Ashoka Halwa has a smooth, glossy texture and just melts in your mouth. Now lets get on learn Ashoka Halwa Recipe. Ashoka Halwa is a very easy halwa that you can try for this Diwali. I have tasted this ashoka halwa quite a few times as hubby’s native is Thanjavur and this sweet is very famous in Thiruvaiyaru in Tanjore district. This is served in most weddings there.
Ashoka Halwa
Ashoka Halwa is south indian version of moong dal halwa. It is a delicious sweet prepared using moong dal, wheat flour, ghee and sugar. This halwa has a soft, smooth texture which just melts in the mouth. It is also called as asoka halwa or thiruvaiyaru halwa. During our recent trip to Thanjavur, hubby bought ashoka halwa and I relished every spoon of it. What I understood was it wasn’t that transparent unlike most halwa and it was so smooth and melt in the mouth, so got an idea and wanted to try it immediately so that I don’t forget the taste. I tried it few days back and it came out perfect as hubby said so…yayy.
Why is it called Ashoka Halwa?
Ashoka halwa is originated in Thiruvaiyaru in Thanjavur district Tamilnadu. This halwa was first introduced by Ramu Iyer in a small hotel in Thiruvaiyaru many years ago. He named it ‘Ashoka halwa’ which later people started calling as asoga halwa / asoka halwa colloquially.
How to make best Ashoka Halwa?
Moong dal : Roasting moong dal for a while gives nice aroma to the halwa. Take care while roasting, roast slowly in low flame to avoid burning. Cook moong dal until mushy and grind it until smooth for a soft halwa. Do not add more water while grinding as it might change the texture and also takes time to cook the halwa. I pressure cooked moong dal to get it cooked until mushy, you can open cook in a pot too but make sure to add water accordingly. Sugar : Add sugar only after moong dal is cooked completely. Also make sure to keep stirring to avoid lumps after sugar is added. Wheat flour : Make sure to roast / fry wheat flour in ghee until raw smell leaves else it will spoil the taste of the halwa. Ghee : Use pure fragrant ghee, homemade is best. But if you don’t have homemade buy good quality ghee. Always have little more than required. Food color : To get that attractive look red food color is used. If you don’t prefer adding food color, just skip it. Else use good quality natural food color which is available in markets these days. Kadai / Pan : Use heavy bottomed kadai as its easy to stir and involves less sticking. I used my indolium kadai also known as calcutta kadai.
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How to make Ashoka Halwa
Serve hot immediately! Pin
Expert Tips
Use a thick bottomed kadai. Be patient and keep stirring. The halwa will become thick with time,heat it while serving so that ghee oozes out. The ghee measure should be almost equal or little less than the quantity of moong dal.
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