Prepare to embark on a culinary journey that will transport your taste buds to the heart of India with this irresistible Date Halwa Karjura Halwa! Imagine a dessert so rich, so decadent, that it melts in your mouth with every single bite, combining the natural sweetness of dates with the luxurious richness of ghee and the subtle warmth of cardamom. Whether you're a dessert enthusiast or a curious foodie looking to explore traditional Indian sweets, this recipe promises to be your ultimate comfort food that will leave you craving more!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 8 servings
Ingredients
- 2 cups chopped dates
- 1/2 cup ghee
- 1 cup semolina
- 1/2 cup milk
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- 1/4 cup nuts, chopped
Instructions
- Pit and finely chop the dates into small, uniform pieces to ensure smooth blending and even cooking.
- Heat a heavy-bottomed pan or kadai and add ghee. Allow the ghee to melt completely and become hot.
- Add semolina (sooji/rava) to the hot ghee and roast on medium-low heat, continuously stirring to prevent burning. Roast until the semolina turns light golden and releases a nutty aroma, approximately 5-7 minutes.
- Add chopped dates to the roasted semolina and mix thoroughly. The dates will start to soften and blend with the semolina.
- Pour milk gradually into the mixture, stirring constantly to prevent lumps from forming. The mixture will start to thicken and become more cohesive.
- Add sugar and continue cooking, stirring frequently to ensure even mixing and prevent sticking to the bottom of the pan.
- Sprinkle cardamom powder and mix well, which will enhance the flavor and aroma of the halwa.
- Continue cooking and stirring until the halwa starts to leave the sides of the pan and reaches a thick, glossy consistency. This should take about 15-20 minutes.
- In a separate small pan, lightly toast the chopped nuts until they turn golden and fragrant.
- Add the toasted nuts to the halwa and mix well, reserving some for garnishing.
- Remove the halwa from heat and transfer to a serving dish. Garnish with the remaining toasted nuts.
- Allow the halwa to cool slightly before serving. It can be enjoyed warm or at room temperature.
Tips
- Choose soft, fresh dates for the best flavor and texture. Medjool dates work exceptionally well in this recipe.
- Roasting the semolina is crucial - take your time and stir continuously to achieve a golden, nutty color without burning.
- Use a heavy-bottomed pan to ensure even heat distribution and prevent the halwa from sticking or burning.
- The key to a perfect halwa is patience. Cook on medium-low heat and stir constantly to achieve the right consistency.
- For an extra luxurious touch, use homemade ghee if possible, as it enhances the overall flavor of the dessert.
- Don't rush the cooking process. Allow the halwa to reach a glossy, thick consistency that pulls away from the pan's sides.
- Toast the nuts separately to bring out their maximum flavor and add a delightful crunch to your halwa.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 35mg
