Asoka halwa recipe - Diwali recipes
Asoka halwa is a popular sweet of the Tanjore/Thanjavur region. As I belong to Tirunelveli, probably this sweet has remained unknown to us.Not very sure if thats the reason, but I don't really remember this sweet made at my place. I do have a vague memory of having this in some wedding couple of years ago . But then it happens to be my hubby's favourite dessert (I came to know that only few days ago!)and he has been asking me to make it for quite sometime now. I thought the recipe was quite complicated as its name does not give away any hint about it. But then I browsed a few blogs and finally when I made it yesterday, I would say this is easy to make, but takes a long time and some physical effort.I wish I had tried making this before, but certainly this one is going to find its place at my home at least occasionally.
Recipe courtesy - Prema's culinary (with modifications in the quantity of ingredients/method to suit our taste)
- 1.Soak the moong dal for around 30 minutes.
- 2.Cook it in a pressure cooker till soft.
- 3.Mash it with a ladle or masher to a paste.Alternatively grind it it in a mixer to a fine paste.
- 4. Soak the saffron strands along with the orange colour in the milk.
- 5..Heat a tbsp of ghee in a pan. Roast the cashews till golden brown.Remove them in a bowl and keep aside.
- 6. Roast the atta for a minute and keep aside.
- 6. In the same pan, add the mashed dal.
- 7. Add the sugar and stir to mix well.
- 8. The mixture is semi liquid at this Stage. Now add the saffron milk mixture, atta, cardamom powder.
- 9. Keep adding the ghee in intervals while you keep stirring.
- 10. It should thicken well and starts leaving the sides of the pan.
- 11. Add the roasted cashews and mix well.
- 12. Remove from flame.
- 13. Serve hot.
Make this for your diwali breakfast !!Enjoy!!