Step-by-step
1
firstly, in a pressure cooker heat 1 tsp ghee and roast ½ cup moong dal.
2
add 2 cup water and mix well.
3
cover and pressure cook for 3 whistles or until dal is cooked well.
4
cool the dal completely and blend to smooth paste. keep aside.
5
in a large kadai heat ¼ cup ghee and roast 2 tbsp wheat flour.
6
roast until the flour turns aromatic and lump-free.
7
further, add in prepared moong dal paste. stir and cook making sure the dal paste is well combined.
8
cook for 5 minutes or until the mixture starts to thicken slightly.
9
add in ¾ cup sugar and mix well.
10
dissolve the sugar keeping the flame on medium.
11
keep cooking for 15 minutes or until the mixture turns glossy.
12
now add a pinch saffron food colour and mix well.
13
keep cooking on low flame until the mixture separates the pan. takes approx 25 minutes.
14
further in another pan heat 1 tbsp ghee and roast 2 tbsp cashew and 2 tbsp raisins until the nuts turn golden brown.
15
add in roasted nuts over the halwa and add ¼ tsp cardamom powder. mix well.
16
finally, ashoka halwa is ready to serve.
Video
Notes
- firstly, make sure to blend the dal to get a smooth texture.
- also, adding wheat flour will help to hold the halwa and gives a chewy bite.
- additionally, use fresh homemade ghee as ghee plays a major role in halwa.
- finally, ashoka halwa thickens once cooled, so make sure to warm slightly before serving.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/ashoka-halwa-recipe-asoka-halwa-recipe/