Step-by-Step Instructions

1. 1.Prepare Dry Dates

   Remove pits from 250g dry dates and wash them thoroughly. Cut them into smaller pieces if desired for easier cooking.

2. 2.Soak Dates in Milk

   Place the pitted dry dates in a pan and pour 1 liter of milk over them.

3. 3.Cook Dates

   Cover the pan and cook on low heat for 20-25 minutes until the dates soften significantly and the milk is mostly absorbed, resembling a khoa-like consistency.

4. 4.Blend Dates

   Transfer the softened dates and any remaining milk into a blender. Blend until a smooth paste is formed. Add a little more milk if necessary to achieve the desired consistency.

5. 5.Prepare for Frying

   In a separate pan, heat 1 cup of ghee. Add 3-4 green cardamom pods and let them sizzle for a few seconds until fragrant.

6. 6.Fry Halwa

   Add the blended date paste to the hot ghee and cardamom. Stir continuously and fry on medium-low heat.

7. 7.Add Sugar (Optional)

   If desired for extra sweetness, add 1/2 cup of sugar and continue stirring until it dissolves and incorporates into the halwa.

8. 8.Cook Until Done

   Continue frying and stirring the halwa until it turns a rich brown color, thickens, and the ghee starts to separate from the mixture, indicating it's fully cooked.

9. 9.Set Halwa (Mold)

   To make a halwa bar, spread a layer of sliced almonds at the bottom of a small plastic container. Spoon the hot halwa into the container and press it down firmly with a spatula to set.

10. 10.Set Halwa (Tray)

    Alternatively, spread the halwa evenly into a greased tray, ensuring a smooth and compact surface.

11. 11.Chill and Serve

    Let the halwa set in the refrigerator or freezer for about 30-60 minutes until firm. Once set, invert the molded halwa onto a plate or cut the tray halwa into squares. Garnish with additional sliced almonds if desired before serving.