Dates halwa burfi
Dates mawa halwa recipe. A soft set burfi or halwa recipe made under 10 minutes with just 3 ingredients – dates, mawa or almond meal and just a tsp of ghee. An amazingly delicious, rich and festive treat for those who are health conscious and prefer to stay away from refined sugar.
This dates recipe can be used to make halwa or a soft set burfi or even a ladoo. It tastes very much like a mawa peda but with all the goodness of natural sweetener and no refined sugar. The taste of dates go unnoticed due to the fragrance of mawa.
Mawa also known as khoya or khova are milk solids widely used to make desserts in Indian subcontinent. Due to its unique aroma & rich taste it is often used to make burfi, gulab jamun, peda and many sweets.
Dates halwa or dates burfi make a wonderful dessert to share with family and friends on any festive occasion or parties. This recipe can also be used to make dates mawa ladoo.
Just roll the mixture to make the balls, then roll them in coarsely ground nuts or desiccated coconut. These ladoos can also be stuffed with sweetened mawa and nuts.
I have used a tsp of ghee since it is not good to heat a nonstick without ghee or oil. You can skip that or use any other kind of fats.
For this recipe, I have used medjool dates. They are soft and yield a good texture to any dessert. Please note that hard variety of dates, need to be soaked first and then used.
More Sweets Recipes,
1. Chop 300 grams of dates and mash or blend them in a blender until smooth. If you are using hard variety dates, you may need to soak them in hot milk or water for a while to soften them.
2. Bring 200 grams mawa to room temperature. Do not cook very cold mawa as it tastes bitter sometimes.
If you do not have a powerful blender, then blend them in 3 different batches or mashing would be sufficient.
Substitute to mawa (almond meal)
You can also substitute mawa with almond meal. To make almond meal, just place 1.5 cups almonds in hot water for a minute. Drain and put them in cold water for a minute. Remove and drain completely.
Peel the skin and dry the almonds completely. Pulse them in a blender. Do not run the blender for long. Almonds should not release oil.
How to make dates halwa
3. Add ghee to a pan and heat it on a low flame.
4. Add the mashed dates.
5. Then add mawa / khoya. If adding almond meal, add it in batches as it is hard to incorporate all at one time.
6. Keep the flame to low, keep mixing both until well combined.
7. With in 2 to 3 minutes, mawa melts and blends well with dates. Under 4 minutes, the mixture leaves the sides of the pan. Turns to a mass.
8. Add it to a greased foil or parchment paper. Level it well with greased hands or spatula. Tuck in chopped pista and almonds.Allow it to cool down completely.
9. Cut to desired shapes and sizes. You can also cool this mixture and roll to balls. You can also stuff mawa, sugar and nuts in the ladoo. To stuff, Mix 1/2 tbsp powdered sugar and 2 tbsp mawa. Set this aside. Take small portions of this mixture, make a round ball, flatten them. Place little mawa mixture, nuts. Cover it up and roll the ladoo.
Refrigerate and consume within 3 days.
How to make this vegan?
I have made this a few times with homemade almond meal. You can replace mawa with almond meal and ghee with refined coconut oil. If almond meal is not available in your place, just make it at home following my step by step instructions below after the recipe card.
For more halwa varieties, You can check this collection of halwa recipes. For more diwali recipes, you can also check this collection of 100 + diwali sweets and snacks.
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 300 grams dates (seedless) (medjool)
- 200 grams mawa or khoya or 150 grams almond meal
- 1 teaspoon ghee or oil
- 2 tablespoons pistachios chopped as needed (optional)
- 1 tsp rose water
- Chop dates and blend them in a mixer in 3 batches. If the dates are hard, they can be soaked in very little hot milk or water until softened.
- Heat a pan with ghee, add dates and mawa. Mix and cook until well blended for about 4 minutes.
- When the mixture is done, it will leave the sides of the pan. It turns to a mass as well.
- Transfer this dates halwa to a greased tray. Level it with a greased spoon. Tuck in the nuts if using.
- Cool dates halwa and then cut to desired shapes and sizes. Or make ladoos with small portions of this mixture.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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This recipe is amazing! I just tried making today with milk powder.. I understand it’ll be chewy but I added the powder first then dates, so I got this amazing crispy biscuit like item in my ladoo! My dad and mom And bro loved it! Thankyou soooooo much!
PS- I am 11 years old and is very simple for quick cooking!
Glad to know everyone loved it. Thank you!
HELLO! THIS IS AN AMAZING RECIPE! Just wanted to ask,
Is there any substitute to khoya/mawa/almond meal? Probably something that is readily available at home. I searched google, they said milk powder, I have that at home, so how do I make that get the mawa(shown by you) consistency?
I have tried to make milk powder burfi a few times and always failed. I ended up getting chewy burfi. I am not sure if this recipe works with milk powder
Loved this recipe 🙂 Thank you so much for putting up such a detailed recipe. I have been following a lot of your recipes and they come out exactly the way you mention. Thanks a lot 🙂
You are welcome. Glad to know.
Thank you so much!
Looks like as it made in bakery ,
Thank you so much!
Hi Swasthi, i have doubt which kova should i use sweetened kova or plain kova..Please reply me soon..Bcz waiting to prepare it.?
What is the shelf life of this halwa mam
Since there is mawa, it may keep good for about 4 to 6 days in fridge
Thanku so much…I made this my hubby loved it…And I have subscribed your you tube channel?..
Glad to know it turned out good. Thanks for subscribing
A warm hello from Pakistan. I made this mithai today for iftar . It was so simple and quick. Now waiting for iftar and then will taste it.
Thanks for trying. Ramadan Mubarak!!
Soo delicious! Made with easy and very quickly! Thank you! Something different i did was that i added pista and nuts while cooking the mixture which made the taste even better!
Thanks for trying
Swasti, I like all your recipes. Your presentation itself deserves 100 points. V professional ..v clear in explaning the method. Thanks for all your recipes. I keep referring your site for making different recipes and have referred to many others who were interested in cooking. Everyone loves your site. Keep doing the great job.good luck.
You are welcome.
Thanks a ton for the appreciations and suggesting my site to others.
Really appreciate it.
Hi i am planning to try this recipe. Looks too good. When do you add the rose water?
You can add it along with mawa.
this recipe is so tasty .and I enjoyed .I love this sweet
What is mawa, pls explain in tamil
Its kova in tamil, made from milk.
Tis is really a healthy burfi . Got to try
Thanks Jayanthi Sindhiya
Looks yum! healthy one too.. Happy diwali
Wish you too a very Happy Diwali Veena