I remembered my Moong Dal Halwa and wondered if it ought to be prepared the same way. Though this method uses Moong Dal, its prepared differently. But I am not sure why its called Ashoka Halwa. If you know, you can let me know the reason. The last time she made, she didn’t add any food colour, so it was a natural orange colour. This time, she thought she would make it red!
So another Halwa to sweeten your Diwali!
Pesarappu / Yellow Moong Dal – 1 cup
Milk – 1 & 1/2 cup
Sugar – 2 cups
Grated coconut – 3 tbsp (opt)
Ghee – 3 tsbp
Cardamom a pinch
Red Food colour a pinch (opt)
Heat a pan with ghee, roast the nuts and keep aside, then roast the grated coconut.
Melt the sugar in a pan and get a one thread syrup.
Meanwhile, take the dal and milk in a bowl. Fill the pressure cooker with water. Place the bowl of dal in the cooker and cook for 2 -3 whistles. Once the dal is cooled, grind to a smooth paste.
Boil together and pressure cook. Grind to a smooth paste once its cool.
Take Ghee in a thick bottomed pan, then add sugar syrup, then add the dal paste, cardamon, grated coconut (if you are adding) and half of the nuts. Mix well till you get the consistency of halwa, you can know this when the sides starts leaving.
Grease a plate and spread. Garnish the rest of the nuts over the top
This stays good for 2-3 days, if its not devoured before!
Enjoy your Deepavali sweets!
Another one for JFI: Festival Treats hosted by me.