Ashoka Halwa

Served ColdServed Cold
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Today I have shared South India’s most popular Ashoka halwa(Pasi paruppu halwa) made with yellow moong dal, sugar and ghee. This halwa is completely different from North Indian moong dal halwa. Basically Ashoka halwa is originated in Thiruvaiyaru , Thanjavur district Tamilnadu. More than 60 years ago, this halwa was first prepared by Ramu iyer in a small hotel in Thiruvaiyar. He named it as “Ashoka halwa”.

 

Servings: 3 Preparation time:
Ingredients:
  • Mung Beans, Mature Seeds, Raw, Yellow, Moong, Dal, Dhal (Yellow) moong dal - 1/2 cup
  • Wheat Flour, Whole-grain, Wheat flour - 1/4 cup
  • Plain Flour, Maida, Refined flour Maida (all purpose flour) - 1 tbsp
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water - 3 cups(for cooking moong dal)
  • Brown Sugar, Sugar - 1 cup
  • Canola Oil, Vegetable Oil, Cooking (Cooking) oil - 1/2 cup(Use refined oil, odourless oil)
  • Ghee, (Melted) Ghee - 1/2 cup ( at room temperature)
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamom powder - 1/2 tsp
  • Cashew Nuts Raw, Kaju, Cashewnuts Cashew nuts - 5
  • Red Food Color Coloring Agent, Colour Food color - Red(2 pinches mixed with 1 tbsp water, I used Orange red)

Instructions (Preparation Steps):

  • In a pressure cooker base, dry roast moong dal for one minute in high flame.
  • Add 3 cups of water and cook till mushy and soft. Mash it well or grind to smooth paste.
  • In a kadai, heat oil and roast cashews, maida, wheat flour.
  • Add cooked dal,mix well.Then add sugar, cardamom powder, food color.
  • Mix well till mixture becomes thick.
  • Add 1 tbsp oil + ghee at regular intervals and mix till halwa becomes non-sticky and ooze ghee.
  • Collect the ghee if needed. Remove and cool down. Store in a box. Stays good for 10 days!
  • Heat a pressure cooker base and dry roast 1/2 cup of moong dal just for one minute in high flame without changing its color.
  • Add 3 cups of water, mix well and cook till mushy. I cooked in low flame for 3 whistles.Mash the dal really well. If not, grind to smooth paste without adding water.
  • In a good non-stick kadai, heat 1/2 cup of cooking oil (use odorless refined oil), roast cashews.When it starts to turn golden, reduce the flame completely and add wheat flour, maida. Mix well till it emits roasted aroma.
  • It looks like a paste. Then add Cooked moong dal paste to the roasted flour and mix in medium flame. Flour and dal should get mixed well. It thickens soon.
  • Ashoka Halwa Recipe
  • Now add sugar, food color and cardamom powder.Mix well in medium flame. Sugar melts and mixture becomes watery.
  • Increase the flame to medium high and mix till the mixture becomes slightly thick. Then add 1/2 tbsp ghee. Mix well till ghee is absorbed. As soon as ghee is absorbed, add another 1/2 tbsp ghee again.
  • At one stage, You will find halwa turning dark red in color, becoming glossy and leaves the pan completely. Keep adding the ghee at regular intervals. Adjust the flame whenever needed. You can also use cooking oil to reduce the quantity of ghee.
  • Stay nearby and keep adding ghee. Finally halwa starts to rotate with the ladle.Touch the halwa and check if its sticky. As soon as it turns non-sticky, it starts to ooze ghee.
  • Keep mixing till more ghee comes out from all the sides and center.Switch off the flame now and transfer the halwa to a bowl. If you want, you can collect the excess ghee from the halwa and use it for regular cooking.
  • This halwa thickens as it cools down. So reheat it in a kadai or dosa tawa every time you serve.Whenever you heat the halwa, it becomes soft, glossy and releases ghee. Hope you can see the difference between hot halwa and the cold ones from the main pictures (See 1st & 2 nd pictures).
  • Notes:
  • Do not reduce the quantity of sugar and ghee.If you want, you can add more cooking oil and less ghee.
  • The ratio of moong dal, wheat flour and maida given in the book is 1:1:1/2. But I altered the quantity based on the one I tasted.
  • The quantity of ghee as per the original recipe is double the quantity of moong dal.
  • Amount of cooking oil and ghee may vary slightly. You may need to add more or less than the quantity mentioned. I had approximately given the quantity I used.
  • Total cooking time takes from 30 minutes to 45 minutes.
  • Try this yummy moong dal halwa for this diwali. Serve with South Indian Mixture and enjoy !

Cook's Tip:
Its much easier to grind small cardamom if you add some sugar to it while grinding.
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To prevent food from sticking, heat the frying pan, then add oil.
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To prevent ants from attacking nuts, place a black peppercorn in the container.
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