Yellow moong dal| paasi paruppu 1 portion* Wheat flour | Godhumai maavu 1 portion Ghee 1 and 1/2 portion Sugar 3 portion Orange food colour a pinch Saffron a pinch (optional) Cardamom powder a pinch Cashew nuts few *I used a small cup which holds a liquid of 50 ml. Method:
Dry roast the moong dal for 2 minutes in a pan and 4 portions of water.
Pressure cook this for 5-6 whistles. When it is slightly warm, pulse this in a mixie. This step is important and gives a nice texture to the halwa.
Keep it aside. In a heavy bottomed pan add all the ghee and roast the cashew nuts. When the cashew nuts start browning, add in the wheat flour and roast it in a small flame.
When it emits a nice aroma keep this aside. In a pan combine the moong dal and sugar together and in few minutes you will see the sugar getting melted .
Now take this out from flame and bring back the other pan in which we roasted the wheat flour. Add this moong dal sugar mixture to the this and mix well.
Add the food colour to this now. If adding kesari powder mix this in little water and add, to ensure even mixing. Add cardamom powder and saffron(if adding) to this and mix well. This will come to a whole mass in a minute and starts leaving the pan. The video which i have posted will clearly explain that.
If you want add 1 tsp of ghee to this at the end to get a glossy texture of the halwa. Serve this hot.
This asoka halwa will stay good for 2 days if kept in the refrigerator. Heat this in a microwave or place it in a bowl of hot water (keep in a container) .
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