Date & Walnut Fudge/Halwa

date halwa

Most of the people cannot say no to desserts even if they feel its too rich in calories, just imagine a dessert which satisfies your sweet cravings and in turn comes out healthy too, then it’s a perfect combination. Michelin star restaurant Chef Peter Joseph shares a great dessert recipe which is incredibly delicious & healthy too as is done with dates & walnuts.

Try this recipe at home, its easy to do and delicious to eat, great dessert for kids too as its done with dates & walnuts.

Step-by-Step Easy & Quick Recipe –

Prep Time                          Cook Time              Total Time                  Yields

3 hours 10 mins                  30 mins             3 hours  40 mins         4 Serving


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

2 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:    

100ml of double cream

 2 tbsp of hazelnut praline paste

2 tbsp of icing sugar

 To serve:

4 dates, pitted and cut into slivers

4 tbsp of chocolate biscuits, such as Oreo biscuits, crushed

1 tsp freeze-dried-raspberries

Vanilla Ice cream


  • Start by softening the dates before cooking. Place in a bowl and cover with the milk, then leave to soak for 2–3 hours.
  • 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 8 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.
  • 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.
  • 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 caramelized 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.
  • 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.

Note: Delicious date & Walnut fudge or halwa is ready to serve, enjoy with family & friends, Bon Apatite!

Happy Cooking!!

Recipe by: Chef Peter Joseph


Picture courtesy: Chef Peter Joseph


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