khajoor ka Halwa | winter special Dates Halwa Recipe | without sugar Khajoor ka Halwa

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey offers natural sweetness with less processing.

semolina

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and dairy-free.

Wash 1 kilogram of dates and remove the seeds, checking to ensure no seeds remain.

Place the dates in a bowl and add 1 cup of milk, mixing them together and letting them sit for 5 minutes.

After 5 minutes, blend the dates and milk together until smooth.

In a pan, heat 4 tablespoons of ghee and 4 tablespoons of oil over low heat.

Add almonds, pistachios, and cashews to the pan and cook for 1 minute on low heat.

Add raisins to the pan and cook for an additional 10 to 15 seconds, then remove them from the pan for later use.

Add 1/2 cup of semolina to the pan and cook it on low heat for 2 minutes.

Pour in 1 glass of milk and cook the semolina for 5 minutes, stirring occasionally.

Add the blended date mixture to the semolina and mix well.

Cook the mixture on low heat for 30 minutes, stirring continuously to prevent sticking.

Add 4 tablespoons of grated coconut and 1/2 teaspoon of cardamom powder to the mixture and continue cooking for another 30 minutes.

Add nuts to the mixture and prepare khoya by heating 1/2 cup of milk in a separate pan.

Add 1/2 cup of dry milk to the heated milk and cook for 3 minutes on low heat.

Incorporate the khoya into the halwa after it has cooked for 1 hour, stirring well.

Add 2 drops of rose water to indicate the halwa is ready, ensuring it is thick and not too watery.

Cook the halwa for a total of 2 hours on low heat, ensuring the milk has evaporated and the halwa is thickened to your preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens