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Asoka Halwa
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5 from 1 vote

Asoka Halwa | Moong Lentils Halwa

Ashoka Halwa or Moong Dal Halwa is mainly served in South Indian Weddings and it is famous in the Tanjore Region of Tamil Nadu.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Servings: 3
Calories: 363kcal
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • Pressure Cooker
  • Pan


  • ½ cup Moong Dal | Yellow split Lentils
  • 2 cup Water
  • 1 cup Sugar
  • 1 tbsp Wheat Flour
  • 8 tbsp Ghee
  • Food Color as needed
  • Cardamom Powder a generous pinch (optional)
  • Cashew nuts to garnish


  • In a pressure cooker add in ½ cup Moong Dal along with 2 cup of water and cook till it is done or about 4 whistles.
  • Once the pressure is completely released mash the moong dal really well .This is very important for a smooth halwa .Use blender to mash the moong Dal.
  • In a pan add in a tbsp of ghee and fry the cashew nuts once it is golden brown set is aside. In the same pan add in the wheat flour and keep stirring in a low flame otherwise the flour might get burnt as we are adding in a very small quantity.
  • Once the wheat flour turns nice golden brown switch of the flame and set aside the pan along with the wheat flour and ghee.
  • Take another non-stick pan or heavy bottomed pan and add the cooked moong dal mixture mix well and then add in sugar and keep on stirring.
  • The sugar will dissolve completely and the mixture starts to turn glossy. Keep stirring the mixture will start turning thick in this stage add 1 tbsp of ghee and mix well then add in another 1 tbsp of ghee and mix well ,likewise use all the remaining ghee and keep on stirring.
  • Now that all the ghee has been added to the halwa continue cooking and let the halwa start to become thick in this stage add in the food color and mix well and then add in the wheat flour along with the ghee and mix well.
  • Next add in the cashew nuts and mix. Keep stirring till the halwa consistency is reached, the mixture still start to thicken oozes out oil and leaves the side of the pan. Switch off the flame at this stage



  • Mash the moong dal very well for a smooth texture in the halwa.
  • You can also blend the dal once it is cooks for a smooth texture.
  • More Ghee can also be added if you prefer.
  • Add Cardamom powder after adding the food colour if adding


Calories: 363kcal | Carbohydrates: 39.9g | Protein: 2.2g | Fat: 22.5g | Saturated Fat: 13.2g | Cholesterol: 53mg | Sodium: 4mg | Potassium: 29mg | Fiber: 1.9g | Sugar: 34.1g | Calcium: 5mg
Keyword Ashoka Halwa, Moong Dal Halwa
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