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Asoga April 9, 2007

Posted by live2cook in Desserts.
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Sweets and Desserts bring Joy and celebration. In India, we start everything with a sweet. My Grandma used to write sugar or jaggery as the first item in her grocery list. We believe that a nice start will bring happiness and prosperity.

With that belief, I am starting my blog posts with a dessert called ASOGA.

Asoga is a special recipe from Thiruvaiyaru, a small town in Thanjavur District of Southern India. In all the wedding feasts, we can find this dessert. The Dinner of the night before the wedding will have this in the menu for sure. Piping hot asoga on tender banana leaves…… wow! I can smell the aroma from here!

asoga2

It is a very simple recipe with the usual ingredients in the pantry.

Here’s what I did:

Measured 1 cup of moong dhal, 1 cup of whole wheat flour, 1 and 1/2 cups of Sugar, 1/4 cup of Ghee (Indian clarified butter), 2 Table spoons of cashew bits, 1/2 tea spoon of cardamom powder and 1/4 tea spoon of orange food color.

Fried the cashew bits in a table spoon of ghee till golden brown and set aside.

Dry toasted the whole wheat flour until it released a nice aroma. Boiled the moong dhal in 2 cups of water, until it lost the shape and mashed it till smooth. Took the sugar in a heavy bottomed pan with 1/4 cup of water and prepared the sugar syrup of single string consistency. We will get this consistency from 2 to 3 minutes after the sugar has completely dissolved. Added the cardamom powder and the food color and mixed well.

Added the wheat flour little by little to the sugar mixture and mixed thoroughly upon each addition to avoid lumps. When all the flour has been used, added the moong dhal mixture and mixed thoroughly.

Reduced the heat and cooked the mixture until it is thickened. Added the ghee and cooked until the mixture did not stick to the pan.

Decorated with the fried cashews.
knock! knock! Lakshmik. I am here with Asoga for Celebrating the Regional Cuisines of India.

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Comments»

1. Suganya - April 29, 2007

There cudnt be a better post than Asoga… Hailing from Thanjavur, I know what ROYAL treatment this sweet gets.. I know that this sweet is for experts only… Looking at the photo, I can say u r an ‘Expert’.

2. live2cook - April 29, 2007

Thank you. I am still learning the correct consistency of Asoga. Keep Visiting

3. Menu Today - May 2, 2007

Hi,
Yummy looking Asoga!!!!! Next time I try to make your version. Thanks for sharing.

4. jaya - July 7, 2011

Thank you so much for posting this sweet.Really it is a mouthwatering dish.


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