Ashoka halwa recipe | Asoka halwa recipe | Pasi paruppu halwa | Thiruvaiyaru Halwa | Payatham Paruppu halwa | dessert dishes Indian | Indian sweet | Indian sweet treats | instant Indian sweets | Indian dessert recipes | Indian dessert recipes easy | festival sweets | Diwali sweet recipe | Deepavali sweets | South Indians sweet recipe | traditional Indian sweets | Thiruvaiyaeu special sweet | halwa recipe | Indian halwa recipe | best Indian sweets with step by step pictures and video recipe. Check out the Thiruvaiyaru Halwa in Tamil and Thiruvaiyaru Halwa in English. If you like the video pls SUBSCRIBE to my channel.
Ashoka Halwa Recipe | Asoka Halwa | Pasi Paruppu Halwa | Thiruvaiyaru Halwa | Payatham Paruppu Halwa
Ashoka Halwa is a traditional South Indian dessert that holds a special place in Tamil cuisine. Widely popular in Tanjavur—especially in the temple town of Thiruvaiyaru—this halwa is a staple at Tamil Brahmin weddings, festive feasts, and religious occasions. Also known as Thiruvaiyaru Halwa or Pasi Paruppu Halwa, it’s made from split yellow moong dal (payatham paruppu), ghee, sugar, and cardamom. The result is a glossy, smooth, melt-in-the-mouth sweet that’s both comforting and indulgent. Its vibrant orange color and silky texture make it a standout among South Indian sweets, often served as prasad in temples or as a celebratory treat at home.
Glossy texture Halwa
Like Tirunelveli halwa, Ashoka halwa has a nice glossy texture, which is my favorite part of this halwa. To get a perfect glossy smooth halwa, we need to cook for a long time, so always use a heavy-bottomed pan for Ashoka Halwa. Slow cooking is key to perfect halwa.
What is Ashoka Halwa made of?
It’s made with split yellow moong dal (pasi paruppu), ghee, sugar, cardamom, and a touch of food coloring.
Why is it called Thiruvaiyaru Halwa?
It originated in Thiruvaiyaru, a temple town in Tamil Nadu known for its rich culinary traditions.
Is Ashoka Halwa served at weddings?
Yes, it’s a popular sweet at Tamil Brahmin weddings and festive occasions.
Can I add food coloring to my halwa?
Yes, you can add orange food color to the Halwa. I have used a pinch of turmeric powder and saffron. Though it is not usual, I have done that to avoid food coloring. Absolutely. You can use saffron or skip coloring entirely—it won’t affect the taste.
How long does Ashoka Halwa stay fresh?
It stays good for 3–4 days in the fridge. Reheat with a little ghee before serving.
Should I always serve the halwa hot?
We have added a lot of ghee for halwa, so as the halwa cools down, the ghee will solidify and may turn hard. It is always recommended to warm the halwa before serving for the perfect texture.
Can I cook wheat flour along with Moong dal and sugar?
No, always add wheat flour after the sugar is well melted. If you cook wheat flour before sugar has melted, the halwa will become fluid and it will take extra time to cook the halwa
Ingredients
- 3/4 cup Moong dal
- 1 + 3/4 cup Sugar
- 1/2 + 2 tablespoon cup ghee
- 2 tablespoon Wheat flour
- 1/2 teaspoon Cardamom powder
- 10 Cashew nuts
Instructions
- Wash moong dal well and drain the water
- In a cooker separator, take dal, 1/8 teaspoon of turmeric powder, 2+ 1/4 cup of water; soak did at least 30 minutes
- Pressure cook for 3-4 whistles
- After the pressure releases, naturally mix it well
- Pulse the dal once in a hand mixer or mixie jar
- In a small pan, add ghee and cashews and sauté till they turn golden brown; keep aside
- In the same pan, add 2 tablespoon ghee and warm the ghee; turn off the flame and add wheat flour
- Mix well and keep aside
- In a heavy-bottomed add pulsed dal and sugar, and add 2 tablespoon of ghee
- Turn on the stove on low flame and mix well
- After the dal is well blended with sugar, increase the flame to medium
- Add ghee little by little and mix well, and cook
- Furthermore, add a pinch of saffron; mix and cook
- At one stage, the halwa thickens up and turns transparent
- Add wheat flour and mix well
- Add sautéed cashews, cardamom powder, and mix well; continue cooking
- Finish adding all the ghee. I added an extra 2 tbsp
- Cook till the halwa starts leaving the pan and the ghee oozes out. Halwa turns glossy, switch off
Video
Notes
- You can use orange food color or food color of choice or make it plain without adding color
- Adjust the sugar according to your taste. Use 1 + 1/2 cup if you prefer the subtle sweetness
- Always make sure Dal is mashed well. Grind the dal for best halwa texture
- If the dal is not cooked well then halwa won’t turn smoothly, so make sure the dal is cooked well
- Depending on the Dal you use, ghee quantity may vary
- You can use maida instead of wheat flour and you can use up to 1/4 cup of wheat flour if preferred
- If you feel the amount of ghee used is a lot you can use 3 - 4 tablespoon and make halwa but in our home, we like the halwa texture with this amount of ghee
- Ghee turns frosted and turns into a grainy texture after cooling down so always warm the halwa before serving
Ingredients:
3/4 cup Moong dal
1 + 3/4 cup Sugar
1/2 + 2 tablespoon cup ghee
2 tablespoon Wheat flour
1/2 teaspoon Cardamom powder
10 Cashew nuts
How to make Ashoka halwa with step-by-step pictures:
- Wash moong dal well and drain the water
- In a cooker separator, take dal, 1/8 teaspoon of turmeric powder, 2+ 1/4 cup of water; soak did at least 30 minutes
- Pressure cook for 3-4 whistles
- After the pressure releases, naturally mix it well
- Pulse the dal once in a hand mixer or mixie jar
- In a small pan, add ghee and cashews and sauté till they turn golden brown; keep aside
- In the same pan, add 2 tablespoon ghee and warm the ghee; turn off the flame and add wheat flour
- Mix well and keep aside
- In a heavy-bottomed add pulsed dal and sugar, and add 2 tablespoon of ghee
- Turn on the stove on low flame and mix well
- After the dal is well blended with sugar, increase the flame to medium
- Add ghee little by little and mix well, and cook
- Furthermore, add a pinch of saffron; mix and cook
- At one stage, the halwa thickens up and turns transparent
- Add wheat flour and mix well
- Add sautéed cashews, cardamom powder, and mix well; continue cooking
- Finish adding all the ghee. I added an extra 2 tbsp
- Cook till the halwa starts leaving the pan and the ghee oozes out. Halwa turns glossy, switch off
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