ASHOKA HALWA | Thiruvaiyaru Halwa | South Indian Moong dal Halwa | Step by step procedure with pictures
Ashoka Halwa is a famous sweet in Thiruvaiyaru, Tanjore district of Tamil Nadu. This is also known as Thiruvaiyaru Halwa or Pasi Paruppu(Moong dal) halwa in some places. However, North Indian Moong dal halwa recipe is slightly different from this Ashoka halwa procedure.
Some of you may tasted this in South Indian Marriages. This is one of the easy dessert recipe to prepare at home. Do this Halwa at home during Diwali or any other occasion and enjoy the divine.
SERVING SUGGESTION :
AUTHOR : Dimple CUISINE : South Indian
COURSE : Dessert YIELD : 5-6 Servings
- Yellow Moong dal – 1/2 cup
- Water – as needed
- Sugar – 1/2 cup
- Ghee – 6-8 Tbsp
- Food color(opt) – a pinch
- Wheat – 2 Tbsp
- Cardamom powder – a pinch
- Cashew nuts – few
- Dry roast the moong dal until you get good aroma of roasted dal.
- Do not over roast the dal. Do not let the color change.
- Wash once and pressure cook it with enough water(1.5 cups) for 2-3 whistles.
- Heat 2 Tbsp ghee in a pan. Roast cashew nuts for a min.
- Filter the nuts from ghee and add wheat flour to the hot ghee. Combine well and turn off the heat. Flour will get roasted in the hot ghee. Set it aside.
- When the pressure is released from the cooker, open it and mash the cooked dal using a potato masher.
- Turn on the heat over medium and add sugar to the mashed dal.
- Combine well until sugar melts. It will become watery. Add 2 Tbsp ghee and stir continuously.
- Again add 2 Tbsp ghee and continue cooking. Keep stirring all the time. (Add 2 more tbsp ghee if needed)
- Add food color or kesari powder. Combine well until it blends together. Add the wheat flour that we roasted earlier.
- Add in the cardamom powder and stir continuously until it starts to release ghee on the edges.
- Cook it until halwa becomes glossy and all the halwa comes together without sticking to the pan.
- Turn off the heat.
- You can skip adding food color.
- Cook using a heavy bottomed pan or non-stick pan.
- In traditional recipe, the quantity of sugar is double the quantity of moong dal. But I am using 1:1 ratio. Also, they use ghee in equal amount or more than that of moong dal quantity.
Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.
Step by Step Procedure with pictures :