Skip to main content

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 

Ashoka Halwa - Moong Dal Halwa  Recipe Details

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


  • 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.


Popular posts from this blog

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

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 mochai in a

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Puli Milagai (Green chilly in tamarind sauce)

Puli Milagai is a spicy and tangy side dish served with idly, dosa and curd rice. This is an interesting and tasty side dish or condiment from Tirunelveli. For this recipe use medium hot chillies so that after cooking in tamarind extract the heat reduces a bit. My mother recommends to prepare by sauteing the green chillies with little oil and grind it without any water and then add this green paste to the tamarind mixture. This method is also nice, and you will get the consistency like thokku.   The tangy flavour of the tamarind is blended well with the spicy green chillies and a little sweetness from the jaggery. Enjoy this tangy and spicy puli milagi with your everyday meal. Now let's see how to prepare this Puli milagai with step by step photos.

Horse gram Dosa

Horse gram/Kollu Dosa Horse gram is a good source of proteins. When combined with any cereal such as rice, it improves its protein value. Horse gram is also a good source of dietary fibre and helps regulate blood glucose levels. It is very hard in texture and requires to be soaked for 6 hours.

Pepper dosa - Milagu Adai - Easy & Healthy Tiffin

Pepper dosa - easy and healthy breakfast dish. In South India major types of dosa are prepared using  rice and urid dal. This pepper dosa is also prepared with rice and urid dal but instead of white urid dal i have used black split urid dal.The dosa is flavoured with black pepper powder and to add some extra taste I have added finely chopped onions, fresh grated coconuts, curry leaves and cooked with coconut oil. The consistency of the batter should be thin like rava dosa batter. After grinding the batter you can immediately prepare the dosa and no need to ferment it. The black urid dal and black pepper powder are the main ingredients which give a unique taste for this dosa. The perfect accompaniment for this dosa are coconut chutney or curry leaves chutney. 

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Black Urid Dal Porridge - Karuppu Ulundhu Kanji

Black urid dal porridge (Karuppu ulundhu kanji) - prepared with just four ingredients like split black urid dal, palm jaggery, grated coconut and milk. This kanji is one the best dish to include in your diet for breakfast because it reduces the body heat plus it keeps you energetized for the whole day. This kanji can be easily prepared within 15 minutes. In this porridge I have used black urid dal and palm jaggery. If you do not have black urid dal, you can replace it with white urid dal also. In most of our Tirunelveli dishes we use split black urid dal.  Black urid dal has an excellent flavour when compared with white urid dal. Next, an important star ingredient in this kanji  is palm jaggery. Nowa days, many of us forgotten its amazing nutritional values in it. Palm jaggery is high in iron and several other nutrients. So if this porridge is prepared with these two star ingredients (black urid dal with palm jaggery) you can have a healthy protein iron dish for your breakfast.

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos. Similar Tirunelveli Lunch Recipes Tirunelveli Kootanchoru Black urid dal rice-Ulundam paruppu sadham Tirunelveli Sodhi Tirunelveli Idi Sambar Tirunelveli Puli Thanni Kuzhambu Tirunelveli Ve

Onion Tomato Chutney - Chettinad Onion Tomato Chutney for Idli, Dosa and Paniyaram

Onion tomato chutney recipe with full video and step by step pictures. In 2005 when we were in California I have seen this Chettinad style onion tomato chutney recipe in the Aval vikatan magazine and made it immediately for dinner. I have been thinking to post this chutney in my blog for a long time. Finally, after 16 years, today I made this onion tomato chutney for paniyaram. Normally for tomato chutney or onion chutney we saute the red chillies in oil and then we grind it along with the onions and tomatoes. But for this chutney, the red chillies are dry roasted well and then powdered separately. This red chilly flakes are further sauted with onions and tomato puree. I have tried  many chutneys onion tomato combinations, but this chutney is a unique dish. We are adding the chopped small onions in this chutney without grinding it and that makes it more flavourful with a mild chunky texture. This chutney has very few ingredients, so make sure they are good and fresh. Chop fresh onions,