Ashok Halwa Recipe | Ashoka Halwa Recipe

Ashok Halwa is a delicious, melt-in-the-mouth dessert prepared using moong dal, ghee and sugar as main ingredients. It is a delicious sweet made using moong dal, wheat flour, ghee and sugar. The texture of this halwa is soft, smooth and melts in the mouth. It is also called Ashoka Halwa or Thiruvaiyaru Halwa.

This halwa is nutritious and tasty. It tastes sweet with good flavor of cardamom and ghee. When fully cooked its texture is smooth and shiny. It may seem difficult but is actually simple if you keep stirring. It is perfect for festivals and family gatherings.

About Ashoka Halwa

Ashok Halwa is a traditional sweet and is usually served at weddings 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 give it rich flavor and a smooth finish.

The texture of this sweet is silky and dissolves as soon as it goes in the mouth. When cooked well, it leaves the sides of the pan and is rolled well. The ghee keeps getting absorbed and then comes out, this is the correct state. Cardamom powder adds pleasant aroma. A little food color is added for a brighter look.

Some people increase or decrease the quantity of ghee as per their choice. You can reduce a little but do not cut too much as the texture may change. Cashews are fried in ghee and added at the end for crunch. It is important to keep stirring this sweet continuously, otherwise it may stick to the bottom. Using a thick bottomed kadhai helps a lot.

During our recent trip to Thanjavur, my husband bought Ashok Halwa and I savored every spoonful of it. What I understood was that unlike most halwa it was not so transparent and it was so smooth that it melted in the mouth, so an idea came and I wanted to try it immediately so that I would not forget its taste. I tried it a few days ago and it turned out perfect as my husband said, awesome!!

I usually prepare it for festivals at home. My family likes this hot food. On reheating, a little ghee starts seeping out, which makes it taste even better. Ashoka Halwa is a popular sweet in Thiruvaiyaru, Thanjavur district. It is served in most of the weddings in Thanjavur district.

Ashok Halwa Ingredients

• yellow mung dal – I have slightly dry roasted it without turning brown. It gives base and body to the halwa after cooking and grinding.
• wheat flour/atta – I have fried it in ghee before adding it. It gives thickness and structure to the dessert.
• Sugar – I just added it for sweetness. It melts and mixes well with the dal mixture and enhances the taste.
• Ghee – I have added for richness and shiny texture. Do not reduce it too much for best results.
• cardamom powder – It has a sweet aroma, it enhances the overall taste well.
• food coloring – I have used one drop each of red and orange color. It gives a bright traditional look, if you like natural color then you can leave it.
• broken cashew nuts – I fried it in ghee until it turned golden. This finally adds crispness and nutty flavour.

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How to make Ashok Halwa step by step

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

2.Once the pressure releases on its own, take it in a blender and blend until smooth. It may seem watery but once it thickens it will be perfect.

3. Check the texture, it should be smooth, keep aside. Put 2 tablespoons ghee in a small pan, add cashews and fry till they turn golden and take them out.

4.Now add wheat flour to it and fry for 2 minutes. Switch off and keep aside.

5. Now add moong dal paste and sugar in a thick bottomed pan. Turn on the flame and mix it well, at this time it will become thick, add the wheat flour mixture into it.

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

7.Now keep cooking on low medium flame and keep adding remaining ghee spoon by spoon and keep stirring. It will start thickening. Add ghee and continue cooking.

8.It will start rolling and leave the sides of the pan and leave ghee on the sides. After some time the ghee will be absorbed. Now add fried cashew nuts and cardamom powder to it. Ashoka Halwa is almost ready.

9.Mix well, and cook for a few minutes until the mixture becomes glossy, then starts to roll well. This is the correct step, switch off.

Serve hot immediately!

Expert Tips

• lightly fry the lentils – I always fry for a few minutes only. Do not let it turn brown otherwise the taste will change.
• grind smooth – Lentil paste should be completely smooth without lumps. Even though there is some water in it, it will thicken while cooking.
• use thick embroidery – I use a thick bottom pan, which prevents sticking. It also helps in cooking.
• add ghee slowly – I keep adding ghee spoon by spoon. This helps the mixture to be absorbed properly.
• keep stirring continuously – Do not stop stirring for a long time. It may stick to the bottom and burn.
• check correct phase – When the mixture leaves the sides and rolls out, then understand that it is ready. It should look shiny and smooth.

serving and storage

Serve Ashok Halwa hot for best taste. It can be kept at room temperature for up to a day. You can refrigerate for up to three days and reheat before serving. On reheating, the ghee will come out a little due to which it will become soft again.

general questions and answers

1.Why is it called Ashok Halwa?

Ashoka Halwa originated in Thiruvaiyaru in Thanjavur district of Tamil Nadu. This halwa was first introduced by Ramu Iyer many years ago in a small hotel in Thiruvaiyaru. He named it ‘Ashoka Halwa’ which later people started calling it colloquially as Asoga Halwa/Ashoka Halwa.

2.Can I reduce the amount of ghee?

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

3.Why is my halwa sticky?

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

4.Can I leave out food coloring?

Yes you can leave it. The taste will not change, only the color will remain natural.

5.Can I make it in advance?

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

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