Authentic Almond-Cashew Halwa Recipe – Saffron & Date Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Almond-Cashew Halwa Recipe – Saffron & Date Delight

Introduction

Oh, Halwa! Just the word conjures up warm memories of festive gatherings and my grandmother’s kitchen, doesn’t it? This Almond-Cashew Halwa is a classic for a reason – it’s unbelievably rich, comforting, and bursting with flavour. I first made this for Diwali a few years ago, and it’s been a family favourite ever since. It’s a little bit of effort, but trust me, every spoonful is worth it. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any halwa recipe. It’s a beautiful blend of textures and tastes. The finely ground almonds and cashews create a wonderfully smooth base, perfectly complemented by the sweetness of dates and the luxurious aroma of saffron. It’s a truly special treat that’s sure to impress. Plus, it’s surprisingly adaptable – I’ll share a bunch of variations later on!

Ingredients

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

• 75g almonds
• 50g cashew nuts
• 1 tbsp ghee (about 15ml)
• 6 dates, pitted and chopped
• 750ml full fat milk
• 2 tbsp sugar (about 20g)
• 2 tbsp condensed milk (about 30g)
• A pinch of saffron strands

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Almonds & Cashew Nuts: Quality & Roasting
Using good quality almonds and cashews is key. I prefer using Californian almonds and Indian cashew nuts for the best flavour. While not essential for this recipe, lightly roasting the nuts before grinding intensifies their flavour. Just a few minutes in a dry pan is all it takes!

Ghee: The Importance of Clarified Butter
Ghee is essential for that authentic halwa flavour. It adds a richness you just can’t get with other oils. Make sure you’re using good quality ghee – the aroma should be nutty and inviting.

Dates: Choosing the Right Variety
Medjool dates are my go-to for halwa. They’re soft, plump, and have a lovely caramel-like flavour. If you’re using drier dates, soak them in warm water for 10-15 minutes to soften them up before chopping.

Full Fat Milk: Why It Matters for Texture
Don’t even think about using skimmed milk! Full fat milk is crucial for achieving that creamy, decadent texture. It really makes a difference.

Saffron Strands: Sourcing & Blooming
Saffron is the star of the show when it comes to aroma and colour. A little goes a long way! Blooming the saffron (more on that in the instructions) releases its flavour and colour beautifully.

Sugar & Condensed Milk: Balancing Sweetness
I like to use a combination of sugar and condensed milk for a balanced sweetness and a lovely texture. You can adjust the amount of sugar to your liking, of course.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the almonds and cashew nuts into a really fine powder. A food processor works best for this. You want it to be almost flour-like.
2. Heat the ghee in a heavy-bottomed saucepan over medium heat. Add the ground nut powder and sauté for about 5-7 minutes, stirring constantly, until it becomes fragrant and lightly golden. This step is important – it builds the flavour base.
3. Add the chopped dates and sauté for another 2 minutes, just to soften them up a bit.
4. Now, pour in the full fat milk and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
5. Add the sugar and simmer for about 15-20 minutes, stirring frequently, until the mixture reduces by about 25% and starts to thicken. Patience is key here!
6. Stir in the condensed milk and the saffron strands. Cook for another 5 minutes, stirring constantly, until everything is well combined and the halwa reaches your desired consistency. Remember, it will thicken further as it cools.
7. Serve warm or chilled, garnished with some chopped almonds. A sprinkle of extra saffron strands looks beautiful too!

Expert Tips

Want to take your halwa to the next level? Here are a few of my favourite tricks:

Achieving the Perfect Halwa Texture
The key is constant stirring! This prevents sticking and ensures a smooth, creamy texture.

Preventing Sticking & Burning
Use a heavy-bottomed saucepan and keep the heat at medium. Don’t walk away from the stove!

Blooming Saffron for Maximum Flavor
Before adding the saffron to the halwa, soak the strands in a tablespoon of warm milk for about 10-15 minutes. This releases their flavour and colour.

Roasting Nuts for Enhanced Aroma
Lightly roasting the almonds and cashews before grinding them adds a wonderful depth of flavour.

Variations

This recipe is a great base for experimentation!

Vegan Halwa Adaptation
Substitute the ghee with coconut oil and the full fat milk with almond milk or cashew milk. Use maple syrup or agave nectar instead of sugar and condensed milk.

Gluten-Free Confirmation
This recipe is naturally gluten-free!

Adjusting Spice Levels (Cardamom, etc.)
A pinch of cardamom powder adds a lovely warmth. You could also experiment with a tiny bit of nutmeg.

Festival Adaptations (Diwali, Holi)
For Diwali, I like to add a few chopped pistachios for extra colour and crunch. For Holi, a sprinkle of edible rose petals makes it extra festive!

Sugar-Free Halwa Option
Use a sugar substitute like erythritol or stevia to make a sugar-free version.

Serving Suggestions

Halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a dollop of fresh cream. It’s the perfect ending to a special meal.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of milk to use for Halwa?
Full fat milk is always best! It gives the halwa that rich, creamy texture we all love.

Can I make Halwa ahead of time?
Yes, you can! It actually tastes even better the next day. Just store it in the fridge and reheat gently.

How do I prevent the Halwa from becoming grainy?
Constant stirring is the key! Also, make sure you’re using a good quality nut powder.

What are the benefits of using ghee in this recipe?
Ghee adds a unique flavour and richness that you can’t get with other oils. It also has a high smoke point, making it ideal for sautéing.

Can I substitute dates with other dried fruits?
Absolutely! Raisins, figs, or apricots would all work well. Just adjust the amount of sugar accordingly.