Ashoka Halwa

Ashoka halwa is a protein-rich sweetmeat popular in South India. We offer Ashoka halwa as naivedyam to deities and serve as prasadam particularly during Navarathri celebrations. It is one of my favorite sweets for the beautiful silky texture and the sweet aroma, and I find this as the best alternate for rava kesari. So I like to prepare this melt-in-mouth sweermeat often and serve for the breakfast during festivals and also on special occasion.

IMG_3637 Ashoka Halwa
Breakfast with ashoka halwa

We can also serve this delicious sweet as a tea-time snack along with crunchy savories.

IMG_3636 Ashoka Halwa
Ashoka halwa & oma podi with tea

Ashoka halwa is prepared with ghee-roasted wheat flour & cooked green gram lentils (moong dal). Generally orange food color is used for adding bright color to this dish, and sugar is used as a sweetner. Here I have not added any synthetic food color and replaced sugar with palm jaggery so that we can indulge with this guilt-free sweet loaded with the goodness of whole wheat & protein-rich lentils.

Ashoka halwa recipe:

IMG_3606 Ashoka Halwa
Ashoka halwa with palm jaggery


IMG_3579 Ashoka Halwa

Mise en place:

  • Heat a heavy bottom pressure cooker in medium flame.
  • Roast lentils (paasi paruppu) until they begin to change the color.
  • Wash lentils and pour water (2 cups) into the pressure cooker.
  • Close the pressure cooker and cook lentils in high flame.
  • When it reaches high pressure, simmer for 10 minutes.
  • Meanwhile add powdered palm jaggery (karupatti) into a sauce pan.
  • Pour water just enough to immerse them and bring it to a boil.
  • When the jaggery is dissolved and boiled into a syrup, remove from flame.
  • Meanwhile mash the cooked lentils with potato masher immediately after the pressure is released.
  • Pour jaggery syrup into the mashed lentils and mix well.
  • If you still find some lumps (as in the last photo below), you can use a hand blender to make the mixture smooth. (Only after adding the syrup into lentils it is possible to find out whether the mixture is lump free or not.)
parpu-syrp Ashoka Halwa

How to prepare karupatti ashoka halwa:

  • Heat a non-stick pan in low flame.
  • Pour ghee (1 tbsp), roast cashew nuts until golden and remove from pan.
  • In the same pan add wheat flour and fry the flour in low flame until nice aroma is released.
  • You may add another tbsp of ghee to prevent the flour burning.
  • Now pour the lentil mixture into the pan and combine together.
  • Keep stirring for few minutes in medium flame until coagulated.
  • You can pour the remaining ghee little by little to make the process easier.
  • Add powdered cardamom seeds & roasted cashew nuts at the end and mix well.
  • Remove from heat and serve hot or warm.
ask-alw Ashoka Halwa
Karupatti ashoka halwa recipe

Recipe note:

You can microwave palm jaggery for 30-40 seconds as it helps jaggery to crumble into pieces. Thanks to a fellow blogger Bhavna for sharing this wonderful tip. Sshe suggested it for cane jaggery (vellam), and I tried the same with palm jaggery (karuppatti) which is harder than vellam. I find this method easier to break them apart quickly with no mess.

kpt Ashoka Halwa
Microwaved jaggery crumbles easily

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    1. I would love to, but it is all gone now! 🙂 Soon I would make another batch !!
      Thanks so much for stopping by !

  1. Wow! This is simply healthy and delicious. I will try this for sure but with jaggery as I do not have palm sugar at the moment, Megala. Seems easy too

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