Asoka Halwa | Thiruvaiyaru style Ashoka Halwa

4.62 from 18 votes

Asoka Halwa | Thiruvaiyaru style Ashoka Halwa

Asoka Halwa, also known as 'Thiruvaiyaru Halwa,' is a well-loved dessert originating from Thiruvaiyaru in the Tanjore District. It is crafted using a blend of Moong Dal and wheat flour. This delectable Halwa is a prominent feature at weddings throughout the Tanjore District and is renowned for its simplicity, making it an excellent choice for home preparation.

Prep Time5

Cook Time30

Total Time35

Course: Dessert, Sweet

Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu, Tanjore

Servings: people

Calories: 300kcal

Author: Sowmya Venkatachalam

Equipment

Pressure Cooker
Heavy Bottomed Pan

Ingredients

½ cup Moong dal 1 cup = 250 ml
¼ cup Wheat Flour
½ cup Ghee
1 cup Sugar
15 nos Cashews
1 teaspoon Cardamom Powder
1 pinch Orange Food Color

Instructions

Cooking the Moong Dal

In a heavy-bottomed pan, place the moong dal and begin to roast it.
Dry roast the moong dal until it takes on a light red hue. The reason for roasting the moong dal is to facilitate quicker and more efficient cooking with minimal water, while also enhancing its aroma.
Transfer the roasted dal into a container and add enough water to soak the dals. Cook in a pressure cooker for 3-4 whistles.
Once you can safely open the pressure cooker, take the dal and thoroughly mash it.
(Optional) If the dal is not well-mashed in the previous step, use a blender or mixer to grind it into a thick paste. Place the cooked moong dal in the blender and process it without adding any additional water.

Let's start with the Preparation

While the dal is being prepared, heat a kadai and add 1 tablespoon of ghee. Fry the cashews until they acquire a golden brown color. Transfer the fried cashews to a plate and set them aside.
In the same pan, with the ghee used for frying the cashews, add the wheat flour and roast it until it attains a light brown color. There's no need to continue roasting until it turns red; the ghee used for frying the cashews will suffice for roasting the wheat flour. Transfer the roasted wheat flour to a plate and set it aside.

Making of Sugar Syrup

Into the same pan, add sugar and pour in ½ cup of water.
Continue stirring until the sugar dissolves completely and reaches a thin '1-string consistency.' You can check this by taking a drop of the sugar syrup and rubbing it between your fingers; it should form a string.

Let's start making the Halwa

Now, add the roasted wheat flour and continue stirring.
When the wheat flour mixture thickens in the sugar syrup, introduce the mashed moong dal and incorporate it evenly, ensuring there are no lumps. If the mixture becomes excessively thick, you can add a small amount of milk while stirring continuously.
Continue stirring the halwa. If the mixture begins to stick to the pan, add more ghee and resume stirring. It's important to maintain continuous stirring over medium heat.
Add cardamom powder and a pinch of orange food color. Adding food color is optional
Add 1 or 2 tablespoon of ghee at regular intervals and keep stirring. Continue this process until the ghee starts to release from the halwa, and the halwa forms a cohesive ball without sticking to the sides of the pan.
Add the fried cashews and mix them thoroughly into the halwa.
At last, add the remaining ghee and turn off the heat
The delicious Asoka Halwa is now ready to be served. You can store it in an airtight container, and when you're ready to serve, simply reheat the halwa to melt the ghee, and it's ready to be enjoyed.

Video

Notes

It's great to know about these additional tips and variations for making Asoka Halwa:

Using Samba wheat flour can enhance the flavor compared to regular wheat flour, and it adds a unique taste to the halwa.
All-purpose flour is an alternative, but wheat flour does contribute a distinctive flavor to the halwa.
If the sugar is not entirely clean and contains impurities, adding a tablespoon of milk can help lift the dirt and make it easier to remove.
Grating or chopping almonds (badams) and frying them in ghee before adding them to the halwa can provide a delightful nutty flavor and texture.
If the mixture becomes very thick immediately after adding the mashed dal, you can introduce a small amount of milk and stir continuously to achieve the desired consistency.

These tips and variations can add unique elements to your Asoka Halwa preparation. Enjoy your cooking!

Nutrition