Asoka Halwa is popular and authentic sweet of Thanjavur district which has become the most served dessert in all marriages and feast. The mouthwatering heavenly taste tempts all to become its addict. Traditionally roasted wheat flour is added and for a change I added powdered Marie biscuit and to my surprise it came out extremely well and rich. Enjoy this scrumptious sweet for this Diwali....
- Pre time: 10 mins
- Cooking time: 20 mins
- Serves: 12
Ingredients for making Asoka Halwa:
- Moongh dhal / Paasi paruppu 1 cup
- Marie biscuits 12 to 15 (keep them powdered)
- Sugar 1 and 3/4 cups
- Ghee 1 cup
- Cardamom powder 1/4 teaspoon and cashews roasted in ghee few
Method for making Ashoka Halwa:
In a pan dry roast the moongh dhal till it becomes light brown.
Add water and allow it to cook well. Add water adequately in intervals so that the dhal cooks very well.
Meanwhile powder the biscuits in a mixie and keep aside.
Once the dhal becomes soft and the dhals become invisible and becomes like a thick porridge, add the biscuit powder and mix well without lumps. From this stage keep the stove in low flame.
Add sugar and keep stirring. Dissolve a drop of food colour in a table spoon of milk and add to the halwa.
After everything mixes well, keep stirring for 10 more minutes adding ghee then and there.
When the halwa comes like a rolling ball without sticking to the pan add remaining ghee and stir for 2 more minutes.
Add cardamon powder and roasted cashews. Now the delicious Asoka Halwa is ready to eat.