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Ashoka Halwa (Mung Bean Pudding)

Asoka halwa is a very famous dessert in the district of Thiruvaiyaru in Tamil Nadu, India. The traditional dish is made with moong dal, sugar, and ghee, and it is served at wedding ceremonies.

Source CC-BY-SA-4.0
Credit

"Ashoka Halwa (Mung Bean Pudding)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ashoka_Halwa_(Mung_Bean_Pudding), revision 4515492), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ashoka_Halwa_(Mung_Bean_Pudding)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Revision 4515492

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Ingredients

Method

  1. Dry roast the moong dal until it smells nutty and browns slightly.
  2. Add 3 cups of water and pressure cook for about 7–8 whistles until the dal is soft and mushy.
  3. Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.
  4. Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.
  5. Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough. It will take about 12–15 minutes and 6–7 tablespoons of ghee.
  6. Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture.
  7. Mix in the powdered cardamom and food color.
  8. Remove from the heat and let cool.

Plating

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