Asoka Halwa

Chettinad Fiesta
Thu, 21 Apr 2016 17:48:00 +0000
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!!! Ingredients: 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 Instructions: 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! Notes: 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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