Ashoka Halwa Recipe (Asoka Halwa)

Ashoka Halwa is a delicious, melt in the mouth sweet prepared using moong dal, ghee and sugar as main ingredients. It is a delicious sweet prepared using moong dal, wheat flour, ghee and sugar. This halwa has a soft, smooth texture which just melts in the mouth. It is also called as asoka halwa or thiruvaiyaru halwa.

This halwa is rich and tastes delicious. The taste is sweet with nice flavor of cardamom and ghee. Texture is smooth and glossy when cooked perfectly. It may look difficult but actually simple if you keep stirring. It's just perfect for festivals and family gatherings. 

Jump to:

• About Ashoka Halwa
• Ashoka Halwa Ingredients
• How to make Ashoka Halwa Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Ashoka Halwa

Ashoka Halwa is a traditional sweet and commonly served in marriages and other special occasions. The base of this sweet is cooked moong dal paste. Wheat flour is added to give structure and thickness to the halwa. Sugar and ghee gives rich taste and smooth finish to it.

The texture of this sweet is silky and melt in the mouth. When cooked well it leaves the sides of the pan and rolls nicely. Ghee keeps getting absorbed and again comes out, that is right stage. Cardamom powder adds pleasant aroma. Little food color is added for bright look.

Some people adjust the ghee quantity according to preference. You can reduce slightly but do not cut too much as the texture might change. Cashews are fried in ghee and added at last for crunch. This sweet needs continuous stirring, otherwise it may stick at bottom. Using thick bottomed kadai helps a lot.

During our recent trip to Thanjavur, hubby bought ashoka halwa and I relished every spoon of it. What I understood was it wasn't that transparent unlike most halwa and it was so smooth and melt in the mouth, so got an idea and wanted to try it immediately so that I don't forget the taste. I tried it few days back and it came out perfect as hubby said, so yayy!!

I usually prepare this for festivals at home. My family likes having this warm. When reheated, little ghee starts to ooze which makes it taste even better. Ashoka Halwa is a popular sweet in Thiruvaiyaru in Thanjavur district. It is served in most weddings in Thanjavur district.

Ashoka Halwa Ingredients

• Yellow split moong dal - I have dry roasted this slightly without browning. It gives base and body to the halwa after cooking and grinding.
• Wheat flour / atta - I have roasted in ghee before adding. It gives thickness and structure to the sweet.
• Sugar - I just added for the sweetness. It melts and blends well with dal mixture and enhances taste.
• Ghee - I added for richness and glossy texture. Do not reduce too much for best result.
• Cardamom powder - This add sweet aroma, it enhances overall flavor nicely.
• Food color - I have used one drop each of red and orange. It gives bright traditional look, you can skip if you prefer natural color.
• Broken cashews - I fried this in ghee till golden. It adds crunch and nutty taste at the end.

Similar recipes

• Wheat halwa
• Kasi halwa
• Carrot halwa
• Badam halwa
• Ragi halwa

How to make Ashoka Halwa Step by Step

1.Dry roast moong dal for 2 minutes, do not let it brown. Now add 2 cups of water to it. Pressure cook for 4 whistles in medium flame.

2.Once pressure releases by itself, take it in a blender and blend it until smooth. It may look watery but will be perfect as it thickens.

3.See the texture, it should be smooth, Set aside. In a small pan add 2 tablespoon ghee, add cashews and fry until golden brown, remove it.

4.Now add wheat flour and fry for 2 minutes. Switch off and set aside.

5.Now in a thick bottomed kadai, add moong dal paste along with sugar.Switch on the flame and mix it well, it will be goey at this stage add wheat flour mixture.

6.Mix well then add red and orange food color, mix it well with a ladle.

7.Now keep cooking in low medium flame and keep adding the remaining ghee spoon by spoon, keep stirring. It will start to thicken. Add ghee, and keep cooking.

8.It will start to roll and leave the sides of the pan and leave ghee at the sides.After sometime the ghee will be absorbed. Now add fried cashews and cardamom powder. Ashoka halwa is almost ready.

9.Mix well, and cook for few more minutes until the mixture turns glossy, then will start to roll nicely. This is the correct stage, switch off.

Serve hot immediately!

Expert Tips

• Roast dal lightly - I always roast for only few minutes. Do not let it brown otherwise taste will change.
• Grind smooth - Dal paste should be very smooth without lumps. Even if little watery it will thicken while cooking.
• Use thick kadai - I use thick bottomed pan prevents sticking. It helps even cooking.
• Add ghee slowly - I keep adding ghee spoon by spoon. This helps mixture absorb properly.
• Stir continuously - Do not stop stirring for long time. It may stick and burn at bottom.
• Check correct stage - When mixture leaves sides and rolls, it is ready. It should look glossy and smooth.

Serving and Storage

Serve Ashoka Halwa warm for best taste. It can be kept at room temperature for one day. You can refrigerate for three days and reheat before serving. When reheated, ghee will come out little which makes it soft again.

FAQS

1.Why is it called Ashoka Halwa?

Ashoka halwa is originated in Thiruvaiyaru in Thanjavur district Tamilnadu. This halwa was first introduced by Ramu Iyer in a small hotel in Thiruvaiyaru many years ago. He named it 'Ashoka halwa' which later people started calling as asoga halwa / asoka halwa colloquially.

2.Can I reduce ghee quantity?

You can reduce little but not too much. Ghee gives texture and shine to the halwa.

3.Why my halwa is sticky?

It may not be cooked fully. Keep cooking and stirring until it leaves sides of pan.

4.Can I skip food color?

Yes you can skip it. Taste will not change, only color will be natural.

5.Can I make this in advance?

Yes you can prepare one day before. Reheat before serving for better texture.

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