Kahoor ka Halwa
A naturally sweet, rich date pudding simmered in milk and scented with cardamom. It cooks down into a thick, comforting halwa studded with nuts and is traditionally served chilled or at room temperature alongside fresh cream.
Cardamom spice
0.7 gStirred into the mashed dates (step 3)Everything else
Method
- Set a sturdy saucepan over low heat and melt 125 g ghee. Tip in 1000 g dates and sauté gently for roughly 3 to 4 minutes.
- Add 517 g milk and 500 g water. Maintain a gentle simmer for 5 minutes, splashing in extra water if the pan looks dry, until the fruit softens completely.
- Crush the tender dates against the bottom of the pan into a thick purée. Mix in the cardamom spice and keep at a simmer for 1 minute.
- Fold in 12 cashew nuts along with 12 pistachios and 12 almonds. Continue cooking and stirring for 1 to 2 minutes until the mixture binds together into a dense, porridge-like texture.
- Remove from the heat and allow the halwa to cool before dishing up with cream to taste.
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GheeUse the same weight. Gives a richer aroma and nuttier taste; if the dish already uses butter for finishing, ghee can make it slightly heavier.
ButterUse the same weight. Lower smoke point than ghee, so keep the heat moderate; if unsalted, add a small pinch of salt.
Vegetable oil or gheeUse about 90% of the weight. Less rich flavour; good when you want a lighter result.
Raisin or sultanaUse the same weight, chopped; soak in hot water if a soft texture is needed. Less sticky and less caramel-like.
Dried figUse the same weight, chopped; seedy and less sweet, with a figgy flavour.
Dried apricotUse the same weight, chopped; tarter and firmer.
Whole milkUse equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.
Single creamDilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.
Plain yogurtWhisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.
Green cardamom seedUse 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.
Ground green cardamomUse 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.
White cardamom podUse 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.
AlmondUse the same weight; cover with hot water for 5 minutes, then slip off the skins.
Blanched split almondUse the same weight; they are already peeled and split, so use whole or chop as needed.
Cashew nutUse the same weight; soak in warm water before grinding. They are softer and richer, so the dish will be creamier.
- Almond
Use 100% of the weight. Soak in boiling water and slip off skins before frying or grinding; gives a lighter, slightly less sweet richness to curries.
Poppy seedUse 60% of the weight for gravies. Soak in warm water and grind into a fine paste to thicken royal kormas without adding heavy oiliness.
Shelled peanutUse 100% of the weight. Roast, skin, and grind; creates a thicker, earthier texture typical of Maharashtrian and western Indian curries.
PistachioUse the same weight; check for salt and adjust the recipe's salt.
- Almond
Use the same weight; toast lightly before chopping. It is milder but works for garnishes and pastes.
- Cashew nut
Use the same weight; grind with a little water for pastes. It is softer and sweeter.
Double creamUse the same weight; this is the same cream.
Heavy creamUse the same weight; equivalent. Do not boil hard or it may split.
Clotted cream or crème fraîcheUse the same weight but warm gently. Clotted cream is thicker; crème fraîche adds tang and may split in high heat.
Similar dishes
- Same: Khajoor Ka Halwa shares with this dish a date base simmered in milk with green cardamom and finished with nuts, so both are naturally sweet date puddings.
- Different: Khajoor Ka Halwa adds condensed milk and nutmeg, uses butter instead of ghee, and finishes with walnuts and pistachios only, while this dish uses ghee, almonds, cashews and pistachios and is served chilled or at room temperature with cream.
- Same: Rawa Payasam shares milk, ghee, green cardamom, and cashew nuts with this dish, and both are milk-based puddings.
- Different: Rawa Payasam uses semolina and granulated sugar, while this dish uses dates as the main ingredient and sweetener; it lacks dates, almonds, pistachios, and heavy cream.
- Same: Sheer Birinj and this dish are both milk-based Indian desserts scented with green cardamom and finished with almonds and pistachios.
- Different: Sheer Birinj is a rice pudding thickened with basmati rice, khoya, clotted cream, and cashew paste and perfumed with kewra or rosewater, while this dish is a date halwa sweetened by dates and cooked with ghee or butter and heavy cream, with no rice, khoya, sugar, or floral water.
- Same: Both recipes are milk-based preparations seasoned with green cardamom pods and nuts.
- Different: Doodh ka Sherbet is a thin, chilled beverage flavored with saffron and granulated sugar, whereas this dish is simmered into a thick halwa sweetened with dates.