Guess what ? It's my 150 th post and I've changed my blog's entire look. I wanted to give this make over for a very long time and i just made it possible.. Hope u all like it..Send me ur suggestions and comments my dearies...
Today am gonna give u an authentive Thanjavur (my hometown ) recipe guys..Ofcourse it's sweet, no doubt abt it.. This is Ashoka Halwa and it's a special thanjavur delicacy. Am a big big fan of Ahoka halwa. Actually we had a Iyengar bakery rt outside my street and they make such awesome bakes n treats . Also this yummylicious halwa too.. That time it was around for 10 rupees. My mom would give us 10 rs twice a week and i would fly around there and waiting n the queue ,to grab these halwa hot hot..They just keep this halwa in the banana leaf and seal .. But those ghee will be running everywhere around the parcel and ofcourse my hands. Still can't forget those days !!!! . I like to have this delicacy esp when it's hot..omg..awesome. I hear there are lot more versions of making this now, but I'm told the version i'm gonna give u , is the original recipe. Some may add wheat flour, maida /all purpose , and that is purely to increase the quantity such as in marriage,receptions, any get togethers. Actually I called my mom few weeks ago to find out the original recipe. We've a 80 + year old paatima who lives near by assured that , it's prepared in the following way .... Thanks to the Big Lady..
Moong dhal -- 1 cup
Milk -- 2 cups (preferably whole milk )
Sugar -- 2 cups
Cashews -- 1 tbsp
Almonds -- 1 tbsp
Ghee -- 1/4 cup
Cardamom powder -- a pinch
Salt -- a pinch
Saffron colour -- as reqd
Dry roast the moong dhal for a minute just to take off the raw smell and cool it. Wash the dhal and cook with 2 cups of milk for 3 whistles. In the mean time dissolve the sugar with 1/4 cup of water in a karahi and keep it ready. When the dal is cooked, immeditely open the cooker and mash it using a hand blender or using the back of the spatula. Otherwise,the dal might get solidify and it is difficult to add in the sugar. Now transfer the mashed dhal mixture into the dissolved sugar. Combine well until everything comes together as a mass in a medium low flame. Add a pinch of salt now and mix well. Keep on stirring this mixture in medium flame and add the ghee little by little and mix it.Add the saffron colour as well. Fry the cashews and almonds seperately in a tsp of ghee ,keep aside. Stir the ashoka halwa until it starts leaving the sides. It's the right time to add ur fried nutes and the cardamom powder. Mix well and take off from the stove.. (the whole stirring process might not take more than 4 minutes,so keep an eye on ur halwa, else ur halwa would be hard and crystalised..)
Ur yummylicious halwa is ready to gobble !!!!
Sending this entry to Umm Mymoonah of Taste of pearl City for the weekly series ..Anyone can cook
Happy eating guys !!!