Ashoka Halwa (Mung Bean Pudding)

• 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

Ingredients for 4 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Dry roast the moong dal until it smells nutty and browns slightly.

2. 2

   Add 3 cups of water and pressure cook for about 7–8 whistles until the dal is soft and mushy.

   Pressure cooker
3. 3

   Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.

   Stovetop
4. 4

   Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.

5. 5

   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.

6. 6

   Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture.

   Stovetop
7. 7

   Mix in the powdered cardamom and food color.

8. 8

   Remove from the heat and let cool.