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Asoka Halwa
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5 from 2 votes

Asoka Halwa | Moong dal and Whole wheat flour Halwa

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert, Festival Recipes
Cuisine: Indian, Tamil Nadu
Servings: 4 Servings

Ingredients

  • Payatham paruppu /Moong dal/Green gram dal – ¼th cup 1 part
  • Wheat flour/atta – ¼th cup 1 part
  • Sugar – ¾th cup 3 parts
  • Ghee/clarified butter – ¾th cup 3 parts (* See notes)
  • Orange food coloring – a pinch
  • Cardamom powder – ½ tsp
  • Cashews or almonds – for garnishing

Instructions

  • In a pan dry roast the moong dal until golden brown. To this add enough water and cook it until very soft and mushy. This could also be done in the cooker, but it cooks pretty quickly on the stove top. Using a masher, mash the cooked dal to a smooth consistency. If you prefer very smooth halwa, you could use a hand blender and give it quick grind.
  • In a wide non stick pan, add ¼th cup of ghee and add the wheat flour in it. Fry the wheat flour in the ghee until it starts turning color and a nice aroma comes (about 8 mins).
  • To the same pan, add the cooked dal, sugar and the remaining ghee and cook it over medium heat. Keep mixing the halwa until they all start to come together and begins to leave the sides of the pan. At this stage add the color and cardamom powder and mix it well. Remove it from flame.
  • Adding all the ingredients
  • The halwa liquifies a little after adding all the ingredients.
  • The halwa begins to leave the sides of the pan
  • Garnish – heat about a tsp of ghee in a small pan and fry the cashews or almonds and add to the halwa.
  • Serve the Asoka Halwa warm or at room temperature.

Notes

*Note – the recipe calls for 3 parts of ghee, but I used only 2 parts which in this case is about ½ cup. The halwa tasted good and I had no issues with it. If your diet allows you to use more ghee go ahead and use the 3 parts. In this case more the merrier.