Recipe Contests

Vimala’s Ashoka halwa


Yellow pumpkin – 100 gm

Moong dhal – 50 gm

Sugar – 300 gm

Ghee – 100 gm

Cashewnuts – 20 gm

Cardamom powder - 2 teaspoons


Pressure cook the pumpkin and moong dhal. Crush it to a fine paste. Keep a thick-bottomed kadai on the stove.

Heat 3 teaspoons of ghee. Fry cashews. Keep it aside. Then put the pumpkin and dhal paste in the kadai and add sugar to it. Stir it by adding a little ghee at regular intervals. When it leaves the sides of the kadai or when it turns into halwa consistency, add cardamom powder and a little ghee. Mix well.

Remove from the stove and add the cashews before serving it.

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