Ashoka Halwa is a popular and traditional halwa from South India. This halwa is originated from Thiruvaiyaru, Tanjore District. This halwa is a must in all the marriages that are taking place in Tanjore.
This halwa is made with moong dal and wheat flour. This moong dal halwa is entirely different from the North Indian moong dal halwa. Original Ashoka Halwa would be in red color as they are using food color. I don’t add food color very often. So instead of food color added saffron milk. Also instead of using sugar, I have used palm sugar. If you are health conscious you can skip the sugar and add palm sugar or jaggery or coconut sugar.
As this contains moong dal and wheat flour, this halwa is rich in protein and fiber. Kids will also love this a lot. The method of making halwa is the same as that of the traditional one, the difference is that I skipped food color. But the taste and the texture of the halwa was exactly the same as the original one. Now let us see how to prepare this recipe.
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- 1/2 cup Moong dal/Paasi paruppu
- 1 cup Sugar
- 2 tbsp Whole wheat flour/Atta
- 1/2 cup Ghee
- 1 tbsp Milk
- 1 pinch Saffron
- 1/2 tsp Cardamom/Elaichi Powder
- 10 Cashews
- Soak saffron in a tbsp of hot milk and set aside.
- Dry roast moong dal until it turns golden brown and a nice aroma comes.
- Once done wash it in the water for any impurities. Pressure cook with ample water for 4-5 whistles.
- Transfer cooked dal to a blender and make a smooth paste. If required add little water.
- Add 3 tsps of ghee in a pan. Roast the cashews and set aside. In the same ghee add wheat flour and roast it for a min or two until a nice aroma comes.
- Now add ground moong dal paste and cook until it thickens. Then add sugar. Once sugar is added the mixture turns watery. Cook until the mixture turns thick. In between add 1 tsp of ghee in the equal interval.
- While the halwa starts to leave the pan, add cardamom powder, saffron milk, and cashews. Mix well all and cook for another min. Ashoka halwa is ready. Serve hot or cold.
- Traditional halwa uses red food color. I don't add food color very often. So instead of food color added saffron milk.
- Also instead of using sugar, I have used palm sugar.
- To get the halwa consistency you can either use all-purpose flour or whole wheat flour.
Soft, melt it mouth, silky textured Ashoka Halwa is ready to relish.
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