Asoka Halwa is a tasty dish prepared with moong dal, sugar, and ghee. It is a popular dish in Tamilnadu, especially in Thiruvaiyar and Tanjore. As compared to other halwa varieties, Ashoka halwa is so simple and healthy, halwa commonly reminds wheat halwa (as Thirunelveli halwa is most popular in Tamilnadu) and other halwas also mostly flour-based, cornflour halwa, semolina halwa, maida halwa.
There are many varieties of halwas prepared in India based on different regions, suji (semolina or rava) halwa is popular in the northern regions of India, carrot halwa is another popular dish. Kaju halwa and badam halwa is popular in Andhra Pradesh and Telangana. Kashi halwa prepared with ash guard is popular in Karnataka, especially with Kannada brahmin community. TamilNadu special Thirunelveli halwa is prepared with whole wheat (samba kothumai). Moong dal halwa is also popular in TamilNadu, and it is not requiring more time and expertise as thirunelveli halwa, but it is a mouth-watering dish.
While preparing Ashoka halwa dry roast moong dal before you cook, to avoid the raw smell and to turn halwa more aromatic. You can adjust the sugar according to your taste. You can skip adding food color, either you can have halwa with the natural pale brown color or you can soak a pinch of saffron in 3-4 tsp of milk and add, for the natural reddish-orange color. You can add more ghee, the halwa is tasty with more ghee. You can also skip wheat flour if you don’t like it.
Other varieties – Carrot Halwa, Badam Halwa, Thirunelveli Halwa or Wheat Halwa, Rava Kesari, Badusha, Milk Peda, Mtichur ladoo, Pasiparuppu urundai, badam kheer, rava Kesari, badusha, mango Kesari, carrot halwa, wheat halwa, motichoor ladoo, sweet pongal, milk peda, sweet bonda, millet payasam,sakkarai pongal, nei appam, pidi kozhukattai, moongdal laddu, halwa, boondi laddu.
Traditional sweet with moongdal
- 1 cup Moong dal (200 grams)
- 2 cups Sugar (400 grams)
- 3/4 cup Ghee
- 10 Cashew nuts
- 4 tsp Wheat flour
- 1 pinch Orange food color/Kesari color
- 1/2 tsp Cardamom powder
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Heat a pan or pressure cooker and add 1 cup of moong dal.
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Roast on a medium flame for 2-3 minutes.
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Now add 3-4 cups of water.
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Pressure cook for 3 whistles, or cook till it becomes mushy.
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Once the pressure released, cool down the moong dal completely.
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In a medium mixer jar, add cooked moong dal and make it a fine paste.
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Heat 1 tsp of ghee in a pan, add 10 cashew nuts.
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Roast it till it becomes a golden color and keep it aside.
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In a large, heavy-bottomed pan, heat 1 tsp of ghee.
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Add 4 tsp wheat flour and cook for 2 minutes or till a nice aroma comes out.
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Now add the moong dal and mix gently.
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Add 2 cups of sugar and combine well.
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Once sugar melted, add 4 tsp of ghee and cook on medium flame.
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Once the halwa thickens, add 1 pinch of orange food color(mixed with 2 tsp of water), and combine well.
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Add the remaining ghee and mix well.
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Add in roasted cashew nuts and 1/2 tsp cardamom powder.
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If halwa separates from the pan and also non-sticky, turn off the flame.
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Yummy Asoka halwa is ready to serve.
- Dry roast moong dal before you cook, to avoid the raw smell and to turn halwa more aromatic.
- You can adjust the sugar according to your taste.
- You can skip adding food color, either you can have halwa with the natural pale brown color or you can soak a pinch of saffron in 3-4 tsp of milk and add, for the natural reddish-orange color.
- You can add more ghee, the halwa will so tasty with more ghee.
- You can also skip wheat flour if you don't like it.
Method
Step by Step Pictures
-
Heat a pan or pressure cooker and add 1 cup of moong dal.
-
Roast on a medium flame for 2-3 minutes.
-
Now add 3-4 cups of water.
-
Pressure cook for 3 whistles, or cook till it becomes mushy.
-
Once the pressure released, cool down the moong dal completely.
-
In a medium mixer jar, add cooked moong dal and make it a fine paste.
-
Heat 1 tsp of ghee in a pan, add 10 cashew nuts.
-
Roast it till it becomes a golden color and keep it aside.
-
In a large, heavy-bottomed pan, heat 1 tsp of ghee.
-
Add 4 tsp wheat flour and cook for 2 minutes or till a nice aroma comes out.
-
Now add the moong dal and mix gently.
-
Add 2 cups of sugar and combine well.
-
Once sugar melted, add 4 tsp of ghee and cook on medium flame.
-
Once the halwa thickens, add 1 pinch of orange food color(mixed with 2 tsp of water), and combine well.
-
Add the remaining ghee and mix well.
-
Add in roasted cashew nuts and 1/2 tsp cardamom powder.
-
If halwa separates from the pan and also non-sticky, turn off the flame.
-
Yummy Asoka halwa is ready to serve.
Recipe Notes
- Dry roast moong dal before you cook, to avoid the raw smell and to turn halwa more aromatic.
- You can adjust the sugar according to your taste.
- You can skip adding food color, either you can have halwa with the natural pale brown color or you can soak a pinch of saffron in 3-4 tsp of milk and add, for the natural reddish-orange color.
- You can add more ghee, the Ashoka halwa will so tasty with more ghee.
- You can also skip wheat flour if you don’t like it.
