Ashoka Halwa (Mung Bean Pudding)
Asoka halwa is a very famous dessert in the district of Thiruvaiyaru in Tamil Nadu, India. The traditional dish is made with moong dal, sugar, and ghee, and it is served at wedding ceremonies.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Dry roast the moong dal until it smells nutty and browns slightly.
- 02
Add 3 cups of water and pressure cook for about 7–8 whistles until the dal is soft and mushy.
- 03
Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.
- 04
Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.
- 05
Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough. It will take about 12–15 minutes and 6–7 tablespoons of ghee.
- 06
Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture.
- 07
Mix in the powdered cardamom and food color.
- 08
Remove from the heat and let cool.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Safeena Haslyn; view original image record .
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