Asoka halwa recipe | Easy Diwali sweets | Ashoka halwa

Asoka halwa| ashoka halwa  is a traditional recipe of Thiruvaiyaru, a small town in Tamilnadu, South India. It is generally served in Tamil brahmin weddings, on the day of the wedding during breakfast. In my mom's side everyone is a huge fan of asoka halwa but it it quite surprising that no one knows how to make asoka halwa. When i was in trichy this July for my niece wedding, i asked all the elders at home regarding the recipe but none of them replied positively. Last month during Navaratri, while i was casually talking to my friend Shriprada's mom, i asked her whether she know the recipe of asoka halwa. She immediately replied that it is one of her signature dish and passed on the recipe with perfect measurements. I tried it out during navaratri itself and it turned out very well and it is quite easy too. I made this last week for my skype class students and it was a super hit among them. Try this easy traditional thiruvaiyaru asoka halwa for this diwali . Check out my full collection of deepavali recipes.
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Asoka Halwa recipe with video

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 6-7

     Yellow moong dal| paasi paruppu  1 portion*
     Wheat flour | Godhumai maavu   1 portion
     Ghee     1 and 1/2 portion
     Sugar      3 portion
     Orange food colour   a pinch
     Saffron   a pinch  (optional)
     Cardamom powder   a pinch
     Cashew nuts   few 
    *I used a small cup which holds a liquid of 50 ml.  

                                        Video of asoka halwa

                               


Method:

• Dry roast the moong dal for 2 minutes in a pan and 4 portions of water. 

• Pressure cook this for 5-6 whistles.
• When it is slightly warm, pulse this in a mixie. This step is important and gives a nice texture to the halwa. 

• Keep it aside.
• In a heavy bottomed pan add all the ghee and roast the cashew nuts. 
• When the cashew nuts start browning, add in the wheat flour and roast it in a small flame.

• When it emits a nice aroma keep this aside. 
• In a pan combine the moong dal and sugar together and in few minutes you will see the sugar getting melted .

• Now take this out from flame and bring back the other pan in which we roasted the wheat flour.
• Add this moong dal sugar mixture to the this and mix well.

• Add the food colour to this now. If adding kesari powder mix this in little water and add, to ensure even mixing.
• Add cardamom powder and saffron(if adding) to this and mix well. 
• This will come to a whole mass in a minute and starts leaving the pan.
• The video which i have posted will clearly explain that. 

• If you want add 1 tsp of ghee to this at the end to get a glossy texture of the halwa.
• Serve this hot.

• This asoka halwa will stay good for 2 days if kept in the refrigerator. Heat this in a microwave or place it in a bowl of hot water (keep in a container) .

Notes:

1. While roasting the wheat flour ensure that it should not get burnt.
2. Grind the moong dal once it is cooked, this will give a nice smooth texture to the halwa.
3. Sugar you can reduce a bit, may be 2.5 portions too.