Authentic Ashoka Halwa (Moong Dal Halwa) Recipe from Tanjore
40 minutes
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About Authentic Ashoka Halwa (Moong Dal Halwa) Recipe from Tanjore
Indulge in the rich, velvety sweetness of authentic Ashoka Halwa, a treasured South Indian dessert hailing from the Tanjore region of Tamil Nadu. This traditional moong dal halwa is a delightful departure from its North Indian counterparts, boasting a unique texture and flavor profile that's perfect for special occasions or a decadent treat.This recipe meticulously guides you through each step, ensuring a flawlessly smooth and aromatic halwa. Prepare to be amazed by the delightful contrast of creamy moong dal, fragrant cardamom, and the subtle nutty notes of ghee.Whether you're a seasoned cook or a novice in the kitchen, this detailed recipe makes creating this unforgettable South Indian classic simple and rewarding. Get ready to impress your friends and family with this culinary masterpiece!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Moong Dal
For the Halwa
- 3/4 cup Sugar adjust to your preferred sweetness
- 2 tbsp Whole Wheat Flour atta, whole
- 1/2 cup Ghee clarified butter (desi ghee) - use a good quality ghee for best flavor
- 1/4 tsp Food Coloring orange or yellow, optional. use a high-quality gel food coloring for best results.
- 1 tsp Cardamom Powder freshly ground cardamom powder is ideal for the best flavor
For Garnish
- 10-12 Cashews halved or chopped
Instructions
Prepare the Moong Dal
- Cook 1/2 cup yellow split moong dal in 1 1/4 cups water in a pressure cooker until soft. Allow pressure to release naturally.
Mash the Dal
- Mash the cooked moong dal thoroughly until completely smooth and creamy. This is crucial for a smooth halwa.
Fry the Cashews
- Heat 1 tbsp of ghee in a pan. Add the cashews and fry until golden brown. Set aside.
Roast the Wheat Flour
- In the same pan, add 2 tbsp of whole wheat flour and stir continuously over low heat until it turns a light golden brown. Be careful not to burn it. Remove from heat and set aside.
Cook the Halwa
- In a nonstick pan, add the mashed moong dal and sugar. Stir continuously over medium heat until the sugar dissolves and the mixture turns glossy.
Add Ghee Gradually
- Continue stirring, gradually adding the remaining ghee (1/2 cup), 1 tbsp at a time, until the halwa thickens and starts to release oil from the sides of the pan.
Incorporate Flavorings
- Add the food coloring (if using) and cardamom powder. Mix well.
Combine and Finish
- Stir in the roasted wheat flour and fried cashews. Continue to stir until the halwa reaches the desired consistency, pulling away from the sides of the pan. Turn off the heat.
Serve
- Serve the Ashoka Halwa hot or warm.
Recipe Notes
Expert Tips for the Perfect Ashoka Halwa
- Use high-quality ghee for the best flavor and aroma. The quality of the ghee significantly impacts the final taste.
- Don't rush the cooking process; low and slow cooking ensures a smooth, well-cooked halwa. Patience is key!
- Properly mashing the moong dal is essential for the desired texture. Use a potato masher or immersion blender for a smoother consistency.
- Adjust the sugar quantity to your preference. Taste and adjust as you cook.
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Recipe Nutrition
Calories: 412kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 64mgSodium: 10mgPotassium: 2mgFiber: 2gSugar: 34gVitamin A: 33IUVitamin C: 0.01mgCalcium: 10mgIron: 1mg
Joshie Sharmila
Articles: 1
3 Comments
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Wow, this looks fantastic!
This looks so good! Can’t wait to cook it.
Looks so wonderful! Thanks for posting.