Ashoka Halwa (Mung Bean Pudding)
If you are looking for a reliable pudding recipe, this Ashoka Halwa (Mung Bean Pudding) is one to keep: 8 ingredients, 8 simple steps, ready in roughly 40 minutes. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 40 min
- Total 40 min
- Serves 4
- Level Medium
Ingredients
- 1 cup Split yellow moong dal
- 3 cup Water
- 2 cup Granulated sugar
- 12 tbsp Ghee, divided
- 4 tbsp Wheat Flour
- ¼ tsp Cardamom powder
- 3 tbsp Broken cashews
- 1 pinch Red food colouring in 1 teaspoon water
Method
- Dry roast the moong dal until it smells nutty and browns slightly.
- Add 3 cups of water and pressure cook for about 7–8 whistles until the dal is soft and mushy.
- Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.
- Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.
- Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough. It will take about 12–15 minutes and 6–7 tablespoons of ghee.
- Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture.
- Mix in the powdered cardamom and food color.
- Remove from the heat and let cool.
Tips for the best Ashoka Halwa (Mung Bean Pudding)
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
How long does Ashoka Halwa (Mung Bean Pudding) take to make?
About 40 minutes in total — roughly under an hour of preparation and 40 minutes of cooking.
Can I make Ashoka Halwa (Mung Bean Pudding) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Ashoka Halwa (Mung Bean Pudding) recipe medium to make?
It is rated medium: 8 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for split yellow moong dal?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Ashoka Halwa (Mung Bean Pudding) recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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