Roasting the mung dal: Dry roast the mung dal until it starts emiting aroma and a slight change in colour occur. (refer note 1)
Cook and grind the mung dal: Pressure cook the dal until it is smashed and mushy. Keep for about 7-8 whistles in a Indian style pressure cooker.
Once the pressure is released, transfer the cooked dal to a blender. While it is still warm, blend the dal mixture in a blender/mixie. Set aside. Keep it closed so that it does not become dry. (refer note 2)
Making Asoka Halwa: Heat a heavy bottomed pan, add 4 tablespoon ghee and roast the wheat flour until it becomes golden brown. Do not burn it. Keep it in low medium flame and roast until it bubbles well and slightly becomes golden brown. The entire wheat mixture should be mixed well in ghee.
Immediately transfer the cooked dal and add sugar to it. Stir frequently. As the mixture thickens, start adding ghee in batches, a tablespoon at a time.
Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture amass.
It will take about 12 -15 minutes. Turn off the flame. To check if asoka halwa is done, rub it between your fingers and it should not be sticky.
Finally add the powdered cardamom, cashews and food colour (mixed in water) mixture. Mix it well and switch off the flame.
Asoka Halwa - Thiruvaiyaru special Halwa https://www.themagicsaucepan.com/desserts/ashoka-halwa