Ingredients:Yellow (split) Mung Dhal(paasi paruppu) - 1 cup
Sugar - 2 to 2.5 cups
Ghee - 1 cup (upto 1.5 cups)
Whole wheat flour (atta) - 0.5 cup
All purpose flour (maida) - 0.5 cup
Red food coloring - few drops
Saffron - a big pinch
Cardamom powder - 1/2 tsp
Salt - 2 pinches
Method:
1) Pressure cook mung dhal with about 3 cups of water till soft. Mash till smooth. To this, add the sugar and salt mix well.
2) Add food colouring and cardamom powder. Keep aside.
3) Heat ghee in a pan and add the atta and maida. Stir until there are no lumps. Keep stirring on a low-medium flame until there's a nice aroma and it turns golden.
4) Now add the mung dhal + sugar mixture and stir well until well cooked and the halwa leaves the sides of the pan. Add the milk mixture and stir well and cook for a few more minutes before removing from stove. Ashoka Halwa is now ready to serve.
Sugar - 2 to 2.5 cups
Ghee - 1 cup (upto 1.5 cups)
Whole wheat flour (atta) - 0.5 cup
All purpose flour (maida) - 0.5 cup
Red food coloring - few drops
Saffron - a big pinch
Cardamom powder - 1/2 tsp
Salt - 2 pinches
Method:
1) Pressure cook mung dhal with about 3 cups of water till soft. Mash till smooth. To this, add the sugar and salt mix well.
2) Add food colouring and cardamom powder. Keep aside.
3) Heat ghee in a pan and add the atta and maida. Stir until there are no lumps. Keep stirring on a low-medium flame until there's a nice aroma and it turns golden.
4) Now add the mung dhal + sugar mixture and stir well until well cooked and the halwa leaves the sides of the pan. Add the milk mixture and stir well and cook for a few more minutes before removing from stove. Ashoka Halwa is now ready to serve.
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