– Payatham paruppu /Moong dal/Green gram dal 1 part – Wheat flour/atta 1 part – Sugar 3 parts – Ghee/clarified butter 3 parts – Orange food coloring a pinch – Cardamom powder – Cashews or almonds for garnishing
– In a pan dry roast the moong dal until golden brown. To this add enough water and cook it until very soft and mushy. This could also be done in the cooker, but it cooks pretty quickly on the stove top. Using a masher, mash the cooked dal to a smooth consistency.
– In a wide non stick pan, add ¼th cup of ghee and add the wheat flour in it. Fry the wheat flour in the ghee until it starts turning color and a nice aroma comes (about 8 mins).
– To the same pan, add the cooked dal, sugar and the remaining ghee and cook it over medium heat. Keep mixing the halwa until they all start to come together and begins to leave the sides of the pan. – Adding all the ingredients.
– The halwa liquifies a little after adding all the ingredients. – The halwa begins to leave the sides of the pan.
– Garnish – heat about a teaspoon of ghee in a small pan and fry the cashews or almonds and add to the halwa.
– Serve the Asoka Halwa warm or at room temperature.