Royal Ashoka Halwa

"Treat yourself to the decadent delight of Royal Ashoka Halwa—where tradition meets indulgence in every luscious bite!"😊

Royal Ashoka Halwa: A Sweet Delight with a Regal Heritage

Ashoka Halwa, also known as Asoka Halwa or Thiruvaiyaru Halwa, is a traditional South Indian dessert that hails from the Thanjavur district in Tamil Nadu. This delectable sweet is often prepared during festivals and special occasions. Its rich, smooth texture and delightful flavor make it a cherished treat. Legend has it that Ashoka Halwa was first made in the temples of Thanjavur as an offering to the deities, hence it holds a significant place in the region's culinary history.

Ingredients

- Moong Dal (Yellow Split Gram) - 1 cup

- Wheat Flour - 1/4 cup

- Ghee (Clarified Butter) - 1 cup

- Sugar - 1 and 1/2 cups

- Water - 2 cups

- Cashew Nuts - 10-12, broken

- Raisins - 10-12

- Cardamom Powder - 1/2 teaspoon

- Saffron Strands - a few, soaked in warm milk

- Food Color (Optional) - a pinch (usually orange or yellow)

Instructions

1. Preparing Moong Dal:

- Dry roast the moong dal in a pan until it turns aromatic and slightly golden.

- Rinse the roasted moong dal and pressure cook it with 1 and 1/2 cups of water until it becomes soft and mushy.

- Mash the cooked moong dal into a smooth paste and set aside.

2. Making the Halwa Base:

- In a heavy-bottomed pan, heat 1/2 cup of ghee.

- Add the wheat flour and roast until it turns golden brown and emits a nutty aroma.

3. Combining Ingredients:

- Add the mashed moong dal to the roasted wheat flour and mix well.

- Gradually add 2 cups of water, stirring continuously to avoid lumps.

4. Adding Sweetness and Flavor:

- Add sugar and continue to stir the mixture on medium heat.

- Pour in the remaining ghee, cardamom powder, saffron-infused milk, and a pinch of food color (if using). Stir well.

5. Garnishing:

- In a small pan, heat a tablespoon of ghee.

- Fry the broken cashew nuts and raisins until golden and add them to the halwa.

6. Final Touch:

- Continue to cook the halwa on low heat, stirring continuously until it thickens and starts to leave the sides of the pan.

7. Serving:

- Transfer the halwa to a serving dish and garnish with additional fried cashews and raisins.

Relish this rich and flavorful Ashoka Halwa, a dessert fit for royalty, and let each bite transport you to the aromatic kitchens of southern India.

I hope you enjoy creating and savoring this delightful dessert. If you have any comments or questions about the recipe, I'd love to hear them. Happy cooking! 😊

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