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
Indian sweet recipes in TMF Laddu recipes ghee Burfi Halwa Milk powder recipes Tirunelveli halwa Badam halwa Diwali special sweets 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 cashew 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, 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 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
