Ashoka Halwa Recipe | Asoka Halwa Recipe
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.
Servings3 people
Ingredients
- ½ cup yellow split moong dal
- 2 cups water
- ⅛ cup wheat flour / atta
- 1 cup sugar
- ⅓ cup melted ghee
- ¼ teaspoon cardamom powder
- 1 drop each red and orange food color
- 1.5 tablespoon broken cashews
Instructions
- 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.
- 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 2 minutes. 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
- 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.
Nutrition Facts
Ashoka Halwa Recipe | 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
Like our video?Subscribe to our youtube channel to get latest updates!