Ashoka/Moong Dhall Halwa

     Ashoka/Moondhall Halwa, am a crazy fan of all types of halwa. This i came to know through my office colleague, who bought this after his native trip. From then on i got attracted towards this soft texture and not much chewy when compare to other halwas. Thanks to Raks Kitchen for this wonderful recipe. Now let’s see my tasted and tried version.

ALL YOU NEED:

Moong dhall	1/2 cup
Chopped Nuts	3 spoons
Wheat Flour	2 1/2 spoons
Food color	Pinch
Cardamon	2 Nos.
Sugar	1 cup
Water	1 1/4 cup
Ghee	1/2 cup
Salt	Pinch

METHOD:
     Soak moong dhall for 30 mins. Powder sugar in mixie with 2 cardamons*. Pressure cook 1/2 cup moong dhall with 1 cup and little more water. Let it cool and mash it with masher or do a quick whip in mixie. Now heat 3 spoons of ghee in a nonstick pan. Add required chopped nuts and roast it for a while and separate it. Now pour cooked moong dhall, powdered sugar and food color. Mix well and add ghee with some intervals until it separates from the sides of the pan. When its not sticky to the pan, add ghee roasted nuts and mix well for 2 minutes. Once done, grease a bowl and pour the halwa. Allow it cool and enjoy it.

Note: * You can also add a 3/4 spoon of Cardamon powder if you have.

- Sangeetha Nambi