Asoka Halwa

Every Friday I have the habit of preparing some sweets.... This Friday I prepared Asoka Halwa.....A very famous Halwa of Thanjavur district and especially in Thiruviayaru..... First time I prepared this by seeing its recipe from a tamil magazine.....very long back... Now I forget that recipe, prepared with what led in my memory... Only thing, I used very little ghee today bearing in mind health conscious. So those who want exact halwa texture should be more liberal in adding ghee. Taste of this Halwa used to be heavenly.So Friends try and give your comments

Ingrediants

Moong dal - 1 cup

Wheat flour - 2 tbs

Sugar - 1 1/2 cups

Cardamom powder - 1tsp

Nutmeg powder - 1 pinch

Edible camphor - very small pinch

Cashew nuts - few

Ghee - 1 cup

Method

First fry split moong dhal in ghee, pressure cook it keep aside... When dhal is not cooked well , can pulse it in mixie....For one cup of moong dhal can use two tbs of wheat flour, fry wheat flour in ghee and keep aside... In a pan add cooked dhal , one and half cup of sugar,  little ghee and sauté well, sugar will melt well and become bit watery, sauté well without leaving hands... Now add wheat flour, mix everything well without lumps.... Ashoka halwa we get there is always orange colour, so I don't have heart to prepare it without that colour, so added very little colour, can avoid this too.....add cardamon powder, more ghee and keep on stirring still it begins to leave ghee in the sides...  Garnish with roasted cashewnuts....

Those who knows how to use nutmeg powder and edible camphor, can fry very little nutmeg powder and edible camphor in ghee and add to this while adding cardamon powder....Adding this only will give you the exact taste of Halwa in Thiruvaiyari....actually I learnt this secret in a book where chef of thrivaiyari gave interview, at that time he told this secret.... But please careful, if u use the above powders, especially camphor even a little bit more will spoil whole dish,,,,,