Ashoka Halwa - Moong Dal Halwa - Pasiparuppu Halwa

Ashoka Halwa - Moong Dal Halwa - Pasiparuppu Halwa - Diwali Sweet Recipes

Ashoka Halwa recipe with full video and step by step pictures. Ashoka halwa is made using moong dal, wheat flour, sugar and ghee as the main ingredients. During my college days, I saw this halwa in a TV cookery show and prepared many times for Diwali and family occasions. Later, after marriage I have not prepared it frequently and thought of sharing this recipe in my blog for a long time. So today prepared this halwa with video and pictures to post in virundhombal for this Diwali.

Actually, this halwa is an easy recipe without any complicated steps. The major work while making this halwa is you have to cook the moong dal till soft and then grind it to a smooth texture. For most of the halwa dishes, we have to add double the amount of sugar to get the lingering taste. Next important ingredient for halwa is ghee that holds up the halwa perfectly. Halwa starts to gather thicker on the sides of the kadai with the help of the ghee. If you are making halwas with apples, dates or carrots and beetroots it will naturally thicken easier when cooked with sugar. But when we make halwa with wheat flour, rava or any lentil based halwas it requires more ghee and sugar which is essential for good results. For halwa dishes, using a thick bottomed kadai will let you cook for a longer time without burning in the bottom.

Here are a few important tips for Ashoka halwa

1. Cooking perfect halwa requires practice and little patience. Ashoka halwa takes a longer time to cool completely. So let the halwa cool overnight and check the halwa in the morning. If the halwa is still too loose or runny, pour it to kadai once again and stir until the ghee specks on the top of the halwa. Remember do not re-cook the halwa for a long time.

2. The other main reason for halwa isn't setting is that it wasn't cooked long enough once the sugar had dissolved. After adding the sugar you have to stir constantly for 20 to 30 minutes with required ghee.

3. Dry roasting the moong dal is very important for this halwa. Just dry roast the moong dals for a few minutes until it turns slightly golden and then pressure cook the dal with required water. Roasting the dals prevents the stickiness and the flavor is really good with the roasted dals.

4. Roasting wheat flour is very important for this halwa. Make sure to roast the wheat flour with a good amount of ghee until it is slightly browned. If the flour is not roasted properly, you can get a raw smell in the halwa.

5. You can use a combination of ghee and oil for this halwa but the taste and texture will differ. This halwa tastes best when made with ghee.

Similar Halwa Recipes

Sweet Recipes

Here is the video link for Ashoka Halwa

Ashoka Halwa - Moong Dal Halwa Recipe Details

Prep time : 30 minutes
Cook time : 1 hour
Yields : 500 grams
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup split moong dal
2 tbsp wheat flour
2 cups sugar
1.5 cups ghee
few saffron
1 tsp cardamom powder
1/2 tsp orange food colour

Cooking Directions

Heat a heavy bottomed pan and add 1 cup split moong dal. Roast the dal on medium heat until it turns slightly golden. When you get a beautiful aroma, turn off the heat. Allow the dal to cool down for 10 minutes.

After 10 minutes, add it to a pressure cooker along with 3 cups of water and pressure cook for 5 to 7 whistles. You can add a tbsp of ghee while pressure cooking to avoid foaming.

Allow the pressure to settle down naturally and transfer it to a wide bowl. Once it gets cooled, transfer it to a mixer jar and grind it smoothly with required water. Transfer the ground moong dal paste to a vessel and mix well with little water.

Heat 1/2 cup ghee in a heavy bottomed and add the wheat flour. Fry the wheat flour on low heat until the flour is slightly browned. Do not let the flour burn. Keep stirring continuously for a few minutes.

Now add the ground moong dal paste and mix well with the wheat flour. Continue stirring on low heat until it gets thick.

Add sugar, food colour and stir well with the moong dal mixture. As the sugar melts, the halwa will be runny. Add ghee in three stages whenever the moong dal mixture absorbs the ghee.

Add saffron and cardamom powder. When it starts sticking again add ghee and continue to stir until the whole mixture comes together without sticking.

At one stage, the halwa will stop absorbing ghee and it will start to let out at the edges.

Roast the cashew nuts in a kadai with two tablespoons of ghee until golden brown and add it to the halwa. Once again give a quick stir and turn off the heat.

Let the halwa rest in the kadai heat for 20 to 30 minutes and then transfer it to a greased container.

Delicious Ashoka halwa is ready to serve. It tastes good when served warm.

Comments

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mo...

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian bean...

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps. This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar. I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal . To keep this recipe simple, I used sambar powder and there is no need for any dry roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong d...

VIRUNDHOMBAL

Search This Blog