Ashoka halwa recipe | Asoka halwa recipe | Pasi paruppu halwa | Thiruvaiyaru Halwa | Payatham Paruppu halwa 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 recipe | Pasi paruppu halwa | Thiruvaiyaru Halwa | payatham Paruppu halwa is a very traditional south Indian sweet (dessert) recipe it is widely popular in Tanjavur (especially in Thiruvaiyaru) and many parts in the rest of Tamil Nadu. Ashoka halwa is also called Thiruvaiyaru Halwa. This is one of the popular sweets that is served in most of the Tamil brahmin weddings, feasts, special occasions, etc.. Halwa melts in the mouth, is glossy, extremely smooth, and addictively sweet.
Glossy texture Halwa
Like Tirunelveli halwa, Ashoka halwa has a nice glossy texture which is my fav 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 for perfect halwa.
Should I always serve the halwa hot?
We have added a lot of ghee for halwa so as the halwa cools down, the ghee would solidify and may turn hard. It is always recommended to warm the halwa before serving for the perfect texture.
Can I add food color 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 color.
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 tbsp cup Ghee
- 2 tbsp Wheat flour
- 1/2 tsp Cardamom powder
- 10 Cashew nuts
Instructions
- Wash moong dal well and drain the water
- In a cooker separator take dal, 1/8 tsp of turmeric powder, 2+ 1/4 cup of water; soak did at least 30 minutes
- 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 cashew and sauté till they turn golden brown; keep aside
- In the same pan add 2 tbsp 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, add 2 tbsp 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; mix well and cook
- Furthermore, add a pinch of saffron; mix and cook
- At one stage 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 tbsp 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 tbsp cup Ghee
2 tbsp Wheat flour
1/2 tsp 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 tsp 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 cashew and sauté till they turn golden brown; keep aside
- In the same pan add 2 tbsp 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, add 2 tbsp 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 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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