Indulging in traditional sweets can now be a guilt-free pleasure, especially when you transform a classic like Ashoka Halwa into a healthier delight. This classic South Indian dessert, made with green moong dal and sugar, boasts a glossy and smooth texture that sets it apart from other traditional halwa recipes. Typically prepared during the festival season for feasts, this delectable treat can be enjoyed on any day with a twist on the traditional recipe, combining the richness of gram flour with the natural sweetness of jaggery.
Here’s how you can make the perfect Ashoka Halwa:
Ingredients:
Lentils – 1/2 cup (100 g)
Wheat flour – 1/4 cup
Jaggery – 1 cup (ground)
Ghee – as required
Cashew nuts – a handful
Cardamom powder – 1 tablespoon
Water
Method:
Step 1: Add water to the lentils and mash it well two or three times.
Step 2: Place a cooker in the oven, add 1/2 cup of washed lentils and 2 cups of water.
Step 3: Cover the cooker and cook on high flame until it whistles 4 times.
Step 4: Open the cooker lid, mash the dal well, and set it aside.
Step 5: Heat ghee in a pan and fry the cashews until they turn golden brown; keep them aside for later use.
Step 6: In the same pan, over medium flame, fry the wheat flour for 5 to 10 minutes, adding 2 spoons of ghee. Alternatively, maida flour can be used instead of wheat flour.
Step 7: Add crushed jaggery to the fried wheat flour and mix well.
Step 8: Once the jaggery starts dissolving, add 1/2 cup of water and stir until completely dissolved.
Step 9: Add the mashed lentils to the jaggery syrup and mix thoroughly.
Step 10: Keep stirring over moderate to high flame until the ghee separates and turns to a nice dark colour.
Step 11: Add the roasted cashews and cardamom powder, and mix well.
Step 12: Serve it hot to everyone and relish the delightful guilt-free flavours.
This healthier version of Ashoka Halwa not only enhances its nutritional value but also creates a delightful treat for your taste buds. Enjoy the richness of this classic dessert without any guilt.
