Dates Halwa Recipe – Sharmis Passions

Dates Halwa is a delicious, yummy sweet made by cooking dates with ghee, sugar & flavors. It has a deep brown color and texture that melts slowly in the mouth. This sweet is very popular during Ramzan month as it gives quick energy after fasting. It tastes mildly sweet with ghee aroma in every bite.

This halwa is simple when compared to many other traditional halwas. It does not need much ingredients or complicated steps. The sweetness mostly comes from dates so it feels little healthier also. It is just a soft, glossy and sticky dessert. Even beginners can try this recipe without much tension.

About Dates Halwa

Dates Halwa is a traditional Indian sweet made mainly with dates and ghee. It is commonly prepared during festive times especially in Ramzan. Since dates is naturally sweet and filling, this sweet is often made to keep the body energised for longer time. The texture is soft and slightly chewy, not grainy like wheat halwa.

The flavor of this halwa depends mostly on the quality of dates and the ghee used. Good quality dates gives deep caramel like sweetness and nice dark color. Ghee adds richness and smoothness which make the halwa glossy. Cardamom powder gives that light sweet aroma in the background. Cashews adds a mild crunch in between.

There are small variations you can try in this recipe. Some people skip sugar completely if dates are very sweet. You can just add chopped almonds or pista instead of cashews. Some even add little saffron for flavor and color. It stores well for few days so it is easy to prepare in advance.

I usually make this in small batch during festive time. Whenever I crave something sweet but simple, I make this halwa. It is less effort but very satisfying. Dates Halwa is an easy halwa recipe made with minimal ingredients yet tastes delicious. If you like dates then this halwa is a must try for you.

Dates Halwa Ingredients

• Dates – I have used deseeded dates as the main base for this halwa. You can use soft seedless dates or even soak dry ones little longer.
• Ghee – I just used for cooking and it gives rich taste and shiny look to halwa. It helps the halwa to cook without sticking too much. 
• Sugar – I have added for sweetness. It gives slight caramel touch while cooking. You can reduce or skip if your dates are already very sweet.
• Cardamom powder – I added this for sweet aroma and flavor. It lifts the overall taste nicely. You can skip it or add little nutmeg powder also.
• Cashews – I have used broken cashews for garnish and light crunch. It gives nice bite in between the soft halwa. 

Similar Recipes

How to make Dates Halwa Step by Step

1.Deseed dates if you have seeds. Chop it roughly ,measure 1 cup and transfer to a bowl.

2.Add hot water, set aside for 30 minutes, keep covered. Make sure the dates is soaked fully in water.

3.Now it must have become soft. Now transfer it to a mixer jar and grind it to a fine paste.

4.Take the dates puree in a thick bottomed kadai. Add sugar.

5.Keep cooking till it starts to change to dark color and becomes slightly thick. At this stage start adding ghee. Add 1 or 2 teaspoon ghee at a time.

6.Add ghee little by little and keep cooking.

7.Keep cooking in low flame and add ghee at intervals and when the halwa starts to stick, the halwa will absorb the ghee.

8.At one stage it will stop absorbing and will let out ghee at the edges as you can see. The halwa will start to form a ball like and will start to leave ghee. It will not stick and will be greasy, this is right stage.

9.Add a teaspoon of ghee and fry cashews till golden brown. Add it to the halwa.Give a quick stir and switch off.

Serve warm.

Expert Tips

• Soaking properly – I usually soak the dates in hot water for at least thirty minutes. If dates are hard, soak little more time so grinding becomes easy and smooth.
• Thick bottomed pan – I used a heavy kadai to avoid burning. Also it avoids halwa sticking to the pan.
• Ghee – I just add ghee little by little while cooking. This helps the halwa absorb properly and gives glossy finish.
• Cooking – Always cook in low flame and stir often. High flame may burn the halwa at bottom without you noticing.
• Consistency – When halwa starts leaving ghee at the edges and forms like a soft ball, it is ready. 

Serving and Storage

Serve Dates Halwa warm for best taste and soft texture. This goes well as dessert after meals or during festive gatherings. You can also pack small portions for gifting. Leftovers be stored in refrigerator for up to four days. Before serving again, warm it slightly so it becomes soft and glossy.

FAQS

1.Can I skip sugar?

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

2.Can I make this in advance?

Yes you can prepare this one or two days before serving. It stores well in refrigerator and stays good.

3.Why is my halwa sticking to pan?

It may be because flame is high or pan is thin. Cook in low flame and use thick bottomed kadai.

4.Can I add nuts?

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

5.How do I know the halwa is done?

When it leaves ghee from sides and forms a soft mass, it means done. It should not look watery or too dry.

If you have any more questions about this Dates Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Dates Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card