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THIRUVAIYARU ASOKA HALWA / ASHOKA HALWA RECIPE- MOONG DHAL & WHEAT FLOUR HALWA


Ashoka halwa is one of the very popuar halwa in tamilnadu. Actually it is very famous in thiruvaiyaru(near thanjavore). Generally it is called as thiruvaiyaaru ashoka.
The main ingredients used to make this halwa are moong dhal and wheat flour. It is almost same as that of the moong dhal halwa which is quite popular in north india. But in this halwa we have used wheat flour along with moong dhal.
It is one of the very easy halwa that can be prepared in less time. Unlike the wheat halwa , it is not time consuming one.
In most of our marriages it will be served either for evening tiffin /dinner or for breakfast. During my college days itself me and my sister tried this halwa and it came out really well. Before that we had seen while my mom was making this halwa. After that we had tried this many times and shared with friends tooJ.

Please check the below links for other variety of halwa in my blog if you are interested.

Ok now coming to the recipe.
VIDEO RECIPE:

THIRUVAIYAARU ASHOKA (ASHOKA HALWA)
RECIPE TYPE: SWEET | CUISINE: SOUTH INDIAN | YIELDS: 500 gm - 750 gm (APPROX)
PREPARATION TIME: 15 MIN | COOKING TIME: 20 MIN

PREPARATION:
  • First cook the dhal with enough water and mash them well using the back of the ladle or potato masher. Keep the mashed dhal aside.
  • Split and break the cashews into small pieces and set aside.
METHOD:
In a heavy bottomed pan add a table spoon of ghee and fry the cashews. Once hey become golden brown remove and kept them aside.
Then add a teaspoon of ghee in the same pan and then add the wheat flour.Roast it well till it starts changing the color for around 2 to 3 minutes in medium low flame. be careful not to burnt the flour.
Then add the mashed dhal and sugar with the roasted flour and mix well with out any lumps.
Stir continuously to avoid the burning at the bottom. Add the remaining ghee little by little and stir well.
Add the color powder and roasted cashew and mix well.
Add the cardamom powder and roasted cashew nuts Once it starts to leave the sides of the pan (after approx. 10 to 15  minutes) and becomes glossy , remove from heat.
Yummy, scrumptious halwa is ready to serve.

NOTES:
  • You can grind the dhal in mixer grinder, but my personal opinion is mashing with hand is good.
  • Once the halwa starts to leave the sides, immediately remove it from heat. Otherwise you will be ended up with burfi only not halwa J.
  • It stays good for around 4 or 5 days in room temperature.
RECIPE WITH STEP BY STEP PHOTOS:
In a heavy bottomed pan add a table spoon of ghee and fry the cashews. Once hey become golden brown remove and kept them aside.

Then add a teaspoon of ghee in the same pan and then add the wheat flour.Roast it well till it starts changing the color for around 2 to 3 minutes in medium low flame. be careful not to burnt the flour.

Then add the mashed dhal and sugar with the roasted flour and mix well with out any lumps.

Stir continuously to avoid the burning at the bottom. Add the remaining ghee little by little and stir well.

Add the color powder and roasted cashew and mix well.


Add the cardamom powder and roasted cashew nuts Once it starts to leave the sides of the pan (after approx. 10 to 15  minutes) and becomes glossy , remove from heat.




Yummy, scrumptious halwa is ready to serve.

Do try this recipe and please don’t forget to give your feedback in comments. 
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