Moong Dal Halwa/Asoka Halwa

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Moong Dal Halwa, also known as Asoka Halwa is one of those desserts which I didn’t know existed 😉 Recently, a colleague of mine introduced this dish during our lunch time. It looked like Kesri, but didn’t taste so. That is when she told that it is Asoka halwa and is made of moong dal/split green gram. Well, from that day I wanted to try making this delicious halwa.

After thanksgiving weekend, we had a lot of leftovers for the week. Since I didn’t have to ‘cook’ anything specifically for dinner, my mind started to wander, thinking, how can I keep her(me!!!) occupied. Then all of a sudden, I remembered this wonderful halwa I had few days back. I had a small idea of how to proceed coz I remember my colleague telling me that the preparation is similar to Rava Kesri. I searched for few recipes and then started my attempt. I was so happy after making the halwa. It is an absolutely charming dessert. I loved it 😀

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INGREDIENTS:
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml

Moong Dal/Split Green Gram – 1 cup
Wheat flour – 2 tsp
Ghee – 1 cup
Sugar – 1 cup
Cardamom powder – 1 tsp
Red food color – a pinch

METHOD:

1. Heat 1 tbsp of ghee in a saucepan. Roast the moong dal till the raw smell goes off.
2. In a cooker, cook the dal using approx. 1-1.5 cups water. The dal should cook really well. If it doesn’t become a paste, then grind it in a blender to make it a smooth paste.
3. In the saucepan, roast wheat flour and keep aside.
4. Now add the cooked and mashed moong dal to saucepan along with sugar. Stir well so that the sugar melts and mixes well with moong dal.
5. Add the remaining ghee, cardamom powder, roasted wheat flour and food color(mixed in 1 tbsp water). Mix it well and keep stirring.
6. Halwa is ready when the mixture stops sticking to the pan and takes a soft texture. At this time remove from heat.

Serve hot!

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