Ashoka Halwa (Mung Bean Pudding)
Photo: Safeena Haslyn, CC BY-SA 4.0
Ashoka halwa is a moong dal pudding from Thiruvaiyaru in Tamil Nadu, where it is served at weddings. The dal is roasted before it is cooked, which gives the sweet a nutty backbone, and wheat flour browned in ghee adds a toasted depth. The real work is the ghee, added a spoonful at a time while you stir, until the halwa turns glossy, thick and leaves the pan clean.
Instructions
Dry roast the moong dal in a pan until it smells nutty and has browned slightly.
Add the 3 cups of water and pressure cook for about 7 to 8 whistles, until the dal is soft and mushy.
Melt 4 tablespoons of the ghee in a heavy-bottomed pot over medium-low heat. Cook the wheat flour in it until golden brown.
Stir the cooked dal into the flour mixture and let it thicken for 5 minutes. Add the sugar and stir until it is mixed in.
Stir constantly while adding the remaining ghee 1 tablespoon at a time. Keep going until the mixture pulls away from the sides of the pan and gathers into a dough, which takes about 12 to 15 minutes and 6 to 7 tablespoons of ghee.
Heat 1 tablespoon of ghee in a separate frying pan and fry the cashews until slightly brown. Tip them into the halwa.
Mix in the cardamom powder and the red food colouring. Take the pot off the heat and let the halwa cool before serving.
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