Ashoka Halwa

I prefer to make Ashoka halwa over rava kesari (sooji halwa) for breakfast on special occasions because it is a nutritious protein-rich sweet.

IMG_3637 I also like to serve this delicious melt-in-mouth halwa as evening tiffin.


Ashoka halwa is usually prepared using sugar; but here I have used palm jaggery and have not used any food color. Lets look into the Ashoka halwa recipe using karuppatti:




Mise en place :

  • Heat a heavy bottom pressure cooker in medium flame.
  • Roast lentils (paasi paruppu) when they begin to change the color.
  • Wash lentils and pour water (2 cups) into the pressure cooker.
  • Close the pressure cooker and cook lentils in high flame.
  • When it reaches high pressure, simmer for 10 minutes.
  • Meanwhile add powdered palm jaggery (karuppati) into a sauce pan.
  • Pour water just enough to immerse them and bring it to a boil.
  • When the jaggery dissolved in water and boiled into a syrup, remove from flame.
  • In the mean time mash the cooked lentils with potato masher immediately after the pressure is released.
  • Pour jaggery syrup into the mashed lentils and mix well.
  • Only after adding syrup into lentils it is possible to find whether the mixture is lump free or not.
  • If you still find some lump (as in the last photo below), you can use a hand blender to make the mixture smooth.


Cooking procedure:

  • Heat a non-stick pan in low flame.
  • Pour ghee (1 tbsp), roast cashew nuts until golden and remove from pan.
  • In the same pan add wheat flour and fry the flour in low flame until nice aroma is released.
  • You may pour another tbsp of ghee to prevent the flour burning.
  • Now add the lentil mixture into the pan and combine together.
  • Keep stirring for few minutes in medium flame until coagulated while pouring remaining ghee little by little to make the process easier.
  • Add powdered cardamom seeds & roasted cashew nuts at the end and mix well.
  • Remove from the heat and serve hot or at room temperature.


Tips : 

You can microwave palm jaggery for 30-40 seconds as it helps jaggery to crumble into pieces. Thanks to a fellow blogger Bhavna for sharing this wonderful tip; she suggested it for cane jaggery (vellam), and I tried the same with palm jaggery (karuppatti) which is ever more harder. I find this method easier to break them apart quickly with no mess.


60 Comments Add yours

  1. Shilpa Nairy says:

    Very healthy one! I will also try once.

    1. Megala says:

      You will definitely love it. Thank you !

  2. This is a unique dish, so delightful it looks! Very inviting Megala, love it:)

    1. Megala says:

      Thanks, Divya !

  3. mouthwatering recipe.

    1. Megala says:

      Certainly, thank you !

  4. My Real Dish says:

    It’s so perfectly shaped! So pretty!

    1. Megala says:

      Thank you !

  5. Aruna says:

    I am coming over right now to savour my favourite Halwa!

    1. Megala says:

      Ah ! Most welcome, dear Aruna !!

  6. Liz says:

    I really love Indian sweets. They are amazing. I should try and make this one.

    1. Megala says:

      Glad to hear this ! Thanks so much !!

  7. calmkate says:

    yum my mouth is watering … any chance of a care package, please?

    1. Megala says:

      I would love to, but it is all gone now! 🙂 Soon I would make another batch !!
      Thanks so much for stopping by !

      1. calmkate says:

        lol thanks so much!

  8. Wow, heard this fr the first tym. Healthy 👌

    1. Megala says:

      Thank you !

  9. so delicious !!

    1. Megala says:

      Thank you !

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