Ingredients for Asoka Halwa:
- Pasi paruppu / Moong Dal / Green Garam Dal 1 C
- Sugar 1 c
- Maida 4 tbsp
- Ghee 1c
- Saffron few
- Slivered cashew and
- Badam 4 tbsp
- Nutmeg powder a pinch
- Crushed sugar candy 1 tbsp
- Turmeric powder 1tsp
Preparation for Asoka Halwa:
- Wash the dal,add the turmeric and 2.5 C of water. Pressure cook for 3 whistles or till cooked, soft. Remove, mash to a soft paste and set aside.
- Take ghee in a heavy-bottomed pan/Kadhai. When moderately hot, carefully fry the nuts and remove them. To the hot nuts sprinkle the nutmeg powder and set aside.
- Lower the flame and add the Maida to the ghee. Keep stirring and fry till the Maida changes colour to light pink. Do not burn.
- Now add the dal paste and continue cooking with constant stirring on a low flame.
- When the mixture thickens add the sugar and continue stirring. The flame should be low during the entire cooking process.
- The mixture will slowly begin to become glossy and start to leave the sides of the pan. At this stage add the saffron mixed in milk and continue to cook on low flame with constant stirring.
- When the mixture begins to roll around the pan switch off the flame.
- Add the nuts with nutmeg.
- Mix well and remove on to a bowl or dish.
- Sprinkle the crushed sugar candy on top.
