Khajur ka halwa



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Date and walnut fudge

  • 350g of dates, pitted
  • 500ml of milk
  • 56g of butter, melted
  • 50g of sugar
  • 3 tbsp of condensed milk
  • 3 tbsp of chopped walnuts
  • 3 tbsp of dried melon seeds , or pumpkin seeds
  • 3 tbsp of golden raisins
  • 1 pinch of ground cardamom

Caramelised walnuts

  • 8 walnut halves
  • 100g of sugar
  • 100ml of water
  • 500ml of oil, for frying

Hazelnut Chantilly

To serve

Start by softening the dates before cooking. Place in a bowl and cover with the milk, then leave to soak for 2–3 hours
  • 350g of dates, pitted
  • 500ml of milk
After this time, transfer the soaked dates and milk to a food processor or blender and blitz together to form a thick paste. Transfer to a pan and place over a low heat
Cook for 5 minutes, stirring continuously, until the liquid has mostly absorbed to leave a thick purée. Stir in half of the melted butter and continue to cook for another 5 minutes until fully incorporated
  • 28g of butter, melted
Add the sugar, condensed milk, walnuts, seeds, raisins and cardamom to the pan, stirring continuously to mix through evenly without the mixture catching
Cook gently for another 10 minutes, then stir in the remaining melted butter while stirring until the mixture comes together as a thick, sticky fudge
  • 28g of butter, melted
Transfer to a greased baking tray or tin, spreading out to a thickness of 1.5cm. Allow to cool to room temperature before serving
Meanwhile, make the caramelised walnuts. Place the sugar and water in a small pan and bring to the boil over a medium heat. Add the walnut halves and cook over a gentle heat for 10–12 minutes
Place the oil in a separate, deep frying pan and place over a high heat. Once heat, drain the walnuts from the syrup and fry in the oil until golden brown. Drain any excess oil on kitchen paper and set aside until ready to serve
  • 500ml of oil, for frying
To make the hazelnut Chantilly, place the cream and icing sugar in a bowl and whip to form soft peaks. Mix in the hazelnut praline paste until evenly combined, transferring to a piping bag until ready to serve
To serve, cut the set date fudge into 5cm squares, slicing these in half diagonally into triangles. Divide between serving plates, piping the hazelnut Chantilly across the plates. Top with the walnuts and slivers of date, then sprinkle crushed biscuits to one side and top with a generous scoop of ice cream. Garnish with freeze-dried raspberries and serve immediately
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