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Ashoka halwa recipe | Diwali Video recipes

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ashoka-halwa-recipe
Ashoka halwa with step by step pictures and full video. Ashoka halwa is the south Indian sweet prepared with moong dal, paasi paruppu.

I tasted ashoka halwa only in my marriage, before that, I have never tasted the sweet or know that such sweet exists. My FIL arranged and brought 2 chefs (thavisu pillais)  from our native side and they cooked awesome food for our marriage. This ashoka sweet for one it was red in colour as they had used red food colour.

Other than that, I never knew about the recipe. It was yumm that what I knew. After I started blogging, I saw the recipe in a Laavanya’s blog, tried and posted the picture as well. It’s Vj’s favorite sweet, that’s why I tried. I added a lots of ghee in it, still it came out sticky.

I was not sure why it became so sticky that time, but now when I made this yesterday, I realised I should have cooked the halwa more. Such a simple mistake, but that point of time I never understood.

Points to note:

Depending on the dal variety, the amount of cooked dal slightly varies, so the ghee could also vary, just 1 tsp – 1 tbsp more or less. So just keep this post as guidance and add carefully towards end.

Even the cooked dal texture could take more or less ghee accordingly.
moong-dal-halwa


After that I never got confidence to try. But last week during our usual chat with my friends, I again got this reminded. My friend Suji sent me a recipe as she have tried several times. Only thing I altered was ghee as I tried to be safe. Otherwise I followed the same. The texture was really smooth.
This sweet is famous in Thiruvaiyaru as well as Tanjore. I have never tasted from these places, I hope someday I get a chance to taste 🙂. This is also called Asoka halwa.
Full video for Ashoka halwa :

ashoka halwa recipe
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5 from 1 vote

Ashoka halwa recipe

Ashoka halwa with step by step pictures and full video. Ashoka halwa is the south Indian sweet prepared with moong dal, paasi paruppu.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Cup measurements

Ingredients

  • 1/2 cup Moong dal paasi paruppu
  • 1 cup Sugar
  • 1/4+ 2 tbsp cup Ghee
  • 1 tbsp Wheat flour
  • 1/4 tsp Cardamom  powder
  • 1 pinch Food colour
  • 8  Cashew nuts

Instructions

  • Pressure cook moong dal with 2 cups water and mash it really smooth.
  • I used my hand blender and gave a pulse, you can also do this using mixer.
  • If it's already mashed smooth you can skip grinding.
  • Meanwhile, In a pan, heat 2 tbsp ghee, first fry cashew nuts until golden, keep aside.
  • Switch off the flame. Fry wheat flour in the same hot ghee it until fragrant, taking care not to burn it. Keep aside.
  • In a heavy bottomed pan or non stick pan, heat the cooked dal with sugar.
  • Add ghee 1 tbsp at a time. Mix well until it gets incorporated with the moong dal sugar mixture and again add another tbsp and repeat until done with the ghee.
  • The colour of the moong dal mixture turns transparent as you cook.
  • Once thick, add food colour and mix well.
  • Add cashew nut, cardamom and  lastly the fried wheat flour with ghee.
  • Once you add wheat flour, the mixture will thicken and keep cooking, it will start leaving the pan and ooze ghee.
  • Do in medium flame.Once halwa consistency reaches, that is the ghee oozes out and becomes glossy, switch off the stove.

Video

Notes

  • Try to use natural food colours or skip food colour if you are worried about it. 
  • Pressure cooking moong dal with 4 cups water ensures it is cooked soft. This makes easier while you mash the dal. If the dal is not mashed well, it will stay same in the halwa and won't be smooth. 
  • Also the dal's texture will affect how much ghee it takes.
  • Instead of wheat flour, you can also use maida (All purpose flour).
  • My friend told she adds only 2 tbsp of ghee and still it comes out good. But I feel if you want non sticky texture, keep adding until the ghee oozes out.
  • You can anyway collect the ghee that oozes out, but it is important to add more if you want a non sticky halwa. 
  • After completely cooling down, the ghee gets frosted, and gives a grainy texture. So heat a bit before you serve to make it smoother.
  • You can add more wheat flour too but I like it minimum.

How to make ashoka halwa recipe method:

    1. Pressure cook moong dal with 2 cups water and mash it really smooth. I used my hand blender and gave a pulse, you can also do this using mixer. If it’s already mashed smooth you can skip grinding.1-cook
    2. Meanwhile, In a pan, heat 2 tbsp ghee, first fry cashew nuts until golden, keep aside and switch off the flame.2-fry-cashews
    3. Fry wheat flour in the same hot ghee it until fragrant, taking care not to burn it. Keep aside.3-fry-flour
    4. In a heavy bottomed pan or non stick pan, heat the cooked dal with sugar. Add ghee 1 tbsp at a time. Mix well until it gets incorporated with the moong dal sugar mixture and again add another tbsp and repeat until done with the ghee.4-sugar
    5. The colour of the moong dal mixture turns transparent as you cook. Once thick, add food colour and mix well.5-food-colour
    6. Add cashew nut, cardamom and  lastly the fried wheat flour with ghee. Once you add wheat flour, the mixture will thicken and keep cooking, it will start leaving the pan and ooze ghee. Do in medium flame.6-cashews
    7. Once halwa consistency reaches, that is the ghee oozes out and becomes glossy, switch off the stove.

7-ready

Flavorful and delicious moong dal halwa aka ashoka halwa. Special Diwali recipe 😉.
ashoka-halwa

Reader Interactions

Comments

  4. Divs

    My Amma is from Tanjore she keeps raving about how she relished it during her childhood . I too wish to eat it there from there someday. This looks absolutely sinful and delicious. Awesome pics as always 🙂

    Reply

  7. Ruhi Saxena

    What :O Please don't ruin such special recipe!! Its a specialty of North Indians. From where you got to know about food color?? we never use food color in this special recipe. The Technic behind this halwa is just roast roast and roast ..Tats it!! you may change measurements as per your taste buds…but you cannot play with authenticity of the dish. I know this critic comment will not be displayed but ti hardly matters to me. I just wanted to convey the exact thing to you. You usually do great work raks…keep it up. but since you are so famous now…don't try to manipulate some criteria which may affect the authenticity of the dish.

    Reply

  9. Aus

    Ruhi saxena- excuse me?? As Rak has mentioned its authentic and popular South Indian sweet and I have grown up eating this Ashoka halwa. She is not manipulating any North Indian recipes. And of course she is famous are you jealous? Can you cook like her? If you can't say something nice don't say anything and stay away!

    Reply

  10. Aus

    Ruhi saxena- excuse me?? As Rak has mentioned its authentic and popular South Indian sweet and I have grown up eating this Ashoka halwa. She is not manipulating any North Indian recipes. And of course she is famous are you jealous? Can you cook like her? If you can't say something nice don't say anything and stay away! Don't act too smart. First prove yourself that you can achieve something like her. Empty vessels make more noise!

    Reply

  16. Karunakaran M kalathi

    Ruhi saxena- You are misled by your own preoccupied misconceptions. Moong dal halwa, a famous rajasthani delicacy, which is in your mind is entirely different from the ashoka halwa mentioned here.

    moong dal halwa u mean doesnt need pressure cooking of dal. I remember one has to soak it for a period and grind it as such. It drinks lots and lots of ghee. It takes much effort roasting it over long period of time. it has some granular consistency. No doubt its an delicacy.

    But , down south , in another ancient town , there is another sweet made with moong dal, but in different steps. one need to pressure cook dal for this recipe. you will be surprised, its taste is entirely different from the dish u mean.

    Just because, same besan flour transforms into besan ladoo, mothi chur ladoo, pakora….etc…. can u say all are same ????

    Reply

  18. Abhirami Lakshmanan

    Ruhi – Please think twice before accusing someone. Without knowing the facts, please don't jump into conclusions!! Manipulate??? What the hell do you know about this sweet?? Please measure your words before you speak and its clear that you are jealous of Raji!! Please don't accuse anyone like this without knowing..

    Reply

  29. Nalini P

    Raji: thanks for this fantastic recipe. Brings back happy memories from childhood days, just hearing the ashoka halwa name!

    I have been following your blog for some time now. You rock girl!

    Reply

  32. Prescilla

    Hi Rai, I admit that I visit your blog everyday but never turned to leave a comment. But this post , pics and your presentation made me to leave a word. Thanks for sharing this authentic dish. Gonna try this weekend. Keep rocking..

    Reply

  33. ranjeni thanagavel

    Hi raks.. I ve been trying ur recipe and they turn out sinfully tasty.. never thought of leaving a coment until I saw this halwa n brought down beautiful memories.. thanks for sharing. Just a small hint..

    Reply

  37. Unknown

    Ruhi saxena.. its an authentic south indian recipe famously known as Thiruvaiyaaru Ashoka.. Better think before commenting whatever comes to you.. If you feel its similar..you can put it in a better way..This is not the way to comment..

    Reply

  39. Thilak saravanan

    So much support for you raks, good to see that so many fans for your cooking. More than comments for this halwa it's your fans support against single Comment. I am one among them, keep doing 🙂

    Reply

  41. Babooty

    Hi,
    I am keralite and 10 years back visited Tanjavoor for a marriage function and had halwa named Asoka Halwa .My tamil friend told me its a moong dal based one. Raks, will try your recipe. Dont upset on silly comments. Awaiting more deewali recipes .Happy cooking

    Reply

  42. Rajee

    This is my 3rd year since I started following your website. I was searching for Badam halwa for Diwali 2 yrs back and that is how I came across. I wish you a very Happy Diwali and many more years to go. Keep rocking. I will start my Diwali with Asoka Halwa.

    Reply

  43. Devi

    @ critic commenter Ruhi saxena. Now you can see the author of this blog is honest and gutsy enough to publish your critic comment. What she has posted is the famous THIRUVAYARU ASOKA. Now if you have any decency apolgise to Ms. Raji.

    Reply

  44. Kiruthika Priya

    Tried your halwa yesterday. It was excellent. But i did a mistake,since i was in a hurry i did my halwa in high flame so it became thick very soon.. even though it was gud..thank u raji 🙂

    Reply

  47. VIJAYASHREE

    Hi Raks! Love your blog. Your sweets are just awesome. I've tried many of them. I was looking out for this recipe for a long time. I think it's better than the Moong dal halwa,which is ghee laden.
    The comment made by Ruhi is in bad taste.
    There are many north Indians living in south India, which in itself is proof of our (south Indian) tolerance and hospitality. When we are all becoming pan- Indian this comment about north and south is retrograde in nature.

    Reply

  50. Vinayaki Marudai

    Hi raks ur dishes r really rocking…I learnt cooking from u only and I like the way u present every dish. Pics are so tempting to eat and i want to know wat kind of pan using for doing this halwa

    Reply

  51. vishaa shalini

    Hi raks i did this halwa today…but it kept adding more sugar like 2.25cup of sugar approx n 12 tspn of ghee..it was thick finally after 30min…am i doin it right??? I didnt find any transparency as u said..help me plz

    Reply

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