Ashoka Halwa
Thiruvaiyaru's ghee-rich moong dal halwa
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 6
- Difficulty
- Medium
A festival classic from Thiruvaiyaru, the temple town near Thanjavur famous for it. Moong dal is cooked soft and mashed, simmered into a sugar syrup with a little roasted wheat flour, then enriched with ghee added a spoon at a time until the halwa turns glossy and pulls away from the pan. Cardamom and ghee-fried cashews finish it off, and a touch of saffron or colour gives the deep orange that the sweet is known for.
Method
- 1
Wash the moong dal and pressure cook it with enough water until very soft, then mash it to a smooth paste.
- 2
In a pan, add a little ghee and roast the wheat flour on low heat until light golden and aromatic. Set aside.
- 3
In another pan, dissolve the sugar in ½ cup water and heat until it slightly thickens into a light syrup.
- 4
Add the mashed dal to the sugar syrup and stir continuously so it does not form lumps.
- 5
Mix in the roasted wheat flour, then add the ghee a little at a time while stirring. The halwa will thicken and start to leave the sides of the pan.
- 6
Stir in the cardamom powder and, if using, a few drops of food colour or the saffron, and mix well.
- 7
Fry the cashews and pistachios in ghee, scatter them over the top and serve the halwa warm.
Tips & notes
- Add the ghee a spoon at a time. The halwa is done when it turns glossy and pulls cleanly away from the sides of the pan.
- Mash the cooked dal really well, or pulse it briefly, for a smooth halwa without grainy bits.
- The food colour is optional. A pinch of saffron soaked in warm milk gives a natural orange without any colouring.
