firstly, in a pressure cooker heat 1 tsp ghee and roast ½ cup moong dal.
add 2 cup water and mix well.
cover and pressure cook for 3 whistles or until dal is cooked well.
cool the dal completely and blend to smooth paste. keep aside.
in a large kadai heat ¼ cup ghee and roast 2 tbsp wheat flour.
roast until the flour turns aromatic and lump-free.
further, add in prepared moong dal paste.
stir and cook making sure the dal paste is well combined.
cook for 5 minutes or until the mixture starts to thicken slightly.
add in ¾ cup sugar and mix well.
dissolve the sugar keeping the flame on medium.
keep cooking for 15 minutes or until the mixture turns glossy.
now add a pinch saffron food colour and mix well.
keep cooking on low flame until the mixture separates the pan. takes approx 25 minutes.
further in another pan heat 1 tbsp ghee and roast 2 tbsp cashew and 2 tbsp raisins until the nuts turn golden brown.
add in roasted nuts over the halwa and add ¼ tsp cardamom powder. mix well.
finally, ashoka halwa is ready to serve.