Wash the moong dal cook for 4 whistles in a cooker or until the dhal is nice and soft.

Transfer the well cooked dal into a small mixi jar and grind it well to make a fine and mushy paste.

Melt 60 ml ghee in a pan and roast the cashews, once they turn golden take it out of the pan and keep it aside.

Now in the same pan add the wheat flour and roast for a minute until the raw smell is gone.

Then add the mashed dhal and cook for few minutes. Once it starts to thicken add sugar and mix well.

The mixture loosens as soon as we add sugar. However, keep it on a medium heat and cook until everything thickens.

Gradually add in the rest of the ghee, 1 tbsp at a time and keep on stirring.

Once the mixture thickens it will not stick to the pan when you stir with the ladle.

At this point, add the rest of the ghee, roasted cashews and a pinch of cardamom and mix well.

The Ashoka Halwa is now ready to be served.

For the crispy corn, steam 2 cups of sweet corn on a steamer and set aside.

With tsp of oil and 1/2 tsp salt, mix the steamed corn with 1 tbsp rice flour, 1 tbsp Corn Flour, 1 tbsp Bread crumbs and 1/2 tsp red chilli powder.

In a shallow pan, shallow frying the corn for 2 minutes until brown.

Serve the Moong Dhal Halwa and the Crispy Corn, the traditional way on a Banana leaf.