ashoka halwa recipe | asoka halwa recipe | pasi paruppu halwa with detailed photo and video recipe. an easy classic south indian glossy dessert recipe made with green moong dal and sugar. unlike other traditional halwa recipes, it has a glossy and smooth texture which puts this dessert into a new category. generally, this dessert is made during the festival season to be shared during the feast, but can also be made during other days too.
as i mentioned earlier, this recipe is a south indian version of moong dal halwa with a glossy texture. the most common moong dal halwa which comes from north india, does come in a crumbly dry texture. however, the south indian varian of ashoka halwa is made more watery which would eventually give the glossy and shining look. having said that i personally like the north indian variation. this is due to the fact that it is very simple to make in no time. moreover fo the asoka halwa, you need to add wheat flour and roast well. yet the end result compared to north indian is far better and hence it is a worth making this recipe.
furthermore, i would like to highlight some of the tips, suggestions and variations for a soft ashoka halwa recipe. firstly, the glossy texture is achieved by slow cooking and you may not achieve it instantly. hence you may have to use a heavy bottom or non-stick tawa and continuously stir it so that it becomes thick and wobbly. secondly, when it cools down, the ghee would solidify and may turn hard. hence it is recommended to serve it hot or reheat before serving. lastly, to make it more attractive, you can add food colour especially the red or orange colour while cooking. i have added saffron food colour but it is completely optional.
finally, i request you to check my other dessert recipes collection with this post of ashoka halwa recipe. it mainly includes recipes like beetroot halwa, bombay karachi halwa, carrot halwa, apple halwa, bread halwa, lauki ka halwa, moong dal halwa, ice halwa, gajar ka halwa with condensed milk, custard powder halwa. further, to these i would also like to highlight my other detailed recipes collection like,
- indian sweet recipes collection
- [eggless cake recipes collection]
- snacks recipes collection
ashoka halwa video recipe:
recipe card for ashoka halwa recipe:
ashoka halwa recipe | asoka halwa recipe | pasi paruppu halwa
Ingredients
or pressure cooking:
- 1 tsp ghee / clarified butter
- ½ cup moong dal, rinsed
- 2 cup water
for halwa:
- ¼ cup ghee / clarified butter
- 2 tbsp wheat flour / atta
- ¾ cup sugar
- pinch saffron food colour
- ¼ tsp cardamom powder
for dry fruits:
- 1 tbsp ghee / clarified butter
- 2 tbsp cashew / kaju, chopped
- 2 tbsp raisins / kishmish
Instructions
- firstly, in a pressure cooker heat 1 tsp ghee and roast ½ cup moong dal.
- add 2 cup water and mix well.
- cover and pressure cook for 3 whistles or until dal is cooked well.
- cool the dal completely and blend to smooth paste. keep aside.
- in a large kadai heat ¼ cup ghee and roast 2 tbsp wheat flour.
- roast until the flour turns aromatic and lump-free.
- further, add in prepared moong dal paste.
- stir and cook making sure the dal paste is well combined.
- cook for 5 minutes or until the mixture starts to thicken slightly.
- add in ¾ cup sugar and mix well.
- dissolve the sugar keeping the flame on medium.
- keep cooking for 15 minutes or until the mixture turns glossy.
- now add a pinch saffron food colour and mix well.
- keep cooking on low flame until the mixture separates the pan. takes approx 25 minutes.
- further in another pan heat 1 tbsp ghee and roast 2 tbsp cashew and 2 tbsp raisins until the nuts turn golden brown.
- add in roasted nuts over the halwa and add ¼ tsp cardamom powder. mix well.
- finally, ashoka halwa is ready to serve.
how to make asoka halwa with step by step photo:
- firstly, in a pressure cooker heat 1 tsp ghee and roast ½ cup moong dal.
- add 2 cup water and mix well.
- cover and pressure cook for 3 whistles or until dal is cooked well.
- cool the dal completely and blend to smooth paste. keep aside.
- in a large kadai heat ¼ cup ghee and roast 2 tbsp wheat flour.
- roast until the flour turns aromatic and lump-free.
- further, add in prepared moong dal paste. stir and cook making sure the dal paste is well combined.
- cook for 5 minutes or until the mixture starts to thicken slightly.
- add in ¾ cup sugar and mix well.
- dissolve the sugar keeping the flame on medium.
- keep cooking for 15 minutes or until the mixture turns glossy.
- now add a pinch saffron food colour and mix well.
- keep cooking on low flame until the mixture separates the pan. takes approx 25 minutes.
- further in another pan heat 1 tbsp ghee and roast 2 tbsp cashew and 2 tbsp raisins until the nuts turn golden brown.
- add in roasted nuts over the halwa and add ¼ tsp cardamom powder. mix well.
- finally, ashoka halwa is ready to serve.
notes:
- firstly, make sure to blend the dal to get a smooth texture.
- also, adding wheat flour will help to hold the halwa and gives a chewy bite.
- additionally, use fresh homemade ghee as ghee plays a major role in halwa.
- finally, ashoka halwa thickens once cooled, so make sure to warm slightly before serving.