Asoka Halwa

Chitra Pournami Neivedhyam 2016 - Thiruvaiyaaru Asoka Halwa

Cooking sweets is easy. Don't believe me? Try it my way and you're sure to agree with me.
OPOS has changed the way I cook. If you see the last few posts are all OPOS method of cooking. It is a viable method. Does not need any special equipment and the results are guaranteed. 

There is this wonderful group that I am a part of (read: silent member, who wakes up once in a while). Rama Krishnan experiments and explains, de-mystyfiying the recipes such that 'anyone can cook'; but the rider is "if you follow the recipes verbatim". I am a total convert now. Sometimes I even wonder if it will become a handicap.

Without much ado, here follows the recipe. Enjoy!!!

Moong Dal - 1/3 cup
Ghee - 1 teaspoon + 3 tablespoons
Elaichi - 1, crushed
Saffron - few strands (optional)
Wheat Flour - 2 tablespoons
Sugar - 3 to 4 tablespoons
Cashewnuts - 4 or 5, broken

Take 1/3 cup moong dal, 1 crushed cardamom, 1 teaspoon ghee and 2/3 cup water in a 2 litre pressure pan. Soak for 20 minutes. 
(Basically it is: 1 cup moong dal : 2 cups water)
Pressure cook over slow flame for 6 whistles. 
Heat 3 tablespoons ghee and fry a few cashew nuts, then add 1 tablespoon flour. Fry well. 
Open cooker after 2 minutes and mash dal. Then add roasted flour, few saffron strands along with 3 to 4 tablespoons sugar and blend well. 
Stir cook if you still want to!

Can substitute milk for water.
Soak the dal for a velvetty texture.
If watery, stir fry the mixture for a few minutes.


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