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    You are here: Home / Recent Posts / Ashoka Halwa | Asoka Halwa

    Ashoka Halwa | Asoka Halwa

    Last Updated On: Dec 11, 2023 by Sharmilee J

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    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. asoka halwa recipe

    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

    asoka halwa recipe

    If you have any more questions about this Ashoka Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Ashoka Halwa Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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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 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Servings3 people
    AuthorSharmilee J

    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 teaspoon cardamom powder
    • 1 drop each red and orange food color
    • 1.5 tablespoon 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 tablespoon 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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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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.
      roast and cook moong dal
    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.
      cook moong dal until softa
    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.
      grind until smooth
    4. Now add wheat flour and fry for 2 mins. Switch off and set aside.
      How to make asoka halwa recipe - Step2
    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.
      How to make asoka halwa recipe - Step2
    6. Mix well then add red and orange food color, mix it well with a laddle.
      How to make asoka halwa recipe - Step2
    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.
      How to make asoka halwa recipe - Step2
    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.
      How to make asoka halwa recipe - Step2
    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.
      How to make asoka halwa recipe - Step2

    Serve hot immediately!
    asoka halwa recipe

    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.

    asoka halwa recipe


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    Filed Under: Diwali, Diwali Special, Halwa Recipes, Indian Sweets, RandomPosts, Recent Posts, Sharmis Passions Tagged With: ashoka halwa recipe, asoka halwa, asoka halwa recipe, how to make asoka halwa recipe, thiruvaiyaru style ashoka halwa recipe, thiruvaiyaru style asoka halwa recipe

    Reader Interactions

    Comments

    1. sara

      October 07, 2017 at 4:21 pm

      How many days it stays good??

      Reply
      • Sharmilee J

        October 19, 2017 at 7:32 am

        In room temperature for 2 days in fridge for about 5 days

        Reply
    2. Jo

      December 24, 2017 at 6:22 am

      Can I use ready made moong dal flour as I have it now …

      Reply
      • Sharmilee J

        January 15, 2018 at 11:39 am

        You can try and see

        Reply
    3. Hema

      January 08, 2019 at 9:21 pm

      Is colouring must?

      Reply
      • Sharmilee J

        January 15, 2019 at 9:08 am

        You can skip it too

        Reply
    4. Ashi

      June 27, 2019 at 1:31 am

      what does it mean 1/8 of wheat flour

      Reply
      • Sharmilee J

        July 03, 2019 at 6:23 am

        half of 1/4 cup is 1/8

        Reply
    5. Karthick Vellasamy

      October 20, 2019 at 2:58 pm

      1/3 cup of ghee is not enough. It takes almost 1 cup of ghee

      Reply
      • Sharmilee J

        October 29, 2019 at 9:25 am

        I have mentioned what I have used only…

        Reply
    6. Margie

      August 18, 2020 at 12:16 pm

      Can I use ready made moong dal flour as I have it now

      Reply
      • Sharmilee J

        March 04, 2021 at 7:24 am

        The taste may differ but you can use

        Reply
    7. Blanca

      August 19, 2020 at 8:46 pm

      I learnt cooking from u only and I like the way u present every dish! Thank you!

      Reply
    8. Jimmy

      August 21, 2020 at 10:23 am

      I do not try ever this. But so impress with the colour. It looks easy to follow so I will try it this weekend!

      Reply
    9. Beryl

      September 03, 2020 at 12:33 pm

      Looks yum and lovely texture

      Reply
    10. Chelsea

      November 11, 2020 at 8:30 am

      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
    11. Kelly

      November 12, 2020 at 10:30 am

      So impressive me. It must be popular in your country. I love to try Asia food, and I will try to make it this weekend.
      Thank for sharing it much!

      Reply
    12. Banu

      November 09, 2021 at 8:46 pm

      hi Sharmilee !
      I must say that I tried several versions of this recipe and nothing came out perfectly as the wedding ashoka halwa. Frankly that orange color halwa twinkling in banana leaf during wedding breakfast kept coming to my vision after many failed attempts. hahha. Finally I landed here and the texture and taste turned out exactly like that 😀 I was so happy.. Bless you. 🙂

      Reply
    13. Varshini S

      October 03, 2023 at 8:58 pm

      Hi Sharmi,
      I’m from Thanjavur and we have lived in Thiruvaiyaru for several years. However when I want to try this Ashoka halwa at home I followed your recipe and it came out very yummy. And one more thing I want to let you know , recently I did this for a competition(Regional desserts/sweets) hosted by Columbus Tamil Sangam and I won the second prize for it. Thank you so much for sharing this recipe!!!

      Reply
      • Sharmilee J

        October 10, 2023 at 6:03 am

        Thank you so much for such a nice feedback!
        Thank you for trying and letting me know the feedback.
        Do visit and keep sharing your lovely feedbacks!

        Reply
    5 from 15 votes (8 ratings without comment)

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