Ashoka halwa recipe | Diwali Video recipes

Rak's Kitchen
Tue, 20 Oct 2015 09:24:52 +0000
I tasted ashoka halwa only in my marriage, before that, I have never tasted the sweet or know that such sweet exists. My FIL arranged and brought 2 chefs (thavisu pillais)  from our native side and they cooked awesome food for our marriage. This ashoka sweet for one it was red in colour as they had used red food colour. Other than that, I never knew about the recipe. It was yumm that what I knew. After I started blogging, I saw the recipe in a Laavanya’s blog, tried and posted the picture as well. It’s Vj’s favorite sweet, that’s why I tried. I added a lots of ghee in it, still it came out sticky. I was not sure why it became so sticky that time, but now when I made this yesterday, I realised I should have cooked the halwa more. Such a simple mistake, but that point of time I never understood. After that I never got confidence to try. But last week during our usual chat with my friends, I again got this reminded. My friend Suji sent me a recipe as she have tried several times. Only thing I altered was ghee as I tried to be safe. Otherwise I followed the same. The texture was really smooth. This sweet is famous in Thiruvaiyaru as well as Tanjore. I have never tasted from these places, I hope someday I get a chance to taste . This is also called Asoka halwa or moong dal halwa too. Full video for Ashoka halwa : Ashoka halwa recipe Recipe Cuisine: Indian  |  Recipe Category: Sweet Prep Time:  5 Mins    |  Cook time: 30 mins     |  serves: 6 Ingredients Moong dal (paasi paruppu) – 1/2 cup Sugar – 1 cup Ghee – 1/4 cup + 2 tbsp Wheat flour – 1 tbsp cardamom  powder – 1/4 tsp  Food colour – 1 pinch Cashew nuts – 8 Method Pressure cook moong dal with 2 cups water and mash it really smooth. I used my hand blender and gave a pulse, you can also do this using mixer. If its already mashed smooth you can skip grinding. Mean while, In a pan, heat 2 tbsp ghee, first fry cashew nuts until golden, keep aside and switch off the flame. Fry wheat flour in the same hot ghee it until fragrant, taking care not to burn it. Keep aside. In a heavy bottomed pan or non stick pan, heat the cooked dal with sugar. Add ghee 1 tbsp at a time. Mix well until it gets incorporated with the moong dal sugar mixture and again add another tbsp and repeat until done with the ghee. The colour of the moong dal mixture turns transparent as you cook. Once thick, add food colour and mix well. Add cashew nut, cardamom and  lastly the fried wheat flour with ghee. Once you add wheat flour, the mixture will thicken and keep cooking, it will start leaving the pan and ooze ghee. Do in medium flame. Once halwa consistency reaches, that is the ghee oozes out and becomes glossy, switch off the stove. Notes Pressure cooking moong dal with 4 cups water ensures it is cooked soft. This makes easier while you mash the dal. If the dal is not mashed well, it will stay same in the halwa and wont be smooth. Instead of wheat flour, you can also use maida (All purpose flour). My friend told she adds only 2 tbsp of ghee and still it comes out good. After completely cooling down, the ghee gets frosted, and gives a grainy texture. So heat a bit before you serve to make it smoother. You can add more wheat flour too but I like it minimum. Flavorful and delicious moong dal halwa aka ashoka halwa. Special Diwali recipe . Technorati Tags: ashoka halwa recipe,asoka halwa recipe,ashoka halwa,asoka halwa,ashoka halwa recipe video,diwali special sweets,deepavali sweets,Diwali 2015 special recipe,Diwali 2015
Share on Newzsocial
0

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
     
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
     
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
     
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
     
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
     
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000
     
 

Comments