Ashoka halwa/Thiruvaiyaru halwa/Pasi paruppu halwa

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Introduction:
Ashoka halwa is a popular sweet from Thiruvaiyaru a small town in Thanjavur district, South of India. The main ingredients of this dish are moong Dal/split green gram/Pasi paruppu, ghee and sugar. It is one of the easiest halwa recipes to make, but tastes divine. Do try this recipe at home...
Cuisine: South Indian
Recipe category: Dessert, sweet
Prep time: 10 min
Cooking time: 30 min
Serves: 4 to 5
Ingredients:

Split green gram/Moong 
Dal/Pasi paruppu
1/2 cup
Water
1 and 1/2 cups
Sugar
1 cup
Ghee
1/3 cup + 2 tbsp
Wheat flour
 2 tbsp
Cashew nuts
 8 to 10 (broken into small pieces)
Cardamom powder
1/2 tsp
Red food colour
1/8th tsp (optional)
Salt
 a pinch
Method:
  1. Dry roast split green gram/moong Dal/Pasi paruppu in a pan (2 min -low flame)
  2. It should not change colour
  3. Rinse and pressure cook (2 whistles on high and 3 min on low)
  4. Meanwhile heat 2 tbsp ghee in a small pan and fry broken small pieces of cashew nuts until golden brown. Drain off and keep it aside
  5. Using the ghee in the pan fry wheat flour until raw smell leaves (1 min) and keep it aside
  6. Mash the cooked Dal using a ladle or blend it in a blender (after cooling it)
  7. Pour this into a larger pan .Switch on stove and add sugar
  8. Add food colour and mix well .The sugar melts and turns watery. Keep on stirring
  9. Add the fried wheat flour and mix well without lumps
  10. Add 1/3 cup of ghee little by little and mix continuously
  11. It starts to thicken and it absorbs the ghee completely
  12. Add cardamom powder and fried cashew nuts and keep on mixing
  13. The halwa starts to leave the sides of the pan and starts to ooze out all the absorbed ghee
  14. At this stage switch off flame
  15. Rest it for 10 min before serving (even after removing from heat it continues to cook and thickens)
  16. Ready to serve

Notes:
  • Adding food colour is optional
  • If you want you can add less ghee but 1/3 cup of ghee is perfect for this recipe
  • Dry roast split green gram/moong Dal without fail (Dal becomes more aromatic)
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