Date & Daal Halwa

There are very few halwas I truly love, and this one has earned a permanent spot on that short list. My biggest issue with halwa in general is how heavily it leans on sugar and oil — but this recipe skips the sugar entirely, letting dates do all the sweetening naturally. And if you swap in a quality oil like olive oil or avocado oil, you’ve got yourself a noticeably healthier version too.

What makes this halwa truly special is its signature grainy texture and deep, natural sweetness. The only downside? The relentless stirring — but that’s the price of any halwa. I did toy with the idea of an Instant Pot shortcut, but wasn’t confident enough to risk it. So here’s the version I know works: tried, tested, and worth every minute at the stove.

Ingredients

• Channa daal — 1.5 cups
• Milk — 3.5 to 4 cups
• Cooking oil (I use olive oil) — 1.5 cups
• Pitted dates (Medjool or Sukkari both work beautifully) — 2 handfuls, or approximately 1.5 cups

Method

• Soak the daal. Wash your channa daal and soak it in water for at least 24 hours beforehand. This step is non-negotiable — skipping it means the daal won’t cook through properly.
• Cook in milk. In a large pan, bring the daal and milk to a boil. Stir constantly until all the milk has fully evaporated.

• Grind everything. Once the milk is completely gone, grind the cooked daal. Grind the dates as well — you can do both together in the food processor if there’s enough room.
• Back to the stove. Return the blended mixture to the pan over medium heat and keep stirring.
• Add the oil. Pour in the oil and continue stirring until most of it is absorbed and the halwa reaches your desired consistency.
• Garnish. To finish, garnish with a scattering of sliced almonds or crushed pistachios for a touch of elegance.