Experience an explosion of flavors with traditional Thiruvaiyaru Asoka Halwa made with ghee and various spices. It has a delicious granular texture and a rich aroma that enhances its taste.
1: Wash and soak the moong dal for 10 minutes.
2: Strain and transfer the moong dal to a pressure cooker, then add water.
3: Pressure cook for 4 whistles, then let the steam reduce gradually and cool down.
4: Transfer the moong dal to a blender and blend into a fine paste.
5: Prepare a powder by blending cardamom with camphor, nutmeg, and mace.
6: Heat a pan, add ghee, and let it melt.
7: Add atta and cook it in the ghee on a low flame for 10 minutes.
8: Add the boiled moong dal and mix until combined, cooking for 20 minutes.
9: Add sugar and mix until it dissolves.
10: Mix saffron with warm milk until it absorbs some color, then add it to the mixture.
11: Add the powdered cardamom mixture and chopped nuts, mixing well.
12: Keep mixing until the ghee starts to flow on top.
13: Let it cool down, then serve warm or cold.
