Dates Halwa Recipe – Sharmis Passion

Dates Halwa is a deliciously sweet dessert made by cooking dates with ghee, sugar and flavours. It has a dark brown color and a texture that melts slowly in the mouth. This sweet is very popular during the month of Ramzan as it gives instant energy after fasting. It tastes slightly sweet with the aroma of ghee in every bite.

This halwa is simple compared to many other traditional halwa. It doesn’t require many ingredients or complicated steps. Most of the sweetness comes from the dates so it seems a bit healthy too. It is a soft, shiny and sticky sweet. Even beginners can try this recipe without much stress.

About Date Halwa

Date Halwa is a traditional Indian sweet made mainly from dates and ghee. It is usually prepared during festivals especially in Ramzan. Since dates are naturally sweet and filling, this dessert is often made to keep the body energetic for a longer period of time. The texture is soft and slightly chewy, not grainy like wheat pudding.

The taste of this halwa mostly depends on the quality of dates and ghee used. Good quality dates give a deep caramel-like sweetness and a nice dark color. Ghee adds richness and smoothness which makes the halwa shiny. Cardamom powder gives a mild sweet aroma in the background. Cashew nuts add a slight crunch in between.

You can try small variations on this recipe. If dates are very sweet, some people give up eating sugar completely. You can also add chopped almonds or pistachios instead of cashews. Some people also add a little saffron for taste and color. It stores well for a few days so it’s easy to prepare in advance.

I usually make it in small batches during festivals. Whenever I feel like eating something sweet but simple, I make this halwa. It’s less labor intensive but very satisfying. Dates Halwa is an easy halwa recipe made with minimal ingredients yet tastes delicious. If you like dates then you must try this halwa.

Date Halwa Ingredients

• Dates – I have used seedless dates as the main base for this halwa. You can use soft seedless dates or even soak dry dates for a while.
• Ghee – I have just used it for cooking and it gives rich taste and shiny look to the halwa. This helps the halwa to cook without sticking too much.
• Sugar – I have added it for sweetness. It gives a light caramel touch while cooking. If your dates are already very sweet you can reduce or omit.
• cardamom powder – I have added it for sweet aroma and taste. It adds to the overall flavor nicely. You can leave it out or add some nutmeg powder.
• Cashew – I have used broken cashews for garnish and light crunch. It gives good taste in the middle of soft halwa.

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How to make dates pudding step by step

1. If you have seeds, take out the seeds from the dates. Roughly chop it, measure 1 cup and take it out in a bowl.

2. Add hot water, set aside for 30 minutes, cover. Make sure the dates are completely soaked in water.

3.Now it should have become soft. Now put it in the mixer jar and grind it finely.

4. Take out the date puree in a thick bottomed pan. Add sugar.

5. Keep cooking it until its color starts to darken and it becomes a little thick. At this stage start adding ghee. Add 1 or 2 spoons of ghee at a time.

6. Add ghee little by little and keep cooking.

7. Keep cooking on low flame and keep adding ghee in between and when the halwa starts sticking, the halwa will absorb the ghee.

8.At one stage it will stop absorbing and start leaving ghee on the sides as you can see. Halwa will start forming like a ball and will start releasing ghee. It will not stick and will be smooth, this is the right condition.

9.Add one spoon ghee and fry the cashews until they turn golden. Add it to halwa. Shake quickly and turn off the switch.

Serve hot.

Expert Tips

• soaking properly – I usually soak the dates in hot water for at least thirty minutes. If the dates are hard, soak for a little more time so that grinding becomes easier and smoother.
• thick bottom pan – I used a heavy pan to avoid burning. It also prevents the halwa from sticking to the pan.
• Ghee – I add ghee little by little while cooking. This helps the halwa to be absorbed properly and gives a shiny finish.
• cooking – Always cook on low flame and keep stirring occasionally. Due to high flame, the halwa can burn from below and you will not even know.
• Stability When the halwa starts releasing ghee on the edges and becomes like a soft ball, it is ready.

serving and storage

Serve Khajoor Halwa hot for best taste and soft texture. It tastes good as a dessert after meals or during festive celebrations. You can also pack small portions for gift giving. Leftover food should be stored in the refrigerator for up to four days. Before serving again, heat it a little so that it becomes soft and shiny.

general questions and answers

1.Can I give up sugar?

Yes, you can skip the sugar if your dates are naturally very sweet. Taste the paste before cooking and adjust accordingly.

2.Can I make it in advance?

Yes, you can prepare it a day or two before serving. It stores well and keeps well in the refrigerator.

3.Why is my halwa sticking to the pan?

This may happen because the flame is high or the pan is thin. Cook on low flame and use a thick bottomed pan.

4.Can I add dry fruits?

Yes, you can add chopped nuts directly while cooking. It gives more crispness and richness.

5.How do I know if the halwa is cooked?

When it starts releasing ghee from the sides and forms a soft mass, it means it is ready. It should not look watery or very dry.

If you have any further questions about this Date Halwa Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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