As winter chants her way out, sharing here a last post on winter foods I had cooked up while in Ahmedabad a few months back. Thankfully, we experienced a decent and prolonged winter in Gujarat this year. As the seasons go for a spin probably because of the impacts of climate change the dreaded summers have become longer, winters almost non-existent while monsoons have turned erratic. However, clinging to the traditions and cooking and enjoying winter vasana continues to be a norm.
Featuring here is Khajoor/Dates Halwa (nope these ain’t brownies or Khajoor cake😊) I have always loved the undaunting approach to making Halwas very relaxing. There is no pressure about getting sugar syrup to the right consistency, detailed steps to be followed or a long list of ingredients to shop. Neither do they call for too much of our attention. Just a nudge and a fondle once in a while as it comes alive on a slow flame. Khajoor have been part of the winter food fest forever. We love biting into Khajoor filled with stiff ghee and some peanuts on the side. That trio makes an unbeatable combination. The Khajoor Halwa just needs some ghee, milk and khoya/mawa. This winter I had made and stocked mawa in the refrigerator for a fortnight while I went on to make the sweets for the blog. It was a wise decision because I did not have to make a trip to the neighbourhood dairy every time I required mawa. At times navigating the traffic for an ingredient or two is more time consuming than cooking these days…
Cook this Khajoor Halwa while you are in the kitchen cooking a meal. Let it gently cook on one stove top. It does time time but doesn’t need so much of your attention. Allow it to come to room temperature and then spread it over a rectangle pan or a thali if you have. Cajole the mixture to spread through with the help of base of a katori or a flat based measuring cup. Cut and store. This won’t last long so allow it to rest at room temperature. If you cannot finish it within a week please refrigerate.
Khajoor no Halwo
Ingredients
- 250 grams dates, good quality and gooey
- 2 cups milk
- 1+1/4 cup khoya
- 2 generous tablespoons ghee
- 1/3 to 1/2 cup sugar (adjust to taste)
- 1/2 cup cashews
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dried ginger powder
Instructions
Wash, deseed and chop the dates.
Puree the dates in a mixer grinder.
Do not add water, just clean the sides of the jar and continue to grind.
In a heavy bottom pan, heat the ghee.
Remember to keep the flame on low to sim while cooking this Halwa.
Fry the cashews and remove in a separate plate.
Add the pureed dates. Sauté for 5 minutes.
Add the milk and cook till it reaches cake batter like consistency.
Continue to stir it occasionally.
Meanwhile coarsely chop the cashews.
Now add the khoya and cook for 5-7 minutes.
Stir to ensure it doesn't stick the bottom.
Add the sugar.
Continue to cook till it thickens and starts leaving the sides of the pan.
Add the spice powders and chopped cashews.
Mix well.
Turn off the flame.
Allow it to cool down before spreading it in to a greased tin or thali.
Cut in squares or diamonds.
You can also just fill it in a container and enjoy by a spoonful.
Lasts well for a week.
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