I am not a sweet teeth person, Because i have so many limitations towards sweet recipes, Everything is counted when it comes to calorie, so i am much conscious on that. I should blame my poor metabolism. Also if it is sweet i have very few likes, jalebi is my all time favorite, and next is jangri, rest of the sweet recipes are my limitation, it means i take a bit to taste.
So you can see very less sweet recipes in my space,
One fine day my school friends i yet to meet her its been more than 12 years, she pinged and asked, Why u didnt update the ashoka halwa recipe? I do not know what to answer. Because i totally forget the name itself, I said i will make it in the week end and upload it, also she mentioned this is our town special . I was double happy to prepare the recipe, Yes it is famous in Thanjavur and thiruvaiyaru. You will get it in different colour too likelight yellow, dark orange, tomato orange. But the preparation is very easy , and perfect for beginners in cooking.
Ghee – 2 tbsp
Cashew – 2 tbsp finely chopped
Wheat flour – 1 tbsp
To soak and cook
Moong dal – 1 cup
Milk – 1 cup (Adjust depends on the moong dal)
Sugar – 1 cup (it is enough infact i have used less than 2tbsp from the 1 cup sugar .it is perfect, if u are sweet teeth then add 1 cup + 2tbsp)
Ghee – 5 Tbsp (but can be reduced or increased depends on the need would suggest 3 tbsp)
Cardamon – 3 to 4
water – 1/4 cup
food color – a pinch ( i used light orange you can try with yellow or tomato red)
Soak the moong dal for 20 minutes, and pressure cook it by adding the milk. and leave for 3 to 4 whistles. Once cooked allow it to cool completely and mash it. Or else, You can saute the moong dal in the pan for 5 to 8 minutes, once it starts turning to brown color off the flame and allow it to cool and pressure cook it by adding the milk. and cool down and mash it. either way you can do it.
Now take the heavy bottomed kadai and add the 2 tbsp of ghee , once melt add the cashew and fry it and take it keep aside now add the wheat flour and saute once it mixes well with the ghee off the flame and collect the mixture in a bowl and keep it . Now in the same kadai add the sugar and 1/4 cup of water , Once the sugar melts,
Add the wheat flour mixture and stir well so that it wont form any lumps once it dissolved the sugar water,
add the smashed moong dal mixture along with 2 tbsp of ghee, keep stirring so that it wont form any lumps.
Then add the food colour and mixes well , again add the 2 tbsp of ghee and add the fried cashews and elachi, and a tbsp of ghee, Keep stirring, at one point you can see that it wont stick in to the kadai and it comes as lumps, thats the stage off the flame
serve hot .usually it will be served in banana leaf,
- Do not add water at any point in the preparation. Except for the sugar dissolves.
- If u feel the mixture is too solid, you can add milk.
- Either you can pressure cook the moong dal or use the open kadai method, The result should be boiled moong dal.
- Do use the heavy bottomed kadai .
- Adjust the flame depends on the kadai heat.
- It has good shelf life like a week when u keep it in the fridge.