Step-by-Step Instructions

1. 1.Prepare Dates

   Deseed 250g of soft dates (khajoor).

2. 2.Soften Dates in Milk

   Add the deseeded dates to a pan with 1 and 1/2 cups of milk. Cook on a low flame, stirring occasionally, until the dates become very soft and the milk is mostly absorbed, which takes about 8-10 minutes.

3. 3.Blend Date Puree

   Transfer the softened date mixture to a blender. Add an additional 1/2 cup of milk and blend until it forms a smooth paste.

4. 4.Prepare Semolina Base

   In a wok or large pan, add 1/2 cup of clarified butter (ghee) and 4 tablespoons of semolina. Fry the semolina in ghee on a low flame, stirring continuously, until it turns slightly brown in color, approximately 3-5 minutes.

5. 5.Add Cardamom Powder

   Add 1/4 teaspoon of cardamom powder to the semolina mixture and continue stirring for about 30 seconds.

6. 6.Combine Date Puree

   Pour the blended date puree into the wok with the semolina mixture and mix thoroughly until well combined.

7. 7.Add Water and Sugar

   Add 1/2 cup of water to the halwa mixture and mix well. Then, stir in 1 tablespoon of brown sugar and mix until dissolved.

8. 8.Cook Halwa

   Cover the wok and cook the halwa on a low flame for 8 to 10 minutes, allowing the flavors to meld. Uncover and continue to stir the mixture until it starts to thicken and come together, about 5-7 minutes.

9. 9.Add Milk Powder

   Add 1 cup of milk powder (or khoya) to the halwa and mix well until fully incorporated. Continue stirring until the halwa becomes thick and starts leaving the sides of the pan, approximately 5-10 minutes.

10. 10.Serve and Garnish

    Transfer the prepared halwa to a serving dish. Garnish the halwa with chopped almonds, pistachios, and edible silver leaf. Enjoy warm or cool. Store any leftovers in the refrigerator for up to a week.