Pasi Paruppu Halwa / Ashoka Halwa

Pasi Paruppu Halwa / Ashoka Halwa recipe with step-by-step photos. Are you a fan of traditional South Indian sweets? Then you have to try Pasi Paruppu Halwa! Hailing from the beautiful Thiruvaiyaru in the Tanjore district of Tamil Nadu, this sweet treat is a staple in marriage banquets and celebration tables throughout the area.

With its velvety, melt-in-your-mouth texture, it's no wonder why Ashoka Halwa is so highly sought after. But the best part? It's made with just a few simple ingredients and is a breeze to prepare.

So, why not gather your friends and give this timeless dessert a try? We can't wait to hear your thoughts and opinions!

You may also like my other Diwali sweets and savories recipes like Mango Sago Dessert, Badusha Recipe, Moong Dal Murukku,  Traditional Mysore Pak Recipe, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Pasi Paruppu Halwa / Ashoka Halwa

Serves 6

Prep Time: 00:05
Cook Time: 00:30
Total Time: 00:35

For cooking Moong dal

• ½ cup Moong dal / pasi paruppu
• 2 cups water
• 1 tsp ghee
• A pinch of salt

For Moong Dal Halwa

• 1 cup Sugar
• 1 tablespoon Wheat flour
• 1/4 cup ghee + 2 tbsp ghee
• ¼ teaspoon Cardamom powder
• A dash of saffron
• 1 tbsp hot water
• 8 cashew nuts, chopped

Instructions

1. Dry roast moong dal for 2 to 3 minutes or until a nice aroma comes.
2. Remove from the heat and wash 2 to 3 times.
3. Place the moong dal in a pressure cooker and then add 1 tsp of ghee and 2 cups of water. Cover and pressure cook for 3 whistles or until mushy and soft.
4. Mash it well or grind until you get a smooth paste. Add a pinch of salt (optional).
5. Meanwhile, in a small bowl, add a dash of saffron and 1 tbsp of hot water, mix well and keep it aside.
6. In a kadai, heat 3tbsp of ghee and roast cashews until golden brown over low heat. Remove them from the pan and keep it aside.
7. In the remaining ghee, add wheat flour and give a good stir until the flour turns aromatic and its color is lightly changed.
8. Then add the ground dal mixture and cook until it becomes slightly thick.
9. Then add sugar, stir constantly and cook for at least 10 minutes.
10. Further, add saffron mixture and give a good stir. Mix well until the mixture becomes thick.
11. Add 1 tbsp of ghee at regular intervals and mix until the mixture turns glossy.
12. Finally, add cardamom powder and fried cashews and a tsp of ghee. Keep cooking on low heat until the mixture separates from the pan.
13. Remove from the heat and serve!

By Santhi Therese
The Indian Claypot
https://theindianclaypot.com/

Dry roast moong dal for 2 to 3 minutes over low heat or until a nice aroma comes.

Remove from the heat and wash 2 to 3 times.

Place the moong dal in a pressure cooker and then add 1 tsp of ghee and 2 cups of water.

Cover and pressure cook for 3 whistles or until mushy and soft.

Mash it well

or grind until you get a smooth paste.

Add a pinch of salt. mix well.

Meanwhile, in a small bowl, add a dash of saffron and 1 tbsp of hot water,
mix well and keep it aside.

In a kadai, heat 3tbsp of ghee and roast cashews until golden brown
over low heat. Remove them from the pan and keep them aside.

In the remaining ghee, add wheat flour and give a good stir until the flour turns aromatic and it’s color lightly changed as shown in the picture.

Then add the ground dal mixture and cook until it becomes slightly thick.

Then add sugar, stir constantly and cook for at least 10 minutes.

Further, add saffron mixture and give a good stir.

Add 1 tbsp of ghee at regular intervals and mix until the mixture turns glossy.

Finally, add cardamom powder and fried cashews and a tsp of ghee.

keep cooking on low heat until the mixture separates the pan.