Ashoka Halwa || Thiruvaiyaru Ashoka Halwa is super delicious and melt in mouth halwa recipe. Basically this ashoka halwa is originated in Thiruvaiyaru, Tanjore district, Tamil Nadu. In 1960's Sri P.V.Rama Iyer invented this sweet, when I shared this in halwa in Brahmin's Bhojan fb group Mr. Kasi Viswanathan sir who is Rama Iyer sir's son commented on my recipe and gave this information. It is also popularly known as Tirunelveli irrutu kadai halwa. I am very very happy that my Ashoka halwa recipe reached to the founder's 😍. This ashoka halwa is one of the main sweet served in Tanjore & in many Tamil Nadu marriages. At first I tasted this ashoka halwa in my friends marriage @Jolarpet, from that time it is one of my favorite sweet. Try it once it will become your favorite sweet too😍.This ashoka halwa is prepared using moong dal as main ingredient. Check out this tasty and melt in mouth in our youtube by just clicking below link...
Ashoka halwa(youtube video link)
This halwa is prepared using less ingredients in less steps. But it takes lots of time as you need to stir it continuously. The taste & texture of this halwa depends on the quantity of ghee we add. If you compromise with ghee, you wont get perfect Thiruvaiyaru ashoka halwa. The texture of this halwa smooth and non sticky and it just melts in mouth. So follow proper steps, I shared all tips to get perfect ashoka halwa in my video do check out. There is lot of difference between North Indian - Rajasthani moong dal halwa and Tamil Nadu Ashoka moong dal halwa both in taste & texture. Traditional Thiruvaiyaru ashoka halwa is in orange color, instead of adding food color I used saffron strands. Just imagine the taste of this Ashoka halwa when it is served hot on banana leaf. D't miss having this Ashoka Halwa when you visit Tanjore. Let's start our recipe...
Also check some sweet recipes from our youtube
** Ashoka Halwa
** Temple style chekkara pongali
** Flax seeds laddu
** Bellam undrallu
** Maharashtrian narali bhatt
** Mango Phirni
** Pineapple rava kesari
**Oats & nuts laddu
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Foodie Monday Blog Hop
Taking this Thiruvaiyaru style Ashoka halwa to FoodieMondayBloghop fb group's #300thCelebration them. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. I joined when this group bloggers are sharing their recipes for #196 theme, Mango mastani is my first recipe in this group. I am very happy to be part of this group, learned many new recipes and improved my cooking, photography skills from my blogger friends. We bloggers planned to prepare some special recipes for 300th theme, so I planned this delicious Ashoka halwa recipe.
Thiruvaiyaru Ashoka Halwa
Preparation time - 10minutes
cook time : 40 min
Serves : approximately 250gms
Category : Sweets/desserts
Recipe Cuisine: Tamil Nadu
Main ingredients : Moong dal, ghee
Author : Aruna SarasChandra
Ingredients
moong dal / pasi parappu - 1/2 cup
wheat flour - 2tsp
ghee - 3/4 to 1 cup
sugar - 1 cup
cardamom powder - 1 tsp
saffron strands - 1 pinch
cashew nuts - 15
Instructions
1) Soak 1 pinch of saffron strands in hot water, mix it once and keep it aside. If you are planning to use orange food color skip this step.
2) Dry fry 1/2 cup moong dal in a pressure cooker till it changes color on low flames. When you get nice aroma and dal changes color take it into cup.
3) Let it cool for some time and wash it under water and take it into pressure cooker.
4) Now add 3 cups of water, use the same cup which you used to measure dal. Then pressure cook it to 4 whistles, later switch off flames and let the pressure comes down naturally.
5) Let the cooked moong dal cool to room temperature then take it into mixer jar and grind it to fine paste by adding some water.
6) Heat 1/4 cup of ghee in pan, fry cashew nuts when it changes color take it into cup.
7) Now add 2 tsp of wheat flour in remaining ghee fry it on low to medium flames till it changes color and you get nice aroma.
8) Now add moong dal paste mix everything and cook till it changes color and leaves pan.
9) When moong dal paste starts leaving pan add sugar and mix well.
10) Fry it well it sugar dissolves in moong dal paste, you will get good glossy texture when sugar dissolves well.
11) Now add soaked saffron strands(or orange food color), elachi powder, 1/4 cup of ghee and mix well.
12) stir this continuously when moong dal paste absorbs ghee add 1/4 cup of ghee again and stir it well. Repeat adding ghee and stirring till ghee oozes out.
13) When ghee starts oozing out of moong dal paste, add fried cashew nuts stir everything well. It will take nearly 20 to 30 min to get perfect texture.
14) When you get continuous string fall switch off the flames and add remaining ghee.
That's it our Thiruvaiyaru Ashoka Halwa is ready to serve, serve hot and enjoy with friends and family :)
** In order to get perfect taste and texture add required amount of ghee.
** Wheat flour added gives good texture, it acts like binding to halwa.
** Instead of saffron you can also use orange food color.
** Grind cooked moong dal to fine paste to get smooth texture to halwa.
** Before adding sugar make sure that moong dal paste cooked perfectly and leaving it pan.
** Frying moong dal gives good taste and aroma to halwa, so d't skip this step.
Wish you liked this Thiruvaiyaru Ashoka halwa recipe, do share your views in comments. Also check other sweet recipes by just clicking the links below pic..
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Aruna Saraschandra 😊
