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Ashoka Halwa (Mung Bean Pudding)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515492
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup split yellow moong dal
- 3 cups water
- 2 cups granulated sugar
- 12 tablespoons ghee, divided
- 4 tablespoons wheat flour
- ¼ teaspoon cardamom powder
- 3 tablespoons broken cashews
- 1 pinch red food colouring in 1 teaspoon water
Directions
- Dry roast the moong dal until it smells nutty and browns slightly.
- Add 3 cups of water and pressure cook for about 7–8 whistles until the dal is soft and mushy.
- Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.
- Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.
- Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough. It will take about 12–15 minutes and 6–7 tablespoons of ghee.
- Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture.
- Mix in the powdered cardamom and food color.
- Remove from the heat and let cool.