Ashoka halva it is known as was introduced to me by my Aunty, Kunchamma Nochur. When she came to our house with her daughters and grand daughter, she brought the same for us. I liked it very much and immediately noted down the recipe. It is a month back but could not make it. However, being Ananth Chaturdasi on 18th Sept 2013, we left our office early due to Ganesh Immersion, I reached home early. So I decided to spent some time to make this sweet as my daughter was also craving for some sweets.
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| Moongdal, wheatflour halva |
Thanks Mami for sharing this lovely recipe.
It is a very simple preparation of Moongdal, Wheat flour, ghee, sugar and will be loved by all.
Here is the recipe
Ingredients:
1/2 cup moongdal
1/2 cup wheat flour
1/2 cup ghee (clarified butter)
1 1/4 cup sugar
1 1/4 cup water
elaichi powder
food colour (orange) little
broken cashew nuts or dry fruits or charoli, charmagaz etc. as per your requirement.
Method:
Wash and pressure cook the moongdal with 1 1/4 cup water for 2-3 whistles.
when the pressure comes down, add the sugar to the cooked moongdal, mix well and keep covered.
In the meantime, heat little ghee and fry the cashews and keep aside.
pour the remaining ghee when it becomes hot, add the wheat flour and cook the same till it turns golden brown in colour. switch off the gas.
Now mix the moongdal, sugar mix with the wheat flour and combine well. add the food colour mixed in water.
Now cook the mixture in slow flame for 5 minutes or till the same starts leaving the sides of kadai.
Add the dry fruits, mix well again serve hot or cold as you like.
Variation: You can shape this into laddu, peda, & modak and serve.
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