Ashoka Halwa (Mung Bean Pudding)

Directions

1. Dry-roast the moong dal until it turns light brown and smells nutty. ≈ 3 min
2. Add 750 ml of water and pressure-cook for about 7 to 8 minutes, until the dal is tender and creamy. ⏱ 8 min
3. Heat 120 ml of ghee in a heavy-bottomed saucepan over medium-low heat, and cook the wheat flour until golden. ⏱ ≈ 10 min
4. Mix the cooked dal with the flour mixture, and let it rest for 5 minutes to thicken. Then add the sugar. ⏱ 5 min
5. Stir continuously, then add the rest of the ghee, one tablespoon at a time. Keep stirring until the mixture starts to pull away from the sides of the pan and comes together into a dough. This will take about 12 to 15 minutes and 6 to 7 tablespoons of ghee. ⏱ 15 min
6. Heat 30 ml of ghee in another skillet, then add the cashews. Sauté until lightly golden, then add them to the halwa mixture. ⏱ ≈ 7 min
7. Add the cardamom powder and the food coloring. ≈ 3 min
8. Remove from the heat and let cool. ⏱ ≈ 20 min