Ashoka Halwa | Asoka Halwa

Ashoka Halwa is a popular sweet in Thiruvaiyaru in Thanjavur district. Asoka Halwa is made using moong dal, ghee and sugar as main ingredients. It is served in most weddings in Thanjavur district. Ashoka Halwa Recipe with step by step pictures.

Ashoka Halwa has a smooth, glossy texture and just melts in your mouth. Now lets get on learn Ashoka Halwa Recipe.

Ashoka Halwa is a very easy halwa that you can try for this Diwali. I have tasted this ashoka halwa quite a few times as hubby’s native is Thanjavur and this sweet is very famous in Thiruvaiyaru in Tanjore district. This is served in most weddings there.

Ashoka Halwa

Ashoka Halwa is south indian version of moong dal halwa. 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.

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.

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.

How to make best Ashoka Halwa?

• Moong dal : Roasting moong dal for a while gives nice aroma to the halwa. Take care while roasting, roast slowly in low flame to avoid burning. Cook moong dal until mushy and grind it until smooth for a soft halwa. Do not add more water while grinding as it might change the texture and also takes time to cook the halwa. I pressure cooked moong dal to get it cooked until mushy, you can open cook in a pot too but make sure to add water accordingly.
• Sugar : Add sugar only after moong dal is cooked completely. Also make sure to keep stirring to avoid lumps after sugar is added.
• Wheat flour : Make sure to roast / fry wheat flour in ghee until raw smell leaves else it will spoil the taste of the halwa.
• Ghee : Use pure fragrant ghee, homemade is best. But if you don’t have homemade buy good quality ghee. Always have little more than required.
• Food color : To get that attractive look red food color is used. If you don’t prefer adding food color, just skip it. Else use good quality natural food color which is available in markets these days.
• Kadai / Pan : Use heavy bottomed kadai as its easy to stir and involves less sticking. I used my indolium kadai also known as calcutta kadai.

Related recipes

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

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Ashoka Halwa | Asoka Halwa Recipe

Ashoka Halwa is a yummy, silky sweet made by grinding moong dal and then simmering it with wheat flour, colour, nuts & flavours.  Ashoka halwa is a popular sweet originated from Thiruvaiyaru in Thanjavur District made commonly for marriages & other special occasions.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup yellow split moong dal
• 2 cups water
• 1/8 cup wheat flour / atta
• 1 cup sugar
• 1/3 cup melted ghee
• 1/4 tsp cardamom powder
• 1 drop each red and orange food color
• 1.5 tbsp broken cashews

Instructions

• Dry roast moong dal for 2 mins, do not let it brown.
• Now add 2 cups of water to it. Pressure cook for 4 whistles in medium flame.
• 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. See the texture, it should be smooth, set aside.
• In a small pan add 2 tbsp ghee, add cashews and fry until golden brown, remove it.
• Now add wheat flour and fry for 2mins. Switch off and set aside.
• Now in a thick bottomed kadai, add moong dal paste along with sugar. Switch on the flame and mix it well, it will be gooey at this stage add wheat flour mixture.
• Mix well then add red and orange food color, mix it well with a ladle.
• 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.
• 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.
• Mix well, and cook for few more mins until the mixture turns glossy and start to roll nicely. This is the correct stage, switch off. Enjoy Ashoka Halwa!

Notes

• Use a thick bottomed kadai. Be patient and keep stirring.
• The halwa will become thick with time, heat it while serving so that ghee oozes out.
• The ghee measure should be almost equal or little less than the quantity of moong dal

Nutrition Facts

Ashoka Halwa | Asoka Halwa Recipe

Amount Per Serving (75 g)

Calories 599 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 13g81%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 51mg17%

Sodium 20mg1%

Potassium 42mg1%

Carbohydrates 93g31%

Fiber 4g17%

Sugar 68g76%

Protein 10g20%

Vitamin A 67IU1%

Vitamin C 0.1mg0%

Calcium 22mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Ashoka Halwa

1. Dry roast moong dal for 2 mins, do not let it brown.Now add 2 cups of water to it.Pressure cook for 4 whistles in medium flame.
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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.
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3. See the texture, it should be smooth,Set aside. In a small pan add 2 tbsp ghee, add cashews and fry until golden brown,remove it.
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4. Now add wheat flour and fry for 2 mins. Switch off and set aside.
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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.
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6. Mix well then add red and orange food color, mix it well with a laddle.
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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.
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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.
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9. Mix well, and cook for few more mins until the mixture turns glossy, then will start to roll nicely.This is the correct stage, switch off.
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Serve hot immediately!

Expert Tips

• Use a thick bottomed kadai. Be patient and keep stirring.
• The halwa will become thick with time,heat it while serving so that ghee oozes out.
• The ghee measure should be almost equal or little less than the quantity of moong dal.

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