Dates Halwa / Khajoor Halwa

Dates Halwa or Khajoor Halwa is rich, creamy, and very nutritious, with only a handful of ingredients! It is naturally sweetened, and the recipe comes together easily and quickly.

A small portion of Dates Halwa provides satisfaction and instant energy. If you like dates, here is another reason to savor them as a dessert!

Jump to:

• About Dates Halwa
• Why You Will Love Dates Halwa
• Ingredients
• Step-by-Step Directions
• Helpful Tips
• More Indian Sweets and Desserts
• Recipe Card

About Dates Halwa

Dates are rich in natural sugar, iron, fiber, several vitamins, and minerals. I always love dates, having one or two of them, and they instantly satisfy my sweet craving.

When I was with my parents in India, they always bought a big box of dates in winter (they still do). And my mom used to make different types of desserts using dates. And making Dates Halwa was her priority because it was easy and healthy, and we loved it.

In Canada, we have access to dates for the whole year, and for more than 6 months, we have cold weather. So, keeping my mom’s tradition, I also like to make desserts using dates in winter. And this Dates Halwa is my absolute favorite. 

The recipe is easy and quick, and we need very few ingredients. Spices like cardamom and nutmeg provide sweet and warm flavors to the Dates Halwa and give us a cozy feeling. 

The Halwa is naturally sweetened with dates. The milk provides creaminess, and the walnuts give a nice crunch to the Halwa.

Why You Will Love Dates Halwa

• This Halwa is creamy, rich, and fudgy.
• It is healthy, nutritious, and perfect for winter.
• Dates Halwa is sweet, cozy, and delicious.
• It is a quick and easy recipe with only a few ingredients.
• It is naturally sweetened and provides instant energy.

Ingredients

1. Dates: To make this Halwa, using soft dates is essential. If dates are soft, the Halwa will be soft, smooth, and melt in the mouth. Also, it is better to use a sweeter variety of dates. That way, we don’t need to add sugar or may need to add a little bit only. I have used Medjool dates; they are soft, sweet, larger, and darker. They are my personal favorite. But you can use your choice of dates. If the dates are not too soft or if they are hard or dry, soak them in hot water for 30 minutes. Then drain them well, remove seeds, chop them, and use them in the recipe.
2. Ghee: Halwa is typically made with Ghee. Ghee adds its nutritional value to the dish. However, you can also use unsalted butter instead of Ghee. I have used 3 tablespoon of Ghee, but you can also use only a tablespoon of it if you prefer less.
3. Milk: Using full-fat milk or whole milk will make the Dates Halwa creamy and rich. Sometimes, I add 3-4 tablespoon of cream if I use low-fat milk. So, I would recommend doing the same for the creamy, smooth, and rich Halwa. I needed to use ¾ cup of milk, but add more if your Halwa looks dry.
4. Walnuts: I love the combo of dates and walnuts. But you can also add other nuts of your choice. Use almonds, pistachios, or mixed nuts.
5. Cardamom and Nutmeg: These spices add lovely, warm, and sweet flavors to the Dates Halwa or Khajoor Halwa. Use freshly ground cardamom and nutmeg for better and enhanced flavors.
6. Sugar: I have added only a teaspoon of sugar. But you may not even need to add any. If your Khajoor Halwa is sweet enough, do not add sugar. On the contrary, if your Halwa is not sweet enough, add sugar as required.

Step-by-Step Directions

• Heat Ghee or butter in a heavy-bottomed pan.
• Add chopped dates and, on medium heat, fry them for 5-6 minutes. Dates will start getting softer.

• Then add milk, stir well, and continue cooking.
• Keep stirring continuously, and mash the dates lightly with the back of the spoon or spatula.

• Continue cooking until the milk is absorbed and the mixture becomes thick, smooth, and creamy.
• It may take 5-6 minutes.

• Once the milk is absorbed, cook the Halwa until it is smooth and does not stick to the pan.

• Add chopped walnuts, cardamom powder, and nutmeg powder.
• Add sugar if you need to, based on your sweetness preference. I have added only a teaspoon of sugar. But you can either skip the sugar or add more as needed.
• Mix everything well and cook for a couple of minutes.

• Turn off the heat and transfer the Dates Halwa into a serving bowl.
• Garnish the Halwa with chopped pistachio and serve it warm.
• Keep the leftover Halwa in an airtight container and place it in the fridge for up to a week.

Helpful Tips

1. Dates: I have used Medjool dates; they are very soft and sweet. Also, they are larger and darker. I will recommend using the same variety. But if you can’t access Medjool dates, use the soft dates of other types. If the dates you use are drier, soak them in hot water for 30 minutes. Drain them well, remove seeds, chop them, and then use them in the recipe.
2. Sugar: Adding sugar to this Halwa depends on the sweetness of dates. Because Medjool dates are very sweet, I only added 1 teaspoon of sugar. But if you are okay with the mild sweetness of the Halwa, do not add the sugar. So before adding the sugar, taste the Halwa and add sugar as required.
3. Ghee: While frying dates into ghee, dates will not absorb the ghee. But do not worry; all the ghee will also be absorbed when you add milk. If you prefer less ghee or butter, you can use only one or two tablespoons.
4. Milk: I have added ¾ cup of milk, but if your Halwa looks dry, add more milk as required. For the creamy and rich Halwa, use full-fat or whole milk. If using low-fat milk, add a few tablespoon of cream to make Dates Halwa creamy.

More Indian Sweets and Desserts

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• Badam Halwa / Almond Sheera (With Almond Flour)
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• Phirni Recipe / Kesar Firni

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