Authentic Date Semolina Halwa Recipe – Saffron & Ghee Flavored

Last Updated on 4 months by Neha Deshmukh

Authentic Date Semolina Halwa Recipe – Saffron & Ghee Flavored

Hey everyone! If you’re looking for a dessert that’s warm, comforting, and bursting with flavor, you have to try this Date Semolina Halwa. It’s a classic Indian sweet, and honestly, it’s one of my all-time favorites. I first made this for Diwali a few years ago, and it’s been a family tradition ever since. The aroma of saffron and ghee filling the kitchen is just… magical!

Why You’ll Love This Recipe

This Date Semolina Halwa (also known as dates ka halwa) isn’t just delicious; it’s surprisingly easy to make. It’s perfect for festive occasions, a cozy weeknight dessert, or even a special treat for yourself. The combination of sweet dates, nutty semolina, and fragrant saffron is simply divine. Plus, it’s a great way to enjoy the goodness of dates!

Ingredients

Here’s what you’ll need to create this delightful halwa:

• 25-27 Fresh Dates
• 2 Tablespoons Coarse Semolina (Sooji/Rava) – about 30g
• 4-5 Tablespoons Pure Ghee (Clarified Butter) – about 60-75ml
• 3-4 Tablespoons Sugar – about 45-60g (adjust to your sweetness preference)
• 2 Teaspoons Milk Powder
• 1 cup Milk – about 240ml
• A pinch of Salt
• ¼ – ½ teaspoon Cardamom Powder (Elaichi)
• A few strands Saffron (Kesar)
• Dry Fruits (Almonds, Pistachios, Cashews) – as you like, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this recipe:

• Fresh Dates: Seriously, use fresh dates if you can! They have a wonderful soft texture and a naturally sweet flavor that dried dates just can’t match. Medjool dates work beautifully, but any soft, fresh variety will do.
• Ghee Quality: Don’t skimp on the ghee! Good quality ghee adds a richness and aroma that’s essential to the halwa’s flavor. Homemade is best, but a good store-bought brand works too.
• Saffron: A little saffron goes a long way. It adds a beautiful color and a subtle, floral aroma. Soak it in warm milk to really bring out its flavor.
• Semolina: I prefer using coarse semolina (sooji/rava) for this halwa. It gives it a lovely texture. Fine semolina can work in a pinch, but you might need to adjust the cooking time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak a few strands of saffron in 1 teaspoon of warm milk and set it aside. This lets the saffron release its beautiful color and flavor.
2. Wash and deseed your fresh dates. Then, coarsely grind them in a mixer – you don’t want a paste, just a slightly chunky texture.
3. Now, heat 1 tablespoon of ghee in a pan over low heat. Add the semolina and roast it, stirring constantly, until it turns light golden brown. This step is important – it gets rid of the raw semolina taste.
4. Add the ground dates to the roasted semolina and sauté for 3-4 minutes on low heat. This helps the dates blend with the semolina.
5. Pour in the hot milk, cover the pan, and cook until the dates soften and the mixture starts to come together.
6. Stir in the sugar and 2 tablespoons of ghee. Mix well until the sugar dissolves completely.
7. Add a pinch of salt and the saffron-infused milk. Give it a good mix!
8. Incorporate the milk powder and blend everything together. The milk powder adds a lovely creaminess.
9. Sprinkle in the cardamom powder and your favorite dry fruits. I love adding chopped almonds and pistachios.
10. Add the remaining ghee, a little at a time, as needed to prevent sticking. Cook until the halwa achieves a non-sticky consistency. It should pull away from the sides of the pan.
11. Garnish with extra dry fruits and serve hot!

Expert Tips

• Low and Slow: The key to a perfect halwa is cooking it on low heat. This prevents burning and ensures everything cooks evenly.
• Constant Stirring: Don’t walk away! You need to stir the halwa almost constantly to prevent sticking and ensure a smooth texture.
• Ghee is Your Friend: Don’t be afraid to add a little extra ghee if needed. It adds flavor and prevents the halwa from drying out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and milk (almond, soy, or oat milk work well) for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free as long as you use pure semolina.
• Spice Level: Adjust the amount of cardamom to your liking. You can also add a pinch of nutmeg or a dash of cinnamon. My friend, Priya, loves adding a tiny bit of ginger powder!
• Festival Adaptations: This halwa is perfect for Diwali, weddings, or any special occasion. You can add edible silver leaf (varak) for an extra festive touch.

Serving Suggestions

This Date Semolina Halwa is best served warm. It’s delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of fresh cream. A sprinkle of chopped nuts always adds a nice touch.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. You might need to add a splash of milk to loosen it up.

FAQs

Let’s answer some common questions:

• Is it better to use Medjool dates or other varieties? Medjool dates are fantastic because of their soft texture, but any soft, fresh date will work well.
• What is the best type of semolina to use for halwa? Coarse semolina (sooji/rava) is preferred for its texture, but fine semolina can be used if that’s all you have.
• Can I make this halwa ahead of time? You can, but it’s best enjoyed fresh. The texture might change slightly upon reheating.
• How do I prevent the halwa from sticking to the pan? Use a heavy-bottomed pan and add ghee gradually while cooking. Constant stirring is also key!
• What are the health benefits of dates and saffron in this recipe? Dates are a great source of fiber and energy, while saffron is known for its antioxidant properties.

Enjoy making this delicious Date Semolina Halwa! I hope it brings a little sweetness to your day. Let me know in the comments how it turns out for you!