Asoka Halwa!! Blogging after a very long time, I was in hectic schedule for past few weeks that I was not able to open by blog..After seeing my Dusherra post many was asking me about Asoka halwa recipe, so instead of typing for each one , I thought of taking little time and post it as post.
Asoka halwa is one of the easiest halwa you could make, if you have non-stick vessel then making halwa is more easier.
Recipe for simple, yummy Asoka Halwa recipe is as below,
INGREDIENTS :
Yellow moong dal- 2 cups.
Sugar- 3 1/2 cup.
Wheat flour- 1/2 cup ( otpional).
Ghee or refined oil- 2 1/2 cup.
Cashews – 1 tblsp ( chopped)
Cardamom- 5 nos ( powdered).
Food colour- few drops ( optional).
METHOD :
- In pressure cooker boil moongal with immerse level water for 3 whistles or till soft.
- Open cooker and mash the dal without lumps.
- Add sugar when moongdal is hot and mix till sugar dissolves.
- In a heavy bottom vessel add ghee or oil and add wheat flour.
- Fry till aroma generates from wheat flour. Now add cashews and fry for a minute.
- Then add moongdal sugar mixture, food colour, keep the flame in medium and keep stirring.
- Add cardamom powder and keep stirring for every 2 mins to prevent from bottom burning.
- After 30 to 45 mins, the halwa will thicken and oil will start oozing out.
- The halwa will not stick to vessel , when you stir it will roll into a mass with oil oozing out in sides of pan ( as in video).
- This is the right consistency, remove from flame and enjoy hot or cold as per your choice.
- The halwa stays good for 10 days.
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NOTES :
- If you have non-stick pan , pls use it for easy and effortless halwa.
- Stirring is important , dont miss to stir for every 2 mins.
- Be generous in adding oil / ghee , I added 2 cups ghee and 1/2 cup oil.
- Food colour is optional , I added to get this bright colour.
- Also Wheat flour helps in bringing the consistency soon, you can even skip it.
HAPPY COOKING!!
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