Authentic Dates Halwa Recipe – Ghee & Cardamom Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Dates Halwa Recipe – Ghee & Cardamom Indian Sweet

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets as much as I do, then you have to try this Dates Halwa. It’s a classic for a reason – rich, decadent, and surprisingly easy to make. I remember the first time I made this, it was for Diwali, and it was a huge hit with the family! Let’s get into it, shall we?

Why You’ll Love This Recipe

This Dates Halwa isn’t just delicious; it’s comforting. The warm, sweet flavors of dates and cardamom are just… magical. It’s perfect for festive occasions, a cozy afternoon treat, or whenever you need a little something special. Plus, it comes together pretty quickly, making it a great option when you want to impress without spending hours in the kitchen.

Ingredients

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

• 2 cup dates, pitted
• 1 cup hot water
• ?? cup ghee (clarified butter) – we’ll clarify the amount below!
• ?? tsp cardamom powder
• 2 tbsp cornflour
• ?? cup water (for cornflour slurry)
• 10 cashew pieces

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Dates: Choosing the Right Variety

Medjool dates are my absolute favorite for halwa. They’re soft, plump, and have a beautiful caramel-like flavor. However, you can use other varieties like Kimia or Deglet Noor – just make sure they’re soft enough to blend easily. If your dates are a little dry, soaking them for longer than 30 minutes will help.

Ghee: The Importance of Quality Ghee

Ghee is key to that authentic halwa flavor. Don’t skimp here! Good quality ghee will give you a richer, more fragrant result. I usually use homemade ghee, but a good store-bought brand works too. We’ll use approximately ¾ cup ghee for this recipe, adjusting as needed.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. If you don’t have whole cardamom pods, good quality store-bought cardamom powder will do. About 1-1.5 tsp should be perfect.

Cornflour: Achieving the Perfect Texture

Cornflour (cornstarch) helps bind the halwa and gives it that lovely, slightly thickened texture. Don’t worry, you won’t taste it! We’ll use about 2 tbsp, mixed with ¼ cup of water to create a smooth slurry.

Regional Variations in Dates Halwa

Dates halwa isn’t made exactly the same way everywhere in India! Some families add a touch of saffron for extra flavor and color. Others like to include chopped nuts like almonds or pistachios along with the cashews. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those dates ready. Soak the pitted dates in the hot water for about 30 minutes. This softens them up beautifully for blending.
2. Once softened, drain the water and blend the dates into a super smooth paste. Set this aside.
3. Now, heat about ¾ cup of ghee in a kadai (or a deep frying pan) over medium heat. Add the date paste and cook, stirring constantly, until the ghee starts to separate from the mixture – this takes about 15 minutes. Don’t rush this step; it’s where the magic happens!
4. Add the remaining ghee (a little extra if needed) and continue cooking until the mixture thickens and turns a beautiful glossy brown.
5. In a separate small bowl, mix the cornflour with the water to make a smooth slurry. Pour this into the halwa mixture and stir constantly until it thickens up even more. This usually takes just a few minutes.
6. While the halwa is cooking, let’s roast the cashews! In a separate pan, heat 2 tbsp of ghee and roast the cashew pieces until they’re golden brown and fragrant.
7. Add the roasted cashews and cardamom powder to the halwa. Give it a good stir to combine everything.
8. Finally, transfer the halwa mixture to a greased tray or dish. Spread it out evenly and let it set for about 30 minutes.
9. Once set, cut into squares and serve!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Dates Halwa:

Achieving the Right Consistency

The key is to cook the date paste long enough for the ghee to separate. This gives the halwa its rich flavor and smooth texture.

Preventing the Halwa from Sticking

Use a heavy-bottomed kadai and stir constantly! Seriously, don’t walk away. A little patience goes a long way.

Roasting Cashews to Perfection

Keep a close eye on the cashews while roasting. They burn easily! You want them golden brown, not dark brown.

Variations

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

Vegan Dates Halwa

Substitute the ghee with coconut oil or vegan butter. It won’t have quite the same flavor, but it’s a delicious alternative!

Gluten-Free Dates Halwa

This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustments (Adding a Hint of Saffron)

My friend, Priya, always adds a pinch of saffron strands soaked in a tablespoon of warm milk to her halwa. It gives it a beautiful color and a subtle floral aroma.

Festival Adaptations (Diwali, Holi)

During Diwali, I love to decorate the halwa with chopped pistachios and silver leaf (vark). For Holi, a sprinkle of vibrant edible colors adds a festive touch!

Serving Suggestions

Dates 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. A sprinkle of chopped nuts adds a nice crunch.

Storage Instructions

Store leftover halwa in an airtight container in the refrigerator for up to a week. It might firm up a bit, but it will still taste amazing!

FAQs

Let’s answer some common questions:

What type of dates are best for making halwa?

Medjool dates are my top pick, but Kimia or Deglet Noor work well too. The key is to choose soft, plump dates.

Can I use a different oil instead of ghee?

While you can use another oil, ghee really is the traditional and best option for flavor. If you must substitute, use a neutral-flavored oil like sunflower or canola oil.

How do I know when the halwa is cooked properly?

The halwa is cooked when the ghee starts to separate from the mixture and it turns a glossy brown color. It should also be thickening nicely.

Can this halwa be made ahead of time?

Yes! You can make it a day or two in advance and store it in the refrigerator.

What is the best way to store leftover dates halwa?

Store it in an airtight container in the refrigerator for up to a week.

Enjoy making this delicious Dates Halwa! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!