Rediff reader Ranjani Raj shares this Tanjore special recipe.
Ashoka Halwa is a famous recipe that has its origins in Tanjore district of Tamil Nadu.
This halwa is also known as 'Thiruvaiyar Halwa' and makes for a great Diwali treat.
Here's the recipe:
- 1 cup moong dal
- 2 tbsp wheat flour
- 1 1/2 cup sugar
- 3/4 cup melted ghee
- Any nuts for garnishing
- A pinch of food colour
- Dry roast moong dal till you get a nice aroma.
- Add two cups water and pressure cook for four whistles and allow it cool. Drain excess water, if any.
- Grind the dal into a smooth paste and keep aside
- Heat half of the ghee in a heavy bottomed pan. Add wheat flour. Stir well for two minutes.
- Add moong dal paste to it and stir continuously to avoid any lumps.
- Add sugar and mix well.
- Stir for three more minutes. Add food colour.
- Add remaining ghee and stir till it leaves the sides of the pan.
- Remove from flame and transfer to a serving bowl.
- Adjust ghee level while roasting wheat flour to avoid formation of lumps.
- Use red food colour to give an enticing look to the halwa.
- Don't add too much water while grinding moong dal. In fact, you don't need to add water as the Halwa will become watery when you add sugar.
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