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October 6, 2017

Ashoka Halwa Recipe –Thiruvaiyaru Pasi Paruppu Halwa–Moong Dal Halwa

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Ashoka halwa is one of the most popular South Indian sweet which is popular in Thiruvaiyaru. Thiruvaiyaru Asoka halwa (Pasi paruppu halwa) is made with yellow moong dal, sugar and ghee. This paasi paruppu halwa is completely different from North Indian moong dal halwa. Basically Ashoka halwa is originated in Thiruvaiyaru , Thanjavur district Tamilnadu.

More than 60 years ago, this halwa was first prepared by Ramu iyer in a small hotel in Thiruvaiyar. He named it as “Ashoka halwa”. People started calling it as “Asoga sweet” colloquially. You can find this halwa in all the marriage banquets in and around Tanjore. I got this authentic and traditional Ashoka halwa recipe shared by cookery experts Mrs.Usha and Mrs.Lakshmi from Aval Vikatan’s Kalyana samayal Supplementary issue. I found this recipe completely different from the ones I saw online. 

Most of the recipes called for moong dal, wheat flour, sugar and ghee as the major ingredients. But in the book, they had mentioned to use maida and cooking oil as well. To check the authenticity of this recipe, I watched the making and interview of Thiruvaiyaru Andavar hotel ashoka halwa video in Makkal TV.

Finally I got convinced and confident enough to try the magazine’s recipe by altering the quantity of ingredients as per my requirement. It came out excellent in taste and texture, very close to the original Ashoka halwa of the most famous Andavar hotel, Thiruvaiyaru. They serve this halwa with south Indian mixture. I had tasted this halwa only once when I had a trip to Tanjore. We also took a parcel of the hot halwa wrapped in a banana leaf. I could still remember the taste and the texture of the red colored, ghee dripping Asoka halwa. I am very happy and proud that I could make a similar one at home. It was like my dream came true moment when I tasted this halwa.

 All you need is “PATIENCE” to make this halwa. As I mentioned in my Tirunelveli halwa recipe , this halwa also needs constant stirring with lots of patience. You should stir this halwa till ghee ooze out. But it doesn’t take hours like wheat flour halwa. It takes 30 to 45 minutes based on the quantity. Ok, lets see how to make South India’s one of the most popular Ashoka halwa recipe perfectly with step by step pictures.

Do check out my Tirunelveli halwa recipe using wheat flour – Its a simplified version that tastes so close to the original Iruttukadai halwa.

See the consistency of the halwa immediately after cooking in the pictures below.

Hot Ashoka halwa served in a banana leaf immediately after cooking. 
Hot Ashoka halwa

Ashoka Halwa recipe - Pasi paruppu halwa

Ashoka halwa

How to make Ashoka halwa Recipe

South Indian
Diwali sweets
2 cups

Ingredients (1 cup - 250ml)

  • Yellow moong dal - 1/2 cup
  • Wheat flour - 1/4 cup
  • Maida/all purpose flour - 1 tbsp
  • Water - 3 cups(for cooking moong dal)
  • Sugar - 1 cup
  • Cooking oil - 1/2 cup(Use refined oil, odourless oil)
  • Melted Ghee - 1/2 cup ( at room temperature)
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - 5 nos
  • Food color - Red(2 pinches mixed with 1 tbsp water, I used Orange red)

How to make the recipe

  1. In a pressure cooker base, dry roast moong dal for one minute in high flame.
  2. Add 3 cups of water and cook till mushy and soft. Mash it well or grind to smooth paste.
  3. In a kadai, heat oil and roast cashews, maida, wheat flour.
  4. Add cooked dal,mix well. Then add sugar, cardamom powder, food color.
  5. Mix well till mixture becomes thick.
  6. Add 1 tbsp oil + ghee at regular intervals and mix till halwa becomes non-sticky and ooze ghee.
  7. Collect the ghee if needed. Remove and cool down. Store in a box. Stays good for 10 days!

Ashoka halwa Recipe - Step by step photos

  • Heat a pressure cooker base and dry roast 1/2 cup of moong dal just for one minute in high flame without changing its color.
  • Add 3 cups of water, mix well and cook till mushy. I cooked in low flame for 3 whistles. Mash the dal really well. If not, grind to smooth paste without adding water.
    Ashoka Halwa Recipe
  • In a good non-stick kadai, heat 1/4 cup of cooking oil (use odorless refined oil), roast cashews. When it starts to turn golden, reduce the flame completely and add wheat flour, maida. Mix well till it emits roasted aroma.
    Ashoka Halwa Recipe
  • It looks like a paste. Then add Cooked moong dal paste to the roasted flour and mix in medium flame. Flour and dal should get mixed well. It thickens soon.
    Ashoka Halwa Recipe
  • Now add sugar, food color and cardamom powder. Mix well in medium flame. Sugar melts and mixture becomes watery.
    Ashoka Halwa Recipe
  • Increase the flame to medium high and mix till the mixture becomes slightly thick. Mix the remaining 1/4 cup of oil and 1/2 cup melted ghee. Add 1/2 tbsp ghee+oil. Mix well till ghee is absorbed. As soon as it is absorbed, add another 1/2 tbsp ghee+oil again.
    Ashoka Halwa Recipe
  • At one stage, You will find halwa turning dark red in color, becoming glossy and leaves the pan completely. Keep adding the ghee at regular intervals. Adjust the flame whenever needed. 
    Ashoka Halwa Recipe
  • Stay nearby and keep adding ghee. It may not need all the 3/4 cup of ghee+oil. It may take 1 to 2 tbsp lesser too. As the final stage, halwa starts to rotate with the ladle.Touch the halwa and check if its non-sticky. As soon as it turns non-sticky, it starts to ooze ghee.
  • Keep mixing till more ghee comes out from all the sides and center. Switch off the flame now and transfer the halwa to a bowl. If you want, you can collect the excess ghee from the halwa and use it for regular cooking.
  • This halwa thickens as it cools down. So reheat it in a kadai or dosa tawa or microwave for a minute every time you serve. Whenever you heat the halwa, it becomes soft, glossy and releases more ghee. Hope you can see the difference between hot halwa and the cold ones from the main pictures (See 1st & 2nd pictures).
    Ashoka Halwa Recipe


  • Do not reduce the quantity of sugar and ghee. If you want, you can add more cooking oil and less ghee.
  • The ratio of moong dal, wheat flour and maida given in the book is 1:1:1/2. But I altered the quantity based on the one I tasted.
  • The quantity of ghee as per the original recipe is double the quantity of moong dal.
  • Amount of cooking oil and ghee may vary slightly. You may need to add more or less than the quantity mentioned. I had approximately given the quantity I used.
  • Total cooking time takes from 30 minutes to 45 minutes.
Try this yummy moong dal halwa for this diwali. Serve with South Indian Mixture and enjoy !

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harini said...

Hi Chitra it looks yummy...and I am waiting for Ur pink paneer jamoons recipe.

Chitra said...

Hi Harini, I tried to make it once. But din't get it perfect. I will try again and post if I get it well :)

harini said...

Ok Chitra.

Unknown said...

Dear Chithra, recently one of my friend shared this post with me. Thanks for the wonderful walk through of the receipe and you have got it perfect. BTW Ramaiyer is my kollu thatha and our entire family is happy to read your blog. Keep up. ATB.

Chitra said...

Thank you so much for your sweet words. Happy to know you liked my post. Thanks again.

Chitra said...

Thank you so much for your wonderful comment. Great to know the legendary chef is your kollu thatha. Getting a feedback from you is a blessing for me. Thanks again 😊