Halwai November 18, 2017


• 2 cups – Thin Coconut Milk (fresh or canned)
• 1 cup – Dates (deseeded and chopped into small pieces)
• 1/2 cup – Whole Milk (optional)
• 1-2 tbsp – Jaggery (powdered)
• 1 tsp – Ilaichi (cardamom) powder
• 3-4 tbsp – Cashew nuts


  1. Keep aside a few pieces of dates for garnishing. Then grind the rest to a smooth paste along with half the coconut milk.
  2. Transfer the paste into a heavy bottomed pan and bring to boil.
  3. Add the remaining coconut milk, jaggery, and ilaichi and boil well.
  4. If the mixture is too thick, add milk and boil for some more time.
  5. Adjust the sweetness according to your taste.
  6. Garnish with the remaining date pieces and cashews and serve hot.