Ashoka Halwa Recipe

Ashoka halwa, also known as moong dal halwa or asoka halwa, is a popular South Indian sweet made with moong dal, wheat flour, sugar and ghee. This Ashoka halwa is one of the popular halwa recipes served for special occasions like Diwali and weddings.

I wanted to make this ashoka halwa for so long, finally made it few days back. And it turned out so delicious and melt in mouth. I have had this halwa at a family friends marriage function and loved it.

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I have been making lots of sweets for this Diwali. You have to check my other delicious halwas like karupatti halwa, fruit halwa, chana dal halwa, banana halwa.

About Ashoka Halwa

Ashoka halwa is a traditional sweet that originated in Thiruvaiyaru near Thanjavur, Tamil Nadu. Unlike the usual wheat based halwa, this famous halwa is made with yellow moong dal, sugar and ghee.

There is also a popular story about how ashoka halwa is created. During World War II, when wheat was in shortage, moong dal was used instead to make halwa. Though you need to add little wheat flour in the halwa to get the texture right. It gives the halwa the proper consistency.

This halwa is quite easy to make, but getting the right consistency may take some time. Also add enough ghee as it is important to achieve that non sticky texture. If you are making it for the first time, follow the recipe and tips carefully for the best results.

Make sure you add lots of fried cashews, which adds crunch and taste to the halwa. Ashoka halwa is commonly served at weddings, special occasions and often as an evening snack along with bonda, tea or coffee.

This traditional sweet is also perfect for festivals like Navratri, Diwali and Karthigai Deepam.

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Ingredients

Yellow moong dal : Yellow moong dal is the main ingredient to make this traditional ashoka halwa. Cook them until soft and grind into smooth paste for a silky halwa.
Sugar : Sugar adds sweetness to the halwa. You can adjust to your taste.
Ghee : Use pure ghee for the best flavour and aroma.
Wheat flour : Wheat flour used to thicken the sweet and helps to achieve the right consistency of ashoka halwa.
Cashews : Fried cashews are used for garnishing the halwa and adds crunch.
Cardamom powder : cardamom enhances the taste.
Food color : A little food colour added to give the halwa its bright, traditional look. You can use yellow colour also.

Step by Step Pictures

Making Dal Puree

1)Wash moong dal really well in multiple changes of water. Strain the dal completely to remove the water. Dry the dal for 10 to 15 minutes so the dal is dry. Heat 1 teaspoon ghee in a pressure cooker, add moong dal and roast for 1 to 2 minutes.

2)Pour in water and mix well. Pressure cook for 2 whistle. Reduce the flame to low and simmer for 5 minutes. Turn off the heat. Let the steam escape all by itself.

3)Open the cooker and allow the dal to cool slightly.

4)Now take the slightly cool dal in a blender and puree till smooth.

5)The dal puree has to be smooth. Set this aside for a minute.

Frying Cashews

6)Heat 2 tblsp of ghee in a nonstick pan and allow it to get hot. Add in cashews and fry the cashews until golden brown.

7)Once the cashews get golden, remove it from the pan using slotted spoon and set aside.

Making Halwa

8)Now In the same ghee add wheat flour and roast till it smells nutty.

9)It will take just couple of minutes.

10)Now add in the pureed dal into this mixture and combined so the dal is evenly mixed with the wheat flour.

11)Now add in sugar and mix well.

12)The mixture will get slightly runny but it will thicken as you keep cooking.

13)Keep cooking and let it come to a full boil.

14)Add in food colour and continue cooking.

15)Now take your ⅓ cup of ghee and start adding it little at a time. Keep mixing and cooking as you keep adding the ghee.

16)After 8 to 10 minutes the halwa will start to leave the sides of the pan.

17)Add more ghee till the ghee starts to leave the sides of the halwa and halwa gets nonsticky and glossy.

18)Once the halwa thickens, add in fried cashews.

19)Add in ground cardamom powder.

20)Mix it well.

21)Let the halwa cool a bit, scoop into serving bowl and serve.

Expert Tips

Roasting Dal – Roast the moong dal in ghee until it changes color slightly and it adds a nice aroma. Avoid browning too much, as it can affect the taste.

Dal Puree Consistency – Pressure cook the moong dal until it is completely soft. Once it cools down, grind it into a smooth paste to get a silky halwa without any lumps.

Roasting wheat flour – Fry the wheat flour in little ghee until it smells aromatic. This helps remove the raw flavour and gives the halwa a nice texture.

Quantity of ghee – Add one tablespoon of ghee at a time while stirring continuously. Ghee gives the ashoka halwa its rich flavour and signature look. Reducing it too much may affect the final result.

Storage – Ashoka halwa tastes best when freshly made. If there is any leftover, it can be refrigerated for 1 to 2 days. Reheat them in the microwave for a few seconds before serving.

Serving – Traditionally ashoka halwa is served in weddings and also as an evening snack along with tea, or coffee. You can also serve it for special occasions like Diwali, Navratri and other celebrations.

FAQ

Q. Why is my ashoka halwa not glossy ?

This may happen if the halwa has not been cooked to the right consistency or if the ghee is not enough. To achieve a glossy look, cook them on medium heat and stir continuously until the mixture turns smooth, shiny and starts leaving the sides of the pan.

Q. Can I make ashoka halwa without wheat flour ?

Traditionally a little flour is added to thicken the halwa. If you skip it, the consistency may differ from the Thiruvaiyaru style ashoka halwa.

Q. Why is my ashoka halwa lumpy ?

This happens if you have not mashed or grounded the cooked dal smoothly. Make sure to mash it well or grind it into smooth paste to achieve a silky, lump free halwa.

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