Ashoka Halwa

Ashoka halwa is a guilt-free protein-rich sweetmeat that I like to serve for breakfast instead of usual sooji halwa (rava kesari) for special occasions in our family.

IMG_3637 I also like to take melt-in-mouth Ashoka halwa as evening tiffin.


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



IMG_3579Mise 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 is dissolved 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.
  • If you still find some lumps (as in the last photo below), you can use a hand blender to make the mixture smooth. (Only after adding syrup into lentils it is possible to find out whether the mixture is lump free or not.)


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 add another tbsp of ghee to prevent the flour burning.
  • Now pour 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.



66 Comments Add yours

  1. Made me craving 🙂

    1. Megala says:

      Thanks ! 🙂

  2. da-AL says:

    even your photos are mouthwatering!

    1. Megala says:

      Thank you !

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