Asoka Halwa holds a special place in my heart because it reminds me of celebration days at home. This gorgeous golden dessert transforms humble moong dal into something truly magical. What I love most is how the lentils become creamy and sweet, while the roasted nuts add that perfect crunch. It’s one of those recipes that fills your kitchen with the most amazing smell. The best part? You probably have most ingredients in your pantry right now.
About the Recipe
You should try this recipe because it’s surprisingly easy for such an impressive dessert. Many people think making traditional halwa is complicated, but this one breaks all those rules. The moong dal gives it protein, making it more nutritious than regular sweets. Plus, you can make it ahead of time for parties. The golden color looks so beautiful on any table, and your guests will think you spent hours making it.
Why You’ll Love This Recipe
This halwa hits all the right notes – it’s creamy, nutty, and perfectly sweet. The texture is what gets me every time – smooth from the dal but with those delightful pieces of almonds and cashews. And that aroma when the cardamom goes in? Pure magic. It’s also forgiving for beginners. If you overcook it slightly, it still tastes amazing. The wheat flour helps bind everything together beautifully. Best of all, it keeps well, so you can enjoy it for days.
Cooking Tips
Don’t skip soaking the dal – it makes cooking much faster and smoother. When roasting wheat flour, keep stirring to prevent burning. You’ll know it’s ready when it smells nutty. Watch the halwa carefully once you add sugar. It can go from perfect to overcooked quickly. The ghee leaving the sides is your signal that it’s done. Taste and adjust sweetness while cooking.
Serving and Storing Suggestions
This recipe serves 6-8 people and takes about 5-6 hours total (mostly soaking time). Active cooking is just 45 minutes. Serve warm or at room temperature – both are delicious. Store covered in the fridge for up to a week. It actually tastes better the next day when flavors have melded. Gently reheat if you prefer it warm.
Similar Recipes
- Carrot Halwa (Gajar Ka Halwa)
- Semolina Halwa (Sooji Halwa)
- Bottle Gourd Halwa (Lauki Halwa)
- Beetroot Halwa
- Coconut Barfi
Nutrient Benefits
Moong dal provides excellent plant protein and fiber, making this dessert more nutritious than many sweets. Almonds and cashews add healthy fats and vitamin E. Ghee, used in moderation, provides fat-soluble vitamins. The cardamom aids digestion, which is helpful after a rich meal. While it’s still a sweet treat, the protein content makes it more satisfying than sugar-heavy desserts.
Asoka Halwa
Ingredients
- 250 g Moong Dal
- 2 tbsp Wheat flour
- 250 g Sugar
- 150 g Ghee
- 2 tbsp Almonds broken
- 2 tbsp Cashewnuts broken
- 1/4 tsp Cardamom Powder
- Food colour Red/orange/yellow – a pinch (optional)
Instructions
- Dry roast the dal for a few minutes and soak it in water for 4-5 hours.
- Drain it, use sufficient water and pressure cook it in the cooker until it is soft & mushy. Set this aside.
- Dry roast the wheat flour until it gets a nice golden colour and starts giving an aroma. Set this aside.
- Heat a spoon of ghee in a frying pan and fry the almonds and cashewnuts until they are golden. Set aside.
- Pour the remaining ghee to the pan and add the cooked moong dal, wheat flour and sugar. Stir well till it reaches a halwa consistency.
- Once you see ghee starting to leave the sides of the halwa, add the cashewnuts, kesari powder, cardamom powder and almonds.
- Mix well and remove.
Recipe Video
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Frequently Asked Questions
Can I make this halwa without food coloring?
Surely. The natural golden color from roasted wheat flour and turmeric in dal looks beautiful. Food coloring just makes it more vibrant, but it’s completely optional. The taste remains exactly the same.
What if my halwa becomes too thick or dry?
Add a little warm milk or water gradually while stirring. Heat gently until you get the right consistency. This happens sometimes, so don’t worry. Just adjust the moisture slowly.
Can I substitute the ghee with oil or butter?
Ghee gives the authentic taste and texture, but you can use melted butter for similar results. Oil works too, but the flavor won’t be as rich. Use the same quantity whatever you choose.
How do I know when the moong dal is cooked properly?
The dal should mash easily when pressed between your fingers. It should look mushy and break down completely. If it’s still firm, pressure cook for a few more minutes.
Can I prepare this halwa in advance for parties?
Yes. This halwa tastes great even after 2-3 days. Store it covered in the refrigerator. You can serve it cold or reheat gently. The flavors actually develop more over time.
1 comment
Nice recipe.