ASOKA HALWA(அசோகா அல்வா) AND KARUPPU ULUNDU SUNDAL (கருப்பு உளுந்து சுண்டல்)-NAVARATRI DAY 7


Asoka Halwa popular sweet dish from Thanjavur district, also known as Thiruvaiyaru halwa. This sweet dish is made from Moong dal / paasi paruppu. This tastes best when eaten hot with oozing ghee and it is served in banana leaf. Most of the weddings that happen in and around Thanjavur area will definitely have this sweet served. This is mostly similar to Thirunelveli halwa in which wheat pearls are used. Both these halwa have there own distinctive taste and flavors and they are equally famous.
Karuppu Ulundhu Sundal (whole black urad dal) is mostly used in making Adai. They give a nice color and are so nutritious. Made sundal with these wonder dal for neivedyam. They are soaked overnight and pressure cooked until soft and tadka is added.
For day 6 of Navartri made Asoka Halwa and Ulundu sundal for Neivedyam.
Asoka Halwa / அசோகா அல்வா
Preperation time: 20 mis
Cooking time: 40 mins
Yields : 400 grams
Ingredients for Asoka Halwa:
Moong Dal / Paasi paruppu - 1/2 cup
Sugar - 1 cup
Ghee - 1 /4 cup + 2 tbsp
Wheat Flour - 2 tbsp
Red food color - pinch
Edible camphor - pinch
Cardamom powder / essence - 2 drops / 1/4 tsp
Cashewnuts - 1/4 cup
Water - 1 cup





How to make:
Dry roast dal in medium heat until the aw smell goes and turns light brown in color.
Once it cools down wash well and pressure cook with exactly one cup water, just enough soaking will do.
Cook for 4 hisses and remove from heat. Once it cools grind into smooth paste in a mixer.
Take a kadai / pan in which halwa is to be made add 1 tbsp ghee roast the cashews and set aside.
In the same pan add add wheat flour in low heat roast until it gives nice aroma and remove it.
To the same pan add moong dal paste, sugar and in low heat keep stirring, once sugar is added the mixture becomes loose.
Keep cooking until they the water evaporates and it becomes thick approximately it will take 12 minutes.
At this stage add wheat flour keep stirring and ensure no lumps are formed.
Now add food color, edible camphor, cardamom powder mix well and add ghee and cook until they start to leave the sides of the pan.
Add cashews and serve hot!
*Color can be avoided.
*Sugar can be increased or decreased as per need.
*Any type of nuts can be used.

Comments