Ashoka Halwa ~ South Indian Moong Dal Halwa!

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Hope Deepavali preparations are on full swing at your place! It is in mine. Since Saturday, we are doing nothing but some sweets for savories for Deepavali. I remember my childhood, when Amma would start off the preparations a week before, getting the flour ready for the Murukkus. Then for the Athirasams. She also used to make our most favorite Kajas. This year, we thought we will skip the Athirasams, but make Kajas. That will be posted tomorrow. Today’s special is Athamma’s special. She saw this in some tele and had prepared it couple of times. All the times, it was over before even I could click a picture. So this time round, we thought we will prepare again, atleast for the pictures. It came out very well again.

I remembered my Moong Dal Halwa and wondered if it ought to be prepared the same way. Though this method uses Moong Dal, its prepared differently. But I am not sure why its called Ashoka Halwa. If you know, you can let me know the reason. The last time she made, she didn’t add any food colour, so it was a natural orange colour. This time, she thought she would make it red!

This is a great replacement for Moong Dal halwa, which takes a long time to get done. This is quick and simple. And no compromise on taste!

So another Halwa to sweeten your Diwali!

Ingredients Needed:

Pesarappu / Yellow Moong Dal – 1 cup
Milk – 1 & 1/2 cup
Sugar – 2 cups
Grated coconut – 3 tbsp (opt)
Ghee – 3 tsbp
Cardamom a pinch
Red Food colour a pinch (opt)

For Garnish

Cashew nuts

Method to prepare:

Heat a pan with ghee, roast the nuts and keep aside, then roast the grated coconut.

Melt the sugar in a pan and get a one thread syrup.

Meanwhile, take the dal and milk in a bowl. Fill the pressure cooker with water. Place the bowl of dal in the cooker and cook for 2 -3 whistles. Once the dal is cooled, grind to a smooth paste.

Boil together and pressure cook. Grind to a smooth paste once its cool.

Take Ghee in a thick bottomed pan, then add sugar syrup, then add the dal paste, cardamon, grated coconut (if you are adding) and half of the nuts. Mix well till you get the consistency of halwa, you can know this when the sides starts leaving.

Grease a plate and spread. Garnish the rest of the nuts over the top

This stays good for 2-3 days, if its not devoured before!

Enjoy your Deepavali sweets!

Another one for JFI: Festival Treats hosted by me.

Ashoka Halwa ~ South Indian Moong Dal Halwa!

Occasion Deepavali
Author Srivalli
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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  1. This is indeed a very sumptuous and delicious halwa…easy to make to:)
    Wish you and your family a very Happy Deepawali Srivalli. Hope you have a good time:)

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