I had Asoka halwa or is it Ashoka halwa in a restaurant in
and was instantaneously in love with this sweet. I bought a few small boxes(about 2 tablespoons in each box), but it wasn’t enough to satisfy the sweet indulgence of the family so I thought why not try making it at home and thus started my search for the perfect Asoka halwa recipe. I found a no-fail recipe on the internet and decided to follow suit and got the perfect Asoka halwa. Asoka halwa is the south Indian version of the North Indian moong ka halwa. Ashoka halwa is famous in the Thanjavur district of Tamilnadu. I don’t know where this halwa got its name from. The best part is that this halwa is made from yellow moong dal which provides high protein and is easily digestible. Singapore
Yellow split lentil (moong dal/ paitham paruppu) -1 cup
Sugar - 2 to 2.5 cups
Ghee - 1 cup (upto 1.5 cups)
Whole wheat flour (atta) - 0.5 cup
All purpose flour (maida) - 0.5 cup
Milk - 1 tbsp
Red food coloring - few drops
Saffron - a big pinch
Cardamom powder - 1/2 tsp
Soak saffron in 1 tbsp of milk, add food colouring and cardamom powder. Keep aside.
Rinse the yellow split lentil nicely and soak it for about half an hour. Pressure cook it with about 3 cups of water till soft. Mash till smooth or else use a hand blender to make a smooth paste. Mix sugar with this paste.
In a non-stick wok, heat one cup of ghee in a pan, add the wheat flour and all purpose flour. Stir until there are no lumps. Keep stirring on a low-medium flame until there's a nice aroma and it turns golden.
Now add the yellow split lentil + sugar mixture and stir well until well cooked, add the milk mixture and stir well and cook for a few more minutes until the halwa leaves the sides of the pan. Ashoka Halwa is now ready to serve. Serve garnished with nuts or just like that. Try the south Indian moong ka halwa.