and stir until it comes out non sticky to the sides. Add ghee if needed.

• Off the stove and transfer the halwa to a serving bowl. Present it with raisins and cashews. 

 Asoka Halwa ready :-)