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Ashoka halwa recipe | Diwali 2016 sweets recipes

Ashoka halwa recipe with step by step photos. Rich, smooth and delicius halwa made with moong dal, wheat flour and ghee
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Indian
Servings: 6
Calories: 468kcal
Author: Harini


  • 1/2 cup moong dal/ pasi paruppu
  • 2 tablespoons wheat flour
  • 1 cup sugar
  • 1/2 cup ghee
  • Broken cashews
  • Cardamom powder
  • Pinch of orange or red food color


  • Dry roast moong dal until color changes slightly. Pressure cook moon dal until completely cooked and soft. Mash the dal thoroughly. If the dal is not mashed properly you can grind it or blend it until smooth.
  • In the same kadai add 2 teaspoons ghee. Once the ghee is hot add broken cashews and fry till golden. Remove to a plate.
  • In the same ghee add wheat flour and fry til nice aroma wafts out. Remove to a plate.
  • In the same kadai add cooked and mashed dal along with sugar. Mix well and cook in medium flame.
  • Add ghee 1 tablespoon at a time while cooking. As you add the ghee will get absorbed. Keep stirring continuously and cook in medium flame. Once all the ghee is added and halwa turns glossy, add food color and mix well.
  • Add roasted wheat flour and mix well. The halwa will begin to thicken and leave the sides of the pan.
  • Cook in medium fame for 3-4 minutes. Add cardamom powder and fried cashews. Mix well and remove from flame. Serve Ashoka halwa hot.


1. You can reduce the quantity of ghee but the halwa will not be as glossy.
2. Roasting the moong dal enhances the flabor and also makes the halwa non sticky.


Serving: 6g | Calories: 468kcal