Ashoka halwa is a protein-rich sweetmeat popular in South India. We offer Ashoka halwa as naivedyam to deities and serve as prasadam particularly during Navarathri celebrations. It is one of my favorite sweets for the beautiful silky texture and the sweet aroma, and I find this as the best alternate for rava kesari. So I like to prepare this melt-in-mouth sweermeat often and serve for the breakfast during festivals and also on special occasion.
Porivilangai is a South Indian laddu made using pan-roasted rice & palm jaggery. Our grandmother never missed to prepare these traditional laddus every year for the Deepavali festival that falls in October or November. My aunts used to store those delightful laddus for about 6 months till our visit during summer. In those days these flavorful porivilangai were made into hard orange-sized balls but now I have made small soft laddus that can be stored only for few days. You can also check out the recipe for a similar laddu called Neivilangai made using lentil flour.
Ulundhu kali is a soft silky ebony sweetmeat specially prepared for girls & women as it helps to strengthen the uterus & hip bones. It is a traditional south Indian delicacy mainly served to young girls (during their cycles particularly in their first cycle) and also to pregnant women.