Its Diwali - a time for all those unhealthy but delicious indulgence. This year, I wanted to try something healthy and tasty. The one sweet that has caught my fancy in recent times is the Asoka Halwa. I first ate it at the Sri Lukshmi Naarasimhan Restaurant in Singapore. It was absolutely delicious with the fresh aroma of cardamom and saffron. Unlike other Halwa's it was not floating in ghee. I was thrilled when I realised that it was made of moong dal and was another Gluten free delight.
I decided to try it this year and it turned out really well. Made of moong dal or split mung bean, it is as healthy as a sweet can get.
Method:
Step 2: Once the pressure is release, open the lid. Mash the dal till it is smooth.
Step 3: Simultaneously, take 2 tsp of ghee in another pan. First roast the cashew nuts till gloden brown. Remove the cashew nuts and keep aside
Step 4: In the remaining ghee, roast the wheat flour in this ghee till a sweet aroma arises. Take care not to burn the flour. Remove from flame and let it cool down.
Step 5: To the moong paste, add the sugar. Mix throughly. Move to a pan / kadai. Place the pan on a low flame. Stir constantly. Add the ghee 2 tbs at a time and mix well.
Step 6: When the liquid starts bubbling, add the roasted wheat flour ensuring that there are no lumps.
Step 7: When the liquid thickens and almost reaches a semi solid consistency, add the saffron, cardamom and two drops of red and two drops of orange food colouring.
Step 8: When you can see ghee ooze out of the halwa or the halwa seems to leave the sides of the pan easily - it is done. Remove from the fire.
Step 9: Add the fried cashew nuts. Stir.
Step 10: Pour it to a serving dish. Serve hot.
Optional :
1. The quantity of ghee can be reduced / increased as per taste. This halwa tastes good even with a very minimum amount of ghee like 3 tbs for the above quantity.
2. Color is totally optional. I don't use colors in food but for this post, I added the color. Usually Asoka Halwa is this reddish orange color.
Nutrition Details:
Moong Dal is an easily digestible, easy cooking, low calorie lentil. It is a low fat source of good protein. It also has a high fibre content. It is rich in a number of vitamins including Vitamin B Complex, Potassium and folates.
Dietary Considerations:
Lactose free: ( soak saffron in water rather than milk)
Nut Free : Leave out the cashew nuts or add any nut that agree with you.
Gluten Free : Omit the wheat flour. Replace with rice flour.
I decided to try it this year and it turned out really well. Made of moong dal or split mung bean, it is as healthy as a sweet can get.
Ingredients:
Split Mung Dal or Moong dal : 1 cup
Sugar : 1/2 cup ( can increase based on taste)
Ghee / Clarified Butter : 80 gms
Cardamom : 1/4 tsp powdered
Saffron : 4 - 5 strands soaked in 2 tbs milk or water
Wheat Flour : 1 tbs
Food Coloring Red and Orange :2 drops each
Cashew nuts 6 - 8 chopped coarsely ( optional)
Step 1: Wash the moong dal and drain all the water. Now place it in a vessel with 1.5 cups of water. Pressure cook on low for 5 whistles. This is to ensure that the dal is completedly cooked and can be mashed.
Step 2: Once the pressure is release, open the lid. Mash the dal till it is smooth.
Step 3: Simultaneously, take 2 tsp of ghee in another pan. First roast the cashew nuts till gloden brown. Remove the cashew nuts and keep aside
Step 4: In the remaining ghee, roast the wheat flour in this ghee till a sweet aroma arises. Take care not to burn the flour. Remove from flame and let it cool down.
Step 5: To the moong paste, add the sugar. Mix throughly. Move to a pan / kadai. Place the pan on a low flame. Stir constantly. Add the ghee 2 tbs at a time and mix well.
Step 6: When the liquid starts bubbling, add the roasted wheat flour ensuring that there are no lumps.
Step 7: When the liquid thickens and almost reaches a semi solid consistency, add the saffron, cardamom and two drops of red and two drops of orange food colouring.
Step 8: When you can see ghee ooze out of the halwa or the halwa seems to leave the sides of the pan easily - it is done. Remove from the fire.
Step 9: Add the fried cashew nuts. Stir.
Step 10: Pour it to a serving dish. Serve hot.
Optional :
1. The quantity of ghee can be reduced / increased as per taste. This halwa tastes good even with a very minimum amount of ghee like 3 tbs for the above quantity.
2. Color is totally optional. I don't use colors in food but for this post, I added the color. Usually Asoka Halwa is this reddish orange color.
Nutrition Details:
Moong Dal is an easily digestible, easy cooking, low calorie lentil. It is a low fat source of good protein. It also has a high fibre content. It is rich in a number of vitamins including Vitamin B Complex, Potassium and folates.
Dietary Considerations:
Lactose free: ( soak saffron in water rather than milk)
Nut Free : Leave out the cashew nuts or add any nut that agree with you.
Gluten Free : Omit the wheat flour. Replace with rice flour.
No comments:
Post a Comment