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Indian desserts are a part of almost every celebration of our country. Be it festivals or wedding functions, nothing is complete without ladoos, barfis and halwas. Isn’t it? If you ask me, I’m not a big fan of sweets, but watch me with a bowl of moong dal halwa and you won’t be able to tell. Halwas are undoubtedly one of the most popular Indian desserts of all time, not just for the smooth texture and decadent flavour but also for the fact that how easy is it to prepare them at home. Be it the classic gajar ka halwa in winters or simple suji halwa, almost every Indian home prepares it on one occasion or the other. But did you know there’s more to the world of halwas beyond gajar, moong, suji or chana dal halwa?
South Indian cuisine, besides offering light and comforting meals such as idli, dosa and sambhar, offers a range of delectable desserts including payasam, Mysore pak, unni appam and many more. But here we are digging deeper to bring to you a unique halwa from the region that is sure to comfort all your sweet cravings.
Origins Of Ashoka Halwa
Ashok halwa (or Asoka halwa), also known as Thiruvaiyaru halwa is a delicious dessert from Tamil Nadu, which is named after a small town in Thanjavur district. It is made on special celebratory occasions. The story behind the origins of this halwa takes us back to World War II, when there was a shortage of wheat in Thanjavur district. But since people there loved eating halwa, they apparently found an alternative to make halwa with green gram dal and that is how Ashok Halwa supposedly came to being. While the method may seem similar to that of moong dal halwa, but there is a difference between the two. Moong dal halwa is slightly crumbly and dry and on the other hand Ashoka halwa is more thinner in consistency with a glossy look and texture. Primarily made with moong dal, wheat flour and saffron, one can always go beyond and add nuts and dry fruits of one's choice for a more rich affair.
How To Make Ashoka Halwa
The process of making Ashoka halwa is quite like moong dal halwa, just that the texture of dal is extremely important since the south Indian version doesn't use any milk. You simply need to pressure-cooked moong dal, mash it well until smooth and mixed with sugar, saffron food colour and ghee over medium flame. Lastly you will just roast wheat flour, cardamom and nuts (if using) in ghee and mix well with the moong dal mixture to a thick consistency. You halwa without any milk, is ready to be devoured!
The process of making Ashoka halwa is quite like moong dal halwa, just that the texture of dal is extremely important since the south Indian version doesn't use any milk. You simply need to pressure-cooked moong dal, mash it well until smooth and mixed with sugar, saffron food colour and ghee over medium flame. Lastly you will just roast wheat flour, cardamom and nuts (if using) in ghee and mix well with the moong dal mixture to a thick consistency. You halwa without any milk, is ready to be devoured!
Find the full recipe of Ashoka Halwa here. Try it at home and share your experience with us.
